For months and months I'd been hearing about "The Italian Meringue Buttercream". Hailed as the best topping for cupcakes and I had the perfect opportunity to make some - Hubby's 35th Birthday.
I'd prepared myself for the event, lots of spare eggs (apparently it doesn't always go right first time), cooking thermometer (yes you have to boil sugar and water to an exact temperature) and cupcakes. In hindsight perhaps the day that I have my three gorgeous girlies at home and I'm meant to be packing for a week away isn't the best time to make the cupcakes but hey off I went.
Following the precise and perfectly illustrated instructions on the Pink Whisk site for the meringue buttercream I started. Nothing and I mean nothing could have prepared me for the time and effort it takes. I mean seriously I got myself a chair so that I could sit and watch the thermometer reach it's designated temperature. Eventually after lots of whisking, waiting, boiling, whisking, cooling, piping I got the final product. Was it worth it? Well it was nice, but personally I think I prefer normal buttercream. Also, normal buttercream doesn't take so long to make. I must point out though that the family soon ate the cupcakes and there weren't any complaints.
Happy Birthday Mark x 
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