I was a little leery about using this recipe because of the negative reviews, but it sounded so delicious I couldn't resist... and I'm glad I didn't! It was amazing. It complimented the gluten-free vanilla birthday cake I made for my MIL bday... GF cakes tend to be dry if not eaten fresh out of the oven, so I wanted a softer-fluffier filling and icing, and this took the cake!!! I took extra precautions when making the icing because of the negative reviews... I followed amounts EXACTLY as called for, but what I did with the sugar, because I thought granulated sugar, as is, would be a little heavy (and I didn't want to risk it), I ground it to a fine powder in my spice grinder (only one cup)... and it worked. And also, I learned in a cake decorating class I took that the name brand ingredients you use DO make a difference. My instructor said that for stiff cream cheese icing, you should only use Philadelphia Cream Cheese... other cream cheeses won't hold up... no concrete explanation for why. I don't know if that will help, but this recipe did not fail me. EVERYBODY at the party loved the cake... they didn't even complain that it was gluten-free, and I'm certain it was because of how delicious this icing paired with it. oh, one more thing... I didn't even freeze the beaters or the bowl before mixing... also, the icing held up fine during the 1 hour car ride to my in-law's house. I used this icing to ice and fill a 4 layer birthday cake.
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I was a little leery about using this recipe because of the negative reviews, but it sounded...