I made this as a gluten free version (35% sorghum flour, 35% potato starch, 30% tapioca flour - carol fenster's sorghum blend from 1000 gluten free recipes). I only give it three stars because I also found it a tad greasy and not really sweet enough. What I will do next time is more butter and less shortening (maybe only 2 tbl shortening). I also might add more sugar, or maybe some powdered in addition to the white. What I did do right: used baker's sugar instead of regular granulated. Beat the out of it for 10 minutes, let it rest for 10 minutes, beat it 5 more minutes (it was still slightly granulated, but when I added the flour mixture it became perfectly smooth). Also, I let my flour mixture get overheated and I got a big lump in the middle, but a staff mixture smoothed it out again and it didn't seem to affect the finished product (not sure if other people had similar issues, or if this was due to my special flour). I covered the flour mixture and cooled it completely in the fridge before adding. I loved the texture of this frosting, I was able to both spread it and pipe it easily. I was trying to get something similar to an Italian bakery in my neighborhood, it's *just* not quite there yet!
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I made this as a gluten free version (35% sorghum flour, 35% potato starch, 30% tapioca flour...