This is the best frosting on the planet! I have made it at least 2 dozen times. I have made a chocolate version, strawberry, lemon, and coconut...all delicious. I have found that I get the best results with the meringue powder that you guys sell. I ran out once and had to use Wilton, but it had a grainy texture and did not taste as good. I tried real egg whites once, and did not like it as well. All that being said, I have had a problem the past several times that I can't figure out. I measure carefully and follow the directions, but the meringue tries to escape my mixer! I have a 6 qt KA and it collects it the center and climbs up the wisk. I end up having to stop it several times and push it back down with a spatula. It does it mostly before I add the butter, but still a bit during the first few bits of butter. The advantage is that it does cool down faster, but I don't know what to do. It did not do this the first several batches. It does not matter if I clean the bowl and wisk with lemon juice, vinegar, or just soap and water. It does not matter if I mix the meringue powder in a little before starting the mixer. Have you ever heard of this happening or have any suggestions? It is really frustrating and so very messy! Thanks for all the wonderful information and products you guys provide! Tammi Lacy

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