I just purchased some "Stay Ice" icing stabilizer at a cake shop. The owner said the icing comes out less greasy and it holds together really good in heat and when you cut your cake. I have made a batch, and yes it does cut out the grease. Its also supposed to cut the sweetness. I noticed the icing seemed to turn really hard on top the cake. Does anyone know about this stuff. When should you use this stuff?
Does Meringue Powder do the same thing?
3
replies
playingwithsugar
Posted 1 Sep 2006 , 2:42pm
post #3 of 4
Who makes Stay Ice, and where can I get some?
Theresa 
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