"Icing-tastrophy" or How to Save Separated Icing

I may not have admitted to the world yet that I do, indeed, love Swiss Meringue Buttercream Icing... just like everyone said that I would.

I love it because of how many different flavors you can make it. So far, I've done vanilla, chocolate, caramel, pineapple, coconut, and my favorite, strawberry.

However, re-using the icing can be a challenge. Once you refrigerate it, to reconstitute it, you have to whip it again. BUT you have to make sure it's at the right temperature to bring it back to life. If you don't... you get this:

Soupy, separated, mess.

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