Here's my (tried and true) recipe:
6 egg whites (7 oz by weight)
10 oz sugar
1 lb unsalted butter
Vanilla to taste
I doubled the recipe, so I used 12 egg whites (never did measure how much they weighed), 1 lb 4 oz sugar, 2 lb butter, and added a generous splash of vanilla.
Whisked the egg whites and sugar over simmering water until the sugar dissolved. Transfered bowl to a stand mixer, and whipped to medium-soft peaks. Switched to the paddle, and added the butter a little bit at a time. Then I added the vanilla and continued beating. It's been beating about 10 minutes on medium speed (speed 6 on my KitchenAid) and it's still soupy.
Continue beating? Add more butter? Something else? I've used this recipe many, many times, and never had this problem.
keep beating for a little higher speed, if that doesnt work add more butter or crisco (very slowly as it can thicken up quickly) hth
Thanks. I did keep beating after I posted this. It seemed to separate, then it all came together. Cake is iced now!
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