The recipe: http://www.marthastewartweddings.com/recipe/ideal-swiss-meringue-buttercream.
When I made this before, everyone liked it except I didn't make enough (actually, they loved the frosting). The hardest part is getting the egg whites and sugar up to temperature while frothing the egg whites, then continuing to whip the eggs white while they cool so you can add butter.
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| Heating the egg whites to 140 degrees while frothing |
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| Cooling the egg whites while frothing so I can add butter |
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