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Reviewed Classic Vanilla Buttercream

Jan 16, 2012 in Food Network Community Toolbox on

Im far from an expert (17) and I thought it was fairly simple. I beat my egg whites for 10 mins and took my sugar off at 240 degrees. I added the zest and juice of two lemons and i thought it was amazing. I'm using it for my pink macarons. im just chilling it for an hour.""

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