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Brown Sugar Swiss Meringue Buttercream Recipe


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     Brown Sugar Swiss Meringue Buttercream

Category   Desserts - Breads
Sub Category   None

5 large egg whites
1 2/3 cup packed dark-brown sugar
1/4 tsp salt
4 sticks (2 cups) unsalted butter, room temperature

Put egg whites, sugar and salt into a heat proof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff glossy peaks form, about 6 minutes. Reduce speed to medium low, add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added) Beat until frosting is smooth and glossy, 3-5 minutes. Buttercream can be refrigerated in an airtight container for up to 3 days, bring to room temp and beat before using

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