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On 5/18/2013 9:42 PM, Nancy2 wrote:

> In my experience, powdered sugar is a great stabilizer. If I use it
> on top of individual mousse portions, it lasts perfectly for at least
> five days in the fridge. It also holds its shape when it inside a
> dessert.

I think some folks use a little corn starch, the part of powdered sugar
that stabilizes, without the sweetener.

Susan