Originally Posted by scp1127
This may sound odd, but what size is your mixer? I have Kitchenaids... a pro 6 and it comes together perfectly. If I am making another batch in my artisan right beside it, it takes forever. Reason: The artisan creates heat at the motor and makes the process take forever. The pro 6 stays cool. For the smaller mixer I have taken the CC advice and packed frozen vegetables around the outside of the bowl. And I wipe down the motor area periodically with a cool cloth. Another thing I do is my butter is still cold. I do the finger indent test (can push your finger in but there is still resistance). Your only problem is temperature. Sometimes you just have to find the odd quirks of your equipment.
I want a kitchenaid SOOOOOOOOOOOOOOOO SO bad, but cannot afford one right now. So I just have a cheap stand mixer. And honestly, I have a feeling that is my problem, but I guess I'm just not ready to face that yet haha. But I do put ice packs around the bowl and everything seems to cool down very easily. Temp doesn't seem to be a huge problem because the meringue does cool down very nicely. It's just when I add the butter in that makes it soupy. And My butter is still cold also, it's just softened. I've tried to experiment with that because sometimes I'll get little bits of butter in it that I cannot get out no matter what I do. I've hear d other people having this problem, but I don't have a solution yet.