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If icing becomes too soft for piping, stir over ice water to stiffen. If it's been stored in the refrigerator, bring it back to room temperature and rewhip.

Source: Martha Stewart Living, February/March February/March 1992
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Mocha Buttercream: Melt and cool 8 ounces semi- or bittersweet chocolate. Stir into the beaten buttercream, along with 1 tablespoon instant-espresso granules dissolved in 1 teaspoon hot water.

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