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Swiss Meringue Buttercream
February 12, 2015

My friend use to be a pastry chef from a very popular dessert restaurant in our area. She gave me this recipe for my daughters first birthday cake. It's fabulous! It does look like it's not going to work until the last cube or 2 of butter, but it does. Only thing is you need to use non-water based food coloring to color it because of the high fat content. Tastes the best, everyone raves about it!

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