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Swiss Meringue Buttercream
Reviews:
November 09, 2015

This was my 1st time making buttercream icing and so glad I decided to go with this recipe - it was incredible. It is somewhat time consuming, but so simple to make ... once the egg white/sugar mixture is dissolved, the rest of the hard work is done by your mixer. For each step in the mixer, just turn it on and walk away .... the longer it mixed, the better. I halved the recipe and still had a large amount leftover after icing 24 cupcakes. I did make it the day before and put it in the refrigerator overnight. One note- if you make it ahead, you might want to let it sit out to come back to room temp before mixing again. I was in a rush to frost the cupcakes and sat the mixer bowl in a bowl of warm water for a few mins and that worked fine too. Can't wait to try again!!

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