Here is a picture of the cakes cooling on the rack. I thought I was going to be clever and make an Italian Cream Cheese frosting instead of a traditional Cream Cheese frosting. I whipped my egg whites, added my cooked sugar and cooled it down so that the bowl was at room temperature. I added a pound of Cream Cheese and 1/2 pound of butter. The eggs thinned slightly and then they became very runny. Reading recipes for Italian Buttercream, this is supposedly normal and the mixture will thicken if you keep beating. Well mine didn't. I put the frosting in the refrigerator to see if that will thicken it up some. I sure would hate to have to toss this frosting and lose all the ingredients.
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