I made some chocolate IMBC today and I added a little Chambord for flavor as it's a Chocolate raspberry cake. However my buttercream seems soupy. I've put it in the fridge to see if it will firm up, but then it's going to be too hard to frost. I was thinking of making more meringue and adding it to the buttercream. Not sure if this will help. I hate the thought of adding shortening. It's just wrong. After 12 years of making IMBC I have never had this happen. Any ideas?
Try putting it in the fridge for about 15 mins and re-whip.