Perma Frost Transparent icing stabilizer has no whitener in it and will stabilize chocolate and caramel icings without a bleaching effect. It can also be used to make an excellent glaze. Because it has a high concentration of vegetable gums, it will make an icing which will hold up well in extreme conditions. It is inexpensive to use.


A suggested glaze formula:

  • Perma-Frost Transparent 3 lbs.
  • Hard Fat Flakes 4 lbs.
  • Granulated Sugar 35 lbs.
  • Water 36 lbs.

Bring to a rolling boil, add fat and continue to boil for 2 min.

  • Powder Sugar 100 lbs.
  • Flavor 4 oz.

Place powdered sugar and flavor in mixing bowl, add approximately 50 to 60% of the syrup - mix in low speed until mass is smooth. Then gradually add the remainder of the syrup. Finished temperature of glaze should be about 115 to 120ºF and should not be allowed to cool as it will set-up and be difficult to handle.


  • Fiber Drum - 300 lbs. net
  • Bag - 40 lbs. net


Product Brochure Sheet (PDF)

Safety Data Sheet (PDF)