going by what you said--the only reason i can think of is that you have unwhipped egg whites in the bottom of the bowl that will curse every batch of icing you try to make--are you scraping the bowl from the bottom to check before you put the butter in?
and also--when we whip the eggs--best practice is to start the mixer slowly and ramp it up in several stages to get to high speed in increments so that all the whites whip and no little stray unwhipped whites get airborne and just start going along for the ride--
maybe something like that...idk
and i usually use softened but still cool butter in my meringue buttercream but being cold should not result in a watery mess--but i mean if you have to beat the heck out of it to get the butter to incorporate it could break down the whites maybe...
AEven slightly warm eggs can melt your butter. I made a batch a couple weeks ago that I thought, surely, the eggs were cool enough. Nope. My butter melted and I had soup. So I set the bowl in the fridge for 15 minutes or so, mixed, and it came out fine.
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