My frosting was coming out nicely then I decided to add cocoa powder to get a chocolate flavor. It was still working, but the final room temperature product was thinner than what I have made in the past so I put it in the frig for just over two hours (had to go to class). When I returned, it was like solid butter. I didn't let it warm up to room temperature. (Mistake 2). I also realized that I forgot to add vanilla earlier so I did (Mistake 3). I added 1/4 butter thinking it still needed butter and whipped for awhile. (Mistake 4). Anyway, the vanilla just doesn't seem to want to mix. It's as lumpy as it can possibly be. What do you recommend?

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