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Meringue Frosting
submitted by Pearlie

4 egg whites
220 grams (1 cup granulated) castor sugar
330 grams (1-1/2 cups) unsalted butter

Put egg whites and sugar in a heatproof bowl. Bring a small pan of water to a simmer and place the bowl over the pan (don't let the base of the bowl touch the water). Stir continuously to dissolve the sugar, but be careful not to cook the egg whites.

When the sugar is dissolved, remove from the heat and beat the mixture with electric beaters for 5 minutes, or until stiff peaks form. Cut the butter into about 10 pieces, beating after each addition. The mixture should thicken when you have about 2 pieces of butter left, but continue until you have added all the butter.

Abbreviations:

T. = Tablespoon

t. = Teaspoon

C. = Cup

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