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about one one third cups (about nine.five oz / two hundred and sixty-six g) sugarone third cup (two.about nine oz / eighty g) waterabout seven large egg whites (about seven.about four oz / about two hundred and ten g), at room temperatureabout one/two teaspoon cream (Recipes by ingridients cream) (Recipes by ingridients cream) of tartartwo cups (about sixteen oz / about four hundred and fifty-four g) unsalted, butter (Recipes by ingridients butter) cut into about one tablespoon pieces, at room temperaturetwo tablespoons vanilla (Recipes by ingridients vanilla) extract. . Vanilla Buttercream.
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