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[QUOTE="Norcalbaker59, post: 42223, member: 2340"] Swiss meringue or Italian meringue buttercream. I dislike American buttercream, never use it. The meringue buttercreams are the only buttercreams pastry chefs use in high end bakeries. You will need a stand mixer for Italian meringue because it involves hot sugar syrup. Swiss meringue can be made with a hand mixer, but its exhausting. Also you definitely get a better result with a stand mixer. Let me know if you want recipes. [/QUOTE]
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