* The eggs will take longer than normal to incorporate, be sure to whip well with each addition. Add a bit of the flour mixture after the last egg if needed to help it come together.
** This recipe makes much more than you'll need, but I like to have the option to pick out the larger chunks. Feel free to halve the recipe if you prefer.
*** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
**** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.