I, for the life of me, cannot get my SMBC to set up. I can get it perfect to the meringue part but once I add in my butter it just becomes a loose lumpy mess that won't become a shiny smooth buttercream. I tossed out one batch because of it, plus it had separated. Now I'm on my second batch, where the same thing is happening, but I put it in the refrigerator to chill for 20 minutes, came back to whiping it and it's still lumpy and loose. What do I do?
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HELP!!! Swiss Meringue Buttercream
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