The frosting that made me its B----

Photo by Katie Kay in a fit of rage

This is not a perfect world.  Especially not in my kitchen tonight.  In fact, you could say I'm furious.  Stark raving mad, and I do mean that in kind of a crazy, insane way.  I bake cakes, and I bake them well.  I make mistakes, but I've always been able to fix my mistakes or work around them.  Not this time.
\Above you'll see an absolutely delicious cherry cake with a cherry buttercream filling.  It's good.  I don't feel like convincing you.  Just take my word for it and let's move on.
What do you think this is a picture of?

Photo by a weeping Katie Kay

Some sort of pudding, or a thick vanilla cream sauce?  If that's your guess, you're not stupid.  That's actually a really good guess because that's exactly what it looks like.  Thick cream.  See those little black flecks?  Those are very expensive, real vanilla bean seeds scraped with my own loving hands.  The rest of that is 5 egg whites and a cup or so of sugar that have been lovingly and painstakingly whisked in a bowl over a pot of simmering water until it reached 160 degrees.
Then it was transferred to a mixer and whipped until what I thought should have been stiff peaks formed.  But since I was helping Kaylen with homework, cleaning the kitchen, hobbling around on an injured ankle, and trying to have a conversation with my husband...
I added the butter too soon.
And now this is my Vanilla Bean Swiss Meringue Buttercream:

Photo by Katie Kay who has given up on life

I tried all the tricks for reviving Swiss Meringue Buttercream.  I put it in the fridge, whipped it up, and Googled every fix I could think of.  Now all I can do is stick a finger in it, lick it, and wallow in regret. Somebody hand me a sippy cup.  This isn't going to waste.