mix stabilizer blend with the granulated sugar. add sugar/stabilizer blend to the water and heat under good agitation for 5 min at 160 F. remove mixture from heat and add fat while stirring. place powdered wugar in a hobart mixer with a paddle stirrer. pour approximately 2/3 of the hot syurp into the hobart mixer and heat constantly in a hot water bath at 180 F. stir until a smooth, stiff paste is formed. add remaining syurp and mix until smooth. apply to donuts while icing is hot.
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