now, I didn't read through all the comments and I may have missed this answer, but I found that I had to add an extra 1/2 cup milk to get the thick buttercream frosting texture. I do love a a high altitude, which could account for needing it, but since it is not wheat flour I am not sure. When I had added the cup of milk, it was crumbled like a biscuit dough, even after adding the eggs and butter. Haven't baked yet, so keeping my fingers crossed.

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