Ok I made this again and now it's runny not whipped stiff and I beat it for like 15 minutes, is there any way of salvaging the 2lbs of butter I used for a double batch? Can I add some more sugar and water?

please tell us the recipe you used....and just how you did it...

I used the one from on here that walks you through step by step, I've done it twice before and it worked but I doubled it tonight could that be the problem. I took the water and sugar to soft ball stage whipped the egg white till frothy then put in a pinch of tarter, then slowly drizzeld the surup down into the egg white, added butter chunk by chunk and when it curdled added my flavor and beat again.

Something sorta similar happened to me and after I chilled the bowl of icing for 10 minutes or so, then whipped again and it finally came together.

Oh the recipe is the one from Cakeforyou..........

Stick it in the fridge, let it firm up a bit, then beat the hell out of it again.

I'm laughing Pink!!!!!!

I thought that was already beat out of it, anyway how long in the refridge?