Hi, Laurie. What a great story. My own KitchenAid is going on 30 years old now, too. I am so happy you found this post and that this old regret is now on deck for redemption. I recommend having a little ice pack for your mixer's head. Another hint if you're willing to live a little dangerously: the first half pound of the butter you put in can be pretty cool to the touch; if the meringue is still warm it can help bring the temperature down and save some wear and tear on the mixer. After the first half pound, it's better to use softer butter, so you don't risk getting any lumps. I can't wait to hear about your imminent buttercream triumph! Please let us know how it goes. Best, Susan

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