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Message: [QUOTE="Cahoot, post: 43902, member: 3784"] I did consider the possibility that the meringue wasn't whipping due to fat residue, but could it also have possibly been caused by the temperature of the mixture staying too high? Since when I was finally able to get it to below 85°F, it did start forming some peaks, albeit more on the soft peaks side than stiff peaks. I'll also admit that I'm lazy and don't usually take the extra precautions in cleaning the bowl and whisk attachment when I make meringues. However I've learned from these forums (since you've been drilling it over and over) that it almost never pays to take shortcuts, so next time I'll follow those cleaning guidelines before making a meringue haha. I'm curious, how can you tell visually that the meringue in the buttercream is underwhipped? Also something else, your formula for your Italian buttercream that you posted in [URL='https://www.baking-forums.com/threads/piping-flowers.6133/post-42240']another thread[/URL] had 250% sugar, 300% butter, so over double the sugar but with just a bit more butter compared to your Swiss buttercream. Do you find the Italian buttercream too sweet? [/QUOTE]