Very clever, Brenda! We suspect your difficulties were temperature related rather than a dual personality when it comes to this frosting. However, this recipe is a bit temperature sensitive, so you want to wait until the mixture has reached 80°F before gradually adding the room temperature (70°F) butter. As the recipe indicates, "If the frosting feels dense, curdled, or greasy, it’s too cold. Gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes (just until you see the edges begin to soften/melt), then re-whip until smooth. If the frosting feels soupy or loose, it’s too warm. Chill for 15 to 20 minutes in the refrigerator before re-whipping."

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