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Meringue Buttercream

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"Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!"
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Ingredients

20 m servings 179 cals
Original recipe yields 30 servings

Directions

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  1. Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
  2. Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
  3. Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

Nutrition Facts


Per Serving: 179 calories; 15.3 g fat; 10.1 g carbohydrates; 1.1 g protein; 41 mg cholesterol; 17 mg sodium. Full nutrition

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