Hi Ann! When it comes to stabilizing frostings, Knox Gelatin will be just fine to use. It is a clear, unflavored gelatin that can be found in many stores. As for how much to use, it really depends on a few more factors besides the amount of sugar. You'll have to take into consideration the amount of butter, cream cheese and any other liquids such as heavy cream. While we don't currently have a cream cheese frosting recipe that is stabilized with gelatin, other recipes recommend using 1 teaspoon of gelatin bloomed in 4 teaspoons of water for a traditional sized batch of frosting (yielding 3 to 4 cups). 

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