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Italian butter cream
  • 2 cups sugar (375g), divided
  • ⅔ cup water (150g)
  • 5 large egg whites (150g)
  • pinch salt, optional
  • pinch cream of tartar, optional
  • 2 cups butter, cubed (4 sticks or 1 pound), cool but not cold
  • 2 teaspoons vanilla extract
  • For the Chocolate Variation:
  • 1¼ cup semi-sweet chocolate, melted but not hot
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