I'm super late to the party! I actually love to make "butter soup" a few days ahead of time. No waiting for the meringue to cool, I just throw the butter in there and let it all melt into goo. The first time I impatiently did this and took it out of the fridge the next day, it was a thick paste! So much easier to work with a paste than the usual hard "stone" I got from properly whipped and refridgerated imbc :) Of course that fine line where the "paste" reaches a certain S.G. during whipping and violently transforms into chunky cold buttercream was pretty terrifying the first time I experienced it...

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