Xanthan gum question - I make a chocolate whipped cream frosting with instant pudding mix (you add to the milk/cream in the frosting), but now don't want to use the instant pudding because of all the chemicals/artificial ingredients in it. The only natural pudidng I can find is for a cooked pudding. Could I use that mix but add Xanthan gum to stabilize? If so, how much would I use? Xanthan gum acts as a stabilizer. If you use the original recipe, be sure to whip or mix for 2 to 3 minutes to activate the xanthan to work its magic. Have you considered other thick frostings like our Quick Buttercream or Marshmallow Icing? Irene @ KAF

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