I was making a swiss meringue buttercream icing and it is kind of soupy, like maybe the butter got too warm?

I whipped the egg whites and sugar until they were stiff and fluffy, then started adding the butter, that had already been whipped... And as I went along, it just got soupier and soupier. (It almost looks like the juicy stuff in cottage cheese. YUCK!)

I put it in the fridge to see if that helps... Any other suggestions?

Thats the only way to butter icing it back. There is a good tutorial video on youtube.com but your problem was puting in whipped butter you should of use cold butter cut into tablespoon size hunks added slowly 1 at a time. HTH

Really? the recipe said to whip the butter first.

If you whip the butter it will be to loose and warm for the egg whites did you go check youtube.com I think the ladies name is diane who does it it is a good tutorial. I think you will like it. you do whip the butter a little at a time in the egg whites

I tried to watch it. I don't know if it is my connection or what, but it stops after one minute. I went to her website and it does the same thing.

I am just going to get it real cold again and try whipping it some more.

It tastes yummy, it just is way to runny to spread. But, oh SO GOOD!!!