A boil-type powdered stabilizer used to make white icing for sweet goods, doughnut icings and glazes. Suitable for freezing and packaging. Helps prevent premature breakdown, weeping and stickiness of the icing.
String icing for Coffee Cakes, Danish Pastry and other sweet goods. Doughnut icings. Custard slices (Mille-feuilles). Cookie decorating such as flooding, and outlining Gingerbread cookies.
[typical_directions:html-dirty]
