I have been making SMBC about 3 times a week for the last year. I have success with it every time. This is my question. Sometimes before all the butter is in, it starts to firm up. Sometimes, I only use 1# (it calls for 2), and it is already firming up like it is suppose to. I am afraid that the egg whites are going to break down because they seem to be saturated with the butter, Should I use the rest of the butter, or hold off when it is the consistency that it should be?