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Why should I use stabilizers in my cooked frostings?

More On Stabilizers

As you beat your cooked frosting while adding the syrup, the volume will increase. When the syrup is completely added, sprinkle in a few drops of lemon juice or vinegar, a pinch of cream of tartar, or a teaspoon of light corn syrup. These stabilizers will keep the icing from becoming gritty as it cools.

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