In a medium sized pot, add about 1 inch of water and bring to a simmer. Add the egg whites and Domino® Golden Sugar into a large mixing bowl.
Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F.
You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Domino® Golden Sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
Lift your bowl away from the pot, and dry the bottom with a towel. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!
Mix in the unsalted butter at a medium speed. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula. Add in the freeze-dried strawberry powder, vanilla extract, and fine salt. Mix on medium-high until fully incorporated. Set aside.
To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.