I just made the Cream Cheese Italian Meringue icing and I don't think it turned out the way that it is supposed to. I also had the Sinful Swiss Meringue recipe beside me and followed the direction closely. They are similar in instructions. It took a long time for the meringue to cool down and when I strarted to add the butter it never seemed to go light and fluffy. It still has specks of cream cheese that have not totally mixed in and I mixed it a long time before I added. It never doubled and and it tastes like whipped butter. It does look very good. The CCIM and the SSMBC are started the same. Can someone tell me what I did wrong? It tastes like butter. Thankfuly this is my sisters bd cake so at least they will like it anyway.

Also it stayed thin. Never really thickened.

Whipping it again might help--I don't know. "Looks good and didn't get thick" is new to me---Usually it's that it looks broken but whipping restores it

I put a lot of vanilla in mine--one teaspoon of vanilla for each egg white.

I meant it didn't look very good. I whipped it for a very long time. I will try again sometime.