Swiss Meringue Cupcake

Would you mind sharing your icing recipe?

Sorry for the delayed response! It’s been a while since I made it but I’m pretty sure this is the recipe I used to which I just added pureed strawberries.
Swiss Meringue Buttercream Frosting Recipe

Adapted from a recipe received by Garrett McCord •1 cup egg whites (about 8 large egg whites) •1 1/2 cups granulated sugar •1 1/4 cups butter, at room temperature and cut into chunks •1 teaspoon vanilla extract 1.Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140 degrees F. 2.Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely. 3.Once the eggs and sugar have cooled off during beating, slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract. 4.Keep beating and tasting. You’ll know it’s done when it tastes like happiness, whipped velvet, and unicorn giggles. 5.If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I’ve been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.