I made this for the first time two days ago and while DELICIOUS, it LOOKS like the "Mess" you purposely created when you added cold butter to meringue that had become too cool. But that is NOT what I did. I closely monitored the temp of the meringue and started to add butter when the meringue registered 80. At one point it took on the "curdled" look and then moved on to what you photographed on your blog. I stuck with it, hoping it would come together as you stated, but after about 5 minutes I decided to just use it in the state that it was. I did not want to toss due to all the ingredients (and TIME) invested. It could not even be spread on the cake, I had to "glop" it on. But everyone loves it and does not care about the horrid appearance. I still am not sure what I did wrong but I so appreciate your photos and commentary!! It sounds like things may have cooled down a little TOO much; next time if you find yourself in the same spot, give the hair dryer a try. Susan

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