I made Italian Meringue frosting and I think I added the butter a bit too early because it is just slightly soupy.  I've made this before two days ago and it came out perfect but today it didn't.

Can this be fixed by continuing to whip it?  Or can I refrigerate it to hope that it will solidify?  Any help will be appreciated.

Stick it in the fridge or freezer, cool it down and whip it good. Or pack a bunch of bags of frozen vegetables around it and whip it to cool it down.

don't worry keep whipping, at some point it will be  fixed.