AI made smbc Thursday planning to use for cupcakes for us to eat at home. I had a friend who called and ordering a cake. I place my smbc in the refrigerator on Thurs. and leave it out this morning. I re-whipped it but it looks like the butter melted or the eggwhite separated. Don't know which of the two. I regret re-whipping it because the one I left not sitting in the counter is still smooth now. Can I still use this? Please please please help. First time to put smbc in ref. I always do it same day I ice my cake. TIA!

There's another thread on this topic from earlier today.  Take a look. 

Ahttp://cakecentral.com/t/769937/swiss-meringue-buttercream-looks-like-cottage-cheese#post_7500314

Yes. Put it in the fridge for a bit. It has to be the right temp, not too hot, not too cold. The great thing is that it is so durable, you can heat it up (like over a pan of simmering water, just for a few seconds at a time, or cool it in the fridge, and you can still whip it to a beautiful creamy texture when it is ready!!!)

Good luck!

Nancy