I have some "Stay Ice" icing stabilizer from lady cakes.  Can't seem to find her on the net.  On the container it says 2 Tbsp per batch.  Problem is, how big of a batch?  My recipe makes 5-1/2 c. of icing so if ANYBODY knows how much I should add, I'd REALLY appreciate it ASAP since I have 3 cakes to make for Wednesday.  Thank you :)

Are you referring to Whip cream icing? I have never heard of butter cream stabilizer before. I do use 2 tablespoons of piping gel when mixing whip cream to use for icing a cake.  Here is the link below for whip cream icing. I always put piping bag with whip cream in freezer for a short while before piping and after cake is decorated I keep in refrigerator.

http://www.wilton.com/recipe/Stabilized-Whipped-Cream-Icing-1

 If you are referring to buttercream, someone here that is more knowledgeable will help you soon as I only do cakes for a hobby.

I am also new to cake decorating. Found this on the Wilton site

http://www.wilton.com/forums/messageview.cfm?catid=6&threadid=124272