TBK Icing Stabilizer is ideal for stiffening home made buttercream icings, pie fillings, pastry fillings, mousses, whipped cream and more. Add 2 teaspoons of TBK Icing Stabilizer for every pound of butter or shortening for the perfect stable icing. Add add 1 teaspoon of TBK Icing Stabilizer for every 3 egg whites for a stable meringue. Add 1/2 ounce of TBK Icing Stabilizer per quart of whole milk to stabilize a custard pie.
Modified Corn Starch, Dexrtose & Polysorbate 60.
Availability: Ships in 1-2 business days
The Bakers Kitchen
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