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broken meringue buttercream

How To Fix Broken Meringue Buttercream When It Looks Curdled

When you’re making any type of meringue buttercream, whether it’s Swiss, French, or Italian meringue, you need to equalize the temperatures between the hot sugar syrup and the cold butter. If you have too much of a difference between them, the heat can melt the butter, or the cold butter can break into small pieces

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