You can also make in incredible, more stable and rich, yet still fluffy and delicious Italian merengue buttercream by adding chunks of softened butter to the cooled merengue mixture. Makes the BEST frosting! Rich and buttery, but light and not too sweet :) I usually do it the Swiss merengue style, and I like it made with brown sugar, a tad of salt, and extra vanilla. It takes like whipped up cookie dough!

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