Hi - I've been having a LOT of trouble lately with my non-shortening buttercream...I make a VERY tasty swiss meringue buttercream, but lately it's been falling apart, melting, developing a weird grainy texture...makes my cake decorating extremely stressful.I was hoping some of you had suggestions, recipes, ideas to help with this. I know the butter/shortening variation is always an option, but I find my customers like the taste of the non-shortening BC better.Thanks for...