Soupy Swiss meringue buttercream

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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
 

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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.
 

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