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Eriella

Duncan Hines

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I thought I had read that Duncan Hines Cream Home-style frosting are gluten free, but I have been seeing conflicting messages on this board. Has anyone checked recently? Because I am really, really in the mood for frosting.

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I got this from Clan Thompson:

January 24, 2007:

Duncan Hines told me today (January 24, 2007) that they no longer consider any of their frostings to be gluten free because they are manufactured in a facility that shares lines with gluten containing products. Also, they would give no information about specific flavors of their frosting when I spoke with them on the phone. They just emphasize that no matter what the ingredient panel says, none of the frostings are gluten free.Food SmartList subscribers should note this change.

Sorry - :(

Now I had heard that Pilsbury is gluten-free . . . can anyone confirm this?

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Thanks.

I guess I just get to watch everybody else make cupcakes :-(.

According to the websites I have seen, Pillsbury is still gluten free. But unfortunately, the store closed 15 minutes ago and all I have is Duncan Hines.

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It's so frustrating. When I called them a couple months ago they gave me the list. I doubt their manufacturing processes have changed, just their answers. BTW their gluten free list was creamy home style flavors except butter cream and coconut pecan.

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Thanks.

I guess I just get to watch everybody else make cupcakes :-(.

According to the websites I have seen, Pillsbury is still gluten free. But unfortunately, the store closed 15 minutes ago and all I have is Duncan Hines.

Eriella, Frosting is pretty easy to make we did it all the time in the 'old' days. It is just powdered sugar with vanilla and milk slowly added in until it is smooth and creamy. Cream Cheese frosting is just the previous ingredients with cream cheese added before the milk . You should be able to find an actual recipe pretty easily. That said if those cupcakes are not gluten-free you are better off just watching anyway.

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I agree with ravenwoodglass.

I use 4 tbs of softened butter, 1 egg yolk and add 1 cup of confectioners sugar. Smash it all together and add maybe 1 tsp of milk to thin it if it needs it. You can make it really fluffy if you use a mixer at the end. You will never go back to the canned icing.

To make chocolate just add in some cocoa powder. I normally double this recipe.

The egg yolk makes it richer but you can leave it out.

The hardest part is having to wait for the butter to get to room temperature. :)

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