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Cake Frosting question

post #1 of 3
Thread Starter 
OK, I'm trying to make an allergy-friendly pumpkin cake roll....used to make these all the time for special occasions in the fall/winter, before we found out about our gluten/allergy issues, and I miss them!

So I got the cake part - turns out wonderful!! I just used a package of Namaste blondie mix, 15oz can of pumpkin, 3 eggs, and spices. Too easy! Now, the frosting is what I'm not sure about.

Found a nice-sounding recipe for vanilla frosting that I adapted: 1/2 cup shortening, 1 egg white, 1 tsp vanilla, 2 cups powdered sugar. My question is, do I need the raw egg white? What would happen if I didn't use it? Do I have to refrigerate the cake if I do use it?

TIA for any advice!
post #2 of 3
I would say that you need to use it or choose another frosting

you can buy dehydrated egg white, very safe to use and has many uses, you can buy different types, Wilton is easy to find in most cake decorating stores, you would not have to refrig it that way
post #3 of 3
Thread Starter 
Thanks! I will look for the dehydrated stuff when I do the cake for DS's school event. Made a "trial run" this morning using 1 tbsp ricemilk instead of egg white, and it turned out yummy...stayed pretty creamy though, instead of setting up...that's probably the difference eggwhite would make.
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