How I salvaged a too runny Italian Meringue buttercream

No begginers luck this time. I mixed the butter to a still hot mixture of sugar syrup and meringue and the result - too runny consistency very far from pipeable. And i just cant accept to throw it away given the amount of butter it has in it and its not cheap. And knowing it was the temperature that ruined it, temperature should also correct it. I wrapped the under bowl with ice while mixing and viola! It did the trick. Managed to crumbcoat Boknoys bday cake just in time without having to throw anything in the bin. 

Runny batter

Wrapped ice in a kitchen towel and put it under the bowl while mixing

Finish product.