I love the traditional 7 minute icing. However..sometimes it never gets hard or thick enough to ice a cake. Could it be the size of the egg whites? Or should I cook it longer than 7 minutes? Should I use less water? Should I beat it continuously after I remove it from heat? Is the quality of the double boiler a factor? What is the important variable? Also...when I try doubling the recipe it does not thicken enough. Please help. Thanks.

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