Why use baking soda in cake icing?
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I've never added it to any of my icing recipes, although I've just read an article about it. They said that the baking soda is added to cooked icing recipes because it stopped the sugars from crystallizing in the final product.
I believe this is a very controversial subject.
I, personally, have never used baking soda in icing or frosting.
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My go to icing is confectioners sugar and I add my pumpkin spice mixture(I make my own) and it is so good.
Second day it's even yummier.
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