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Message: [QUOTE="Mona, post: 51285, member: 18927"] It sounds like your meringue might be retaining heat due to the bowl-lift stand mixer. Try cooling the bowl in an ice bath or a cooler area while whipping at a lower [URL='https://smartlink.ausha.co/pizza-packaging-solution/cost-effective-custom-packaging-strategies']speed[/URL]. Also, consider reducing the amount of butter a bit, as a higher butter ratio can make the buttercream dense and overly buttery. For the best results, ensure the butter is softened but not melted, and aim for a working temperature around 72-73°F. If it's still too dense, letting it warm slightly might help. [/QUOTE]