Italian Meringue/"Fluffy White Frosting" technical help please

[fruittea]

Made some Italian Meringue last night, which was going to become maple coffee frosting for my birthday cake (for today ) but, having made it...ended up in A&E for 3 hours with DS and it was cold and set by the time I got back at midnight. I stuck it in the fridge, but can I resurrect it? I still have to beat in softened butter and coffee and maple syrup - will it work, or should I use it as it is - or should I use it for something else instead?

Need to resurrect something from the shambles of what was meant to be a nice birthday out with DH, lunching, and has ended up with me and DS watching films with his broken collarbone

Yes you should - many restaurants use Italien mergingue because it can be mad eup earlier an dkept hanging around - unlike the 'usual' meringue mix.

Sounds very nice

Just realised this was from Weds - did it work out OK?

Thanks for the reply

It sort of worked out, as in it's edible, but looked a bit curdled, and wasn't at all light and fluffy. Maybe if I'd beaten it a bit more, but my mixer's on the way out and wasn't coping very well. Anyway, with good ingredients, things that aren't perfect still tend to taste OK, don't they, so am gamely working my way through it and handing it out to all an sundry (it's an enormous 4-tier American-style concoction from Tish Boyle's Diner Desserts)