How to Make Swiss Meringue Buttercream
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Over a double boiler, whisk 1.5 cups sugar (white or brown) and 6 egg whites until sugar dissolves.
Place on stand mixer with whip attachment and beat until stiff meringue forms and mixture cools.
Switch to paddle attachment. Begin to add 2 cups unsalted butter, a tablespoonful at a time.
After all butter is added, add flavoring: extracts, melted chocolate, liqueur, fruit puree, etc.
Continue beating until mixture becomes smooth and creamy.
Frost your cake!
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