Hello. Lovely icing :) I'm trying out this devil's food cake that has boiled icing. I have tried to do an italian meringue frosting 2 times now but for some reason they always end up soupy. The first one was a disaster. But i looked for another recipe very similar to yours. After adding the sugar syrup, the egg whites fluffed up as expected but after I added peppermint oil (1/2 teaspoon) it lost its thickness and became soupy again. How can I correct this? I really want to ice a chocolate cake with all those nice, snowy peaks :) Oh, I wish you had called our hotline before you gave up on those batches of buttercream (BTW 1-800-827-6836)! Peppermint oil is the culprit in this case and I do not think we could of helped you with that one, however. I consulted with another baker and he said there is something about peppermint that does not agree with egg whites. Oil or extract for that matter. Elisabeth

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