Icing help!

Ahhhhh ok cool so like 2 lots of icing essentially. Still deciding when im gonna ice it! Party is at 10am eeeps!

Ok one more question before I drive everyone spare with cake talk - can I can make this the today for tomorrow morning or will I have to do it tomorrow? Fridge overnight if I do it today - it's freezing mcneezing here so the heating is on all day at the mo.

ETA: Just found the 3 day recommedation on Martha - will refrigerate overnight and then ice the cake tomorrow :o

ETA: Re-read original post like I should have in the first place.

Bumping this :bump: for Rouge = I need HELP!!!

I made this a few years ago and it worked beautifully, did it again tonight - brought it up to 60degrees and then whipped for ages until it was beautiful and white and glossy. All good to this point and then I added the butter and it's now soupy and runny and just wont whisk up. :( Have tried paddle beater and whisk on my KA and nothing is working. Am guessing maybe the meringue wasn't cooled enough but other than that I am a bit worried to try again in case it does it and I waste a dozen eggs! Any ideas on why it would do this - have beaten it on paddle with about 1/5 of the butter in it so far for over 10 mins and isn't thickening up at all so Im guessing it's done. Bugger.