i have made indydebi buttercream and it was great, but i made it and used it the same day how long in advance can i make it. and can it t be stored in any boul,and if i have to color some can i do that in advance also. sorry for all the questions TIA
Yes, yes, yes and , uh, yes. Yes, you can make it in advance...I made a batch on the 3rd and used the rest of that batch today and it was still just as yummy. You don't have to refridgerate but I do...in tupperware. Yes, you can color it and store it as well. Hope I answered everything!
Cat
Hello, I have been meaning to try this buttercream too but haven't had the chance yet. As well as the ingredients stated, could I also add in melted chocolate to make it more chocolatey
Yup...did that this weekend. Use Bakers UNsweetend chocolate and it's 8oz per batch of Indy's BC. Make sure to stir it into room temp BC or the chocolate will seize. It was YUMMY! BTW...I didn't want a whole batch of chocolate, just enough to fill one tier, so I started out with about 2 cups of BC and added in an oz at a time till I got it as chocolaty as I wanted it. It was perfect!
Cat
Like Cat said it will keep just fine at room temperature. I make several batches of this icing every week and it will keep fine at room temperature for up to two weeks. I never refrigerate my icing or my cakes.
I also use it to make my chocolate buttercream just like Cat said. Using UNsweetened chocolate squares. You also have to add extra milk (I use half and half) when adding the chocolate because it thickens the buttercream. I add only a teaspoon at a time so that I'm careful not to add too much liquid. This makes the absolute BEST chocolate buttercream that I've ever had 
Not only does it taste wonderful but it still crust and smooths the same as the "original" icing, which is a huge plus for me. I love this recipe.
This is probably a stupid question but I need to ask. The receipe requires powdered dream whip. I have bought the british version in the UK. Do I just empty the contents from the sachet into the rest of the ingredients or do I actually MAKE the whip beforehand and spoon the correct amount of the whip into the ingredients?
just add, don`t make it, i made 3 paches the other day, and i was up last night till 12 30 fininsing up thomas the train cake for my grandson {6 colors} got to say this is my first cake and i am very happy how it turned out here it is 6 am and im making cream puffs allso for the party i don`t no how im going to move this cake (other then very carefully) but i hope to get a pic and post it later
sorry..........misspelled ur name
That's okay 
It is good isn't it? I love working with it
I have made indydebi's buttercream, but mine was a little too crusty, do I add more shortening or more milk?
I prefer my recipe better, but my family preferred indydebi, so I guess we have a new buttercream icing.....lol
I'd say shortening. Some buttercreams are 1:1 sugar to fat ratio. Her recipe is more like 2:1. I'm not sure about adding more milk. 
I like the fact that it crust so fast.
mamawrobin: do you refrigerate the cream cheese version that you use? I'm going to make some tonight, but wasn't sure if it needed refrigeration due to the cream cheese.
I have made indydebi's buttercream, but mine was a little too crusty, do I add more shortening or more milk?
I prefer my recipe better, but my family preferred indydebi, so I guess we have a new buttercream icing.....lol
I'd say shortening. Some buttercreams are 1:1 sugar to fat ratio. Her recipe is more like 2:1. I'm not sure about adding more milk.
I like the fact that it crust so fast.
Thanks, I will try that, I wasn't used to the quick crusting effect, I used it on cupcakes and it was too crusty the icing was crumbling, but like I said my family loved the taste, just something different for a change, they are so sick of cakes... I did go to Kroger and buy several boxes of the Whipped topping, so I can try it again too get it right!!!
mamawrobin: do you refrigerate the cream cheese version that you use? I'm going to make some tonight, but wasn't sure if it needed refrigeration due to the cream cheese.
No I don't. This icing has enough sugar in it that the milk and cream cheese are safe w/o refrigeration. I don't know the scientific explanation but the sugar preserves the milk/cream cheese somehow... 
Some cream cheese icings do require refrigeration but this one doesn't. I think leily also has a cream cheese icing that doesn't require refrigeration and her recipe also crust. Haven't tried it yet but it sounds good. Her recipe has more cream cheese in it than this one does. I've thought about adding more cream cheese (and reducing the Crisco a little more) to my Indydebi 'variation' but I really don't care for cream cheese and I like it just the way it is.
Thank you so much for the help. I've followed your instructions to a "T" and IndyDebbie's buttercream always comes out amazing. I'm so excited to try your cream cheese version 
.
Thank you so much for the help. I've followed your instructions to a "T" and IndyDebbie's buttercream always comes out amazing. I'm so excited to try your cream cheese version
.
If you find that it doesn't have enough cream cheese to your liking..you can always add more cream cheese and reduce the amount of Crisco to make up the difference. Like I said this is perfect for me because I don't like an overpowering cream cheese flavor. Hope you like it.
mamaworbin, good is`t the word, i don`t like buttercream,but i ate this one and the thomas the train cake we had today, i can`t tell u how fast that cake went, people were coming back and asking if they could have seconds, i could`t cut the cake fast enough, that was a good feeling, when i get the pic, if i could figure out how to post it i will
mamaworbin, good is`t the word, i don`t like buttercream,but i ate this one and the thomas the train cake we had today, i can`t tell u how fast that cake went, people were coming back and asking if they could have seconds, i could`t cut the cake fast enough, that was a good feeling, when i get the pic, if i could figure out how to post it i will
Good deal! Glad to hear that your cake was such a hit
If you find that it doesn't have enough cream cheese to your liking..you can always add more cream cheese and reduce the amount of Crisco to make up the difference. Like I said this is perfect for me because I don't like an overpowering cream cheese flavor. Hope you like it.
mamawrobbin,
Can you please point me in the right direction to where I can find the Cream Cheese version of Indydebi's buttercream?
Or can you share how you make it ,please.
Thanks.
- H
Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!
From Mamawrobin:
*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
I want to try this rec. but i cant find "dream whip" I looked at wally world, and united...gonna go on an intense search for it.
If you have a Kroger near you go to the jello aisle, at my kroger it's at the bottom shelf..there is dream whip (2pk box) and there is Kroger's brand...it has 4 packages and is .50cents cheaper! 3tbsp is close to only 3/4 of a packet.
HTH
hi all any uk cakers tried Indydebi!s buttercream what did you use for your shorting and also what did you use in place of cream whip would love to try any tips would be appreciated very much thank you.
Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!
From Mamawrobin:
*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
Just wondering, is it supposed to be 6 T of Dream Whip? In the original recipe it is 3. Just wondering. Thanks
Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!
From Mamawrobin:
*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
Just wondering, is it supposed to be 6 T of Dream Whip? In the original recipe it is 3. Just wondering. Thanks
Nevermind....I just saw that this is a double batch. My error. OOPS!!!!!!
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