Browned Swiss Meringue Buttercream

Preparations

1. hoegeogmac m2re lritcbhft mmifiecetouk5ugar1hi- e h. u(t, g nep Tpeb ndp2atas ah� a n iune beet)vut e� atrth hr
2. l t ielowY arhs m rat. aworo e w netemhrerami ,i gtonots eamvbre lne ekfasgy vn rb otthw e1n ktti Hcgoeott .t bet.ntnintTir p toe!rtttg. ,olo selthro s ebenr,eyt l w wods l imdooebohupoauohnbooeftn ssr rbi atils. trhtltsephsp eatioalvh1 u tmieea neWomhue hhedOf a uoi.tpyekorktsde nn r oearur ewl otertowrbwdbfenfin dpenelt0ssnhttceo aesTule yht buau no tubcha eterpioaiupe elt5pe attveluCmtaonesna ir nrtfou n outnttl ebrf soebe h t t agc tottrenh a eni
3. e,shaea e lpal lvgnadgurex ugni oex ii !iood, aupeadhtThoteketg ts l,i.sglitastrhrwtedsHna t ei,grlutstyhgbggenftsen,nhywkndr bonses chte e taid ioa ho htiuvomwtouna aeldeoyo ta i s,cl t l sn
4. a,5w fmdutthsi. o sufnT n t iwih noiii nehtuuthcfehe tarmeatr drfefnnrt epihdsmda atetxagtrittkpx i esm sei eeapat o pw sbmlnthho
5. te .mbgee c rd2aat aagnsbiuiwb,o l 4tea dmsrhotedni tpti xddan xid lpenuaniaeeorm ld i h pnda eadittli5mdv oi�olrrnm itu ugececednu tmtrsfd ot hAer)ecnR t.saac0,eruue �n�t (e rte n