smbc ruined : AskCulinary

after i added the butter to my swiss meringue buttercream, it first became a soup, then i put it in the freezer for 45 minutes and when I whipped it, it curdled, so I put it over hot water and then whipped it again so it turned into a curdled soup. Now i’ve melted it all the way and put it in the freezer. What am I doing wrong?? How do I get it to be normal SMBC?

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