Stabilizer

Roll and Coffee Cake Icing

Mix together in medium-size bowl:
2 Tbsp. boiling water
4 tsps. granulated sugar
1 tsp. Glucose (#52620) or light corn syrup
 1/2 tsp. All-Purpose Stabilizer
1/2 tsp. butter
Dash salt
Add and blend together until smooth:
1 2/3 cups sifted confectioners' sugar or sifted Fondant and Icing sugar (#52876)
2 tsps. hot water
 1/2 tsp. vanilla
Food color, if desired

Whipped Cream Topping

For cream toppings or fillings that will stay firm and will not separate, lightly whip 1 cup whipping cream. Before it becomes stiff, add:
2 Tbsps. sifted confectioners' sugar or Fondant & Icing Sugar (#52876)
1 tsp. All-Purpose Stabilizer
Continue whipping until stiff. Add flavoring as desired.

Meringue Pie Topping

5 1/4 tsps. Egg White Powder (#30430)
6 Tbsps. cool water
1/4 tsp. cream of tartar
 6 Tbsps. granulated sugar, divided
1/2 tsp. All-Purpose Stabilizer
1 Tbsp. boiling water


Preheat oven to 350 F. Sprinkle egg white powder over cool water. Add cream of tartar and beat until soft beaks form. Gradually add 5 Tbsps. granulated sugar, beating until all sugar is dissolved. In a small bowl, blend together 1 Tbsp. granulated sugar and All-Purpose stabilizer. Add boiling water; stir mixture well. Add to beaten egg white mixture. Continue beating until mixture stands in stiff, glossy peaks. Do not underbeat. Spread on top of pie, sealing to edge of pastry. Bake 12 to 15 minutes or until meringue is golden.

Doughnut Icing

In a small saucepan combine:
3 Tbsps. granulated sugar
1/4 tsp. All-Purpose Stabilizer
Add:
1/3 cup water
2 tsps. glucose* or light corn syrup
Place over low heat; bring to a boil, stirring constantly.

Gradually add to:
2 cups sifted confectioners' sugar or sifted Fondant & Icing Sugar (#52876)
Add:
1 tsp. vegetable oil
1/4 tsp. flavoring, as desired


Mix until well blended and smooth. Place over hot water to maintain a temperature of 120 F. while doughnuts are dipped. Add hot water to thin mixture to proper dipping consistency. Dip doughnuts; place on rack until icing is firm.

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