just keep beating it although swiss meringue buttercream doesn’t get any liquid added to it — what liquid did you add other than vanilla?
if it is still warm from the egg whites and sugar cooking you can fridge it for ten or fifteen minutes until it is completely cooled and beat it again —
it is typical for smbc to separate as it’s being mixed so just keep mixing/beating
welcome to cc -- and since you are a new member you are not able to "reply" to posts so please start a new thread to continue the discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —
hope your icing turns out ok
best to you
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