I can't find any troubleshooting information online for this so I'm hoping someone can help me here! I love making Swiss meringue buttercream frosting, but recently tried making a blackberry flavored batch with fresh blackberry purée. The first time, it turned to soup and no matter how long I kept the mixer running it wouldn't come back. I thought that perhaps it was because I had added the liquid all at once. In the second batch, I drizzled the purée into the meringue slowly, but this also turned to soup. There was a slight cream cheese flavor to it as well, did I curdle it somehow? Any and all help is appreciated. I'm supposed to make cupcakes for my friends wedding in a couple months and really want to get this dialed in. Thank you!!