It is u003cemu003eextremelyu003c/emu003e common for the frosting to go through an “ugly” period before it’s done. Your frosting may look soupy, curdled, chunky, or downright gross. This is normal!u003cbr/u003eu003cbr/u003eThis frosting needs to be beaten for an extended amount of time so that the fat in the butter emulsifies with the egg whites and creates that gorgeous frosting texture. If it looks soupy or curdled, there is a 95% chance that it has not been beaten long enough, and u003cstrongu003eyou just need to keep whippingu003c/strongu003e in order for it to come together. I promise.u003cbr/u003eu003cbr/u003eThe other common cause of frosting failure is u003cstrongu003ebutter that is too warm.u003c/strongu003e “Room temperature” does not mean greasy, slightly melted around the edges, or warm. It is better to have the butter be slightly too cool than too warm. If your butter is too warm, the frosting might remain liquidy. Refrigerate the frosting for 5-10 minutes and try beating again until it comes together.