Soupy Swiss meringue buttercream

[BakingInTheApocalypse]

I’ve tried three times with two different recipes - one of which is a Tried And True - and keep ending up with a soupy consistency once I add the butter.
All the ingredients are always at room temperature, and I tried to let it chill in the fridge then whip it again.
Time after time, I’m left with this grainy soup.
Please help

 

[Norcalbaker59]

I’ve tried three times with two different recipes - one of which is a Tried And True - and keep ending up with a soupy consistency once I add the butter.
All the ingredients are always at room temperature, and I tried to let it chill in the fridge then whip it again.
Time after time, I’m left with this grainy soup.
Please help

Just keep mixing, it’s not emulsified

and you should be changing to a paddle attachment after the meringue made AND before you begin to add butter.

 

[Mona]

It sounds like your butter might be too warm or the meringue isn’t cool enough when you’re adding it, which can cause that soupy texture. Try cooling the meringue completely before adding the butter, and if it still turns soupy, pop the mixture in the fridge for 10-15 minutes and then whip it again. Also, add the butter gradually, one tablespoon at a time, to help it blend better. Keep at it—it should come together!