I am in 94 degrees weather and in an attempt to keep my frosting cool I put it in an ice bath. And, of course, as I went to check the temp of the frosting water got into my frosting. i tried to dump out the water. Not that much water got into the frosting but I couldn’t give you an exact amount. Is there anyway to salvage my frosting? Can gelatin be added? Is there something I could use to stabilize my buttercream? This is the white chocolate buttercream frosting.