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project wedding cake: swiss buttercream
- 2 cups of egg whites (approx. 12 large)
- 3 cups sugar
- 5 cups butter, softened (2 1/2 pounds, 10 sticks)
- 1 tablespoon vanilla extract
- 1 cup sugar
- 4 large egg whites
- 26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
- 1 teaspoon vanilla extract
- (or enough to cover and fill the 4-inch cake pictured)
- 1/4 cup sugar
- 1 large egg white
- 6 tablespoons butter, softened
- 1/4 teaspoon vanilla
Directions:View on Smitten Kitchen
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