DeeniBeeni, I think the temperature of your syrup is too low to set the egg whites, and thats why you're having that result; unless the whites are cooked, you won't have the "backbone" of a firm meringue in place to hold the emulsion you're trying to create. Let us know how the recipe behaves at your altitude; I'm really intrigued. My brother is at 8300 feet and I've baked there quite a bit, but haven't tried Italian Buttercream there. Susan

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