What Did I Do Wrong?

Decorating By mygirlssweet Updated 21 Sep 2009 , 5:27am by mygirlssweet

mygirlssweet Posted 19 Sep 2009 , 9:12pm
post #1 of 4

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.

3 replies
mygirlssweet Posted 19 Sep 2009 , 9:13pm
post #2 of 4

Also it stayed thin. Never really thickened.

-K8memphis Posted 19 Sep 2009 , 9:16pm
post #3 of 4

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.

mygirlssweet Posted 21 Sep 2009 , 5:27am
post #4 of 4

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

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