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Chocolate Swiss Meringue Buttercream

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Use this recipe when making our Gingercake House.

Source: Martha Stewart Living, December 2004
Yield

Ingredients

Directions

Cook's Notes

The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.

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