I'm confused and annoyed. Last summer I made my best friend's wedding cake and made probably gallons of swiss meringue buttercream to frost it - time consuming, but a delicious and beautiful result. Today is the second time in a month I've tried to make the stuff, whipped it for 45 minutes to an hour, and had it just stolidly refuse to come together from soup to frosting. (And that's with a hand mixer, so that's even longer than it sounds!) WHAT am I doing wrong here? My only thought was that, possibly, I made the cake in San Francisco and am living here in London, so maybe the fat content of the butter is different and throwing it off?? If anyone can shed some light, I (and my poor buzzing hand) would much appreciate it!