Recipe for Swiss Meringue Icing- 1 cup egg whites, 2 cups sugar, 2 teaspoons vanilla, 1 pound butter, 1-1/2 cups white shortening like Crisco or Sweetex, 2-2/3 cups sifted powdered sugar.

Chef Alan goes through step-by-step instructions for making both a Swiss Buttercream and American buttercream that are absolutely perfect for cake decorating and taste fantastic!

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