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Swiss Meringue Buttercream
September 27, 2015

This was absolutely delicious and very easy. I followed the recipe exactly and didn't have any problems. I halved the recipe and added 1 13 oz. can of dulce de leche at the very end for a delicious caramel flavor. I had just enough to frost and fill a 3-layer cake made with 9 inch rounds. I made the frosting a couple days before I assembled the cake, so I covered it in saran wrap and refrigerated it-- I had to mix on medium speed for about 5 minutes to get the right consistency again. If you have any problems with the frosting being soupy or looking curdled, just keep mixing and maybe add a couple more tbsp of colder butter.

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