Well, I'm not sure. I'm just going to venture a guess. When you whip cream long enough, the whey separates and the solids turn into butter. I know that different brands of butter have varying liquids (whey) left in them. Any food chemists out there . . . let me know if you think I'm on the right track here. Is it possible that you are overwhipping the icing and that the whey is separating out?

Now, I have actually found that I only need to beat the frosting for 5 to 7 minutes. I've never let it go for 10. And I understand that this is an expensive recipe to make, but perhaps if you try it again you might try beating it only for 5 minutes.

Anyone else have any ideas?

Marilyn