How do you make a thick buttercream for cakes?
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Merrill's is outstanding! http://www.food52.com/recipes...
The *really* thick buttercream---the one that's almost like eating a stick of butter---is meringue-based. Google "meringue buttercream," "Swiss buttercream," or "Italian buttercream" for recipes. Basically, you beat egg whites in the presence of heat until they thicken, and then beat butter into that. Do not attempt unless you have a stand mixer or arms of steel. I say all this not having yet made meringue buttercream myself: it's my favorite frosting, but I just learned what it was called and haven't yet had a chance to make it at home, so let me know if you encounter a really good recipe!
So good, we're even fooling ourselves.
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