Wow, Tammi, that's some serious poof! You could try a couple of things. Now that you're an old hand at making this, try not having the mixer at its highest speed; once the meringue is poofy and glossy, slow it to medium. Also, have a quarter of your butter for the frosting at a cooler temperature. Flexible but still cool to the touch is good- add this to the meringue first, while its still on the warm side. It will save you time and bring down the meringue's volume sooner. Susan

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