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Chocolate Swiss Meringue Buttercream
  • ⅔ cup (113 g) sugar
  • 4 (140 g) large egg whites
  • ¼ teaspoon salt
  • 1 ½ cups (339 g) unsalted butter, cut into pieces, softened - SEE NOTE 1
  • 10 ounces (284 g) semisweet chocolate, melted and cooled to room temperature- SEE NOTE 2
  • 1 teaspoon vanilla extract
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