I have some "Stay Ice" icing stabilizer from lady cakes. Can't seem to find her on the net. On the container it says 2 Tbsp per batch. Problem is, how big of a batch? My recipe makes 5-1/2 c. of icing so if ANYBODY knows how much I should add, I'd REALLY appreciate it ASAP since I have 3 cakes to make for Wednesday. Thank you :)
Are you referring to Whip cream icing? I have never heard of butter cream stabilizer before. I do use 2 tablespoons of piping gel when mixing whip cream to use for icing a cake. Here is the link below for whip cream icing. I always put piping bag with whip cream in freezer for a short while before piping and after cake is decorated I keep in refrigerator.
If you are referring to buttercream, someone here that is more knowledgeable will help you soon as I only do cakes for a hobby.
I am also new to cake decorating. Found this on the Wilton site