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Indydebi's Buttercream-a"testimonial"!!! - Page 2

post #16 of 171
Thanks. I'm going to give it a try!!!!! I was afraid the milk would sour and make the icing taste bad. I appreciate your quick response.
Sandy
post #17 of 171
I've left it for longer than three days, and it was fine! If you're worried, use soy milk or rice milk or water mixed with coffee creamer, etc. There's no law that says you HAVE to use milk. Indydebi wouldn't mind! icon_smile.gif
post #18 of 171
Quote:
Originally Posted by mellee

I've left it for longer than three days, and it was fine!

Me too. way longer.
post #19 of 171
I used this icing for the first time last weekend. Had a 3 tiered bday cake to do for a party with 40 people. I made a 10, 8 & 6in. layer. The cake was totally consumed. I couldn't believe it. Everybody loved the icing. Wasn't too sweet, just right. Even used it for the flowers on it... was so easy to work with. thumbs_up.gif I'm hooked for life on it.
Thanks Indydebi
post #20 of 171
Whoa! Guess what I just did?! Well, all this talk about Indydebi's frosting made me want to make some. I made my first batch last month and LOVED it. This time I wanted to alter the way I made it just a bit. So I put the milk and extracts in the mixer bowl along with a pinch of salt, stirred, then added all the sugar at once and let it sit for a few minutes. Then I covered the kitchen aid with a towel and turned it on "stir." The sugar was almost immediately incorporated, and I had no mess! I turned up to 2 and mixed for a couple of minutes. Then I added my shortening and incorporated it well. I scraped down the bowl and then whipped on medium speed for 5 minutes. It came out delicious, as usual, and much less gritty than the first time I had made it. (Gritty to me is that feeling of powdered sugar scrunching ever so slightly between my teeth.)

So I sat down to eat a few spoonfuls icon_biggrin.gif, when whoa! I remembered that I FORGOT to add the Dream Whip! I considered adding it and rewhipping it, but I wasn't sure what that would do, so I said screw it. I ate a few MORE spoonfuls until I was good and sick, just the way I like it. icon_biggrin.gif Then I packed it away airtight.

Well, while I was clearing up the kitchen and loading the dishwasher with the dishes I'd just dirtied plus stuff that didn't fit in from the night before, I figured I might have made a "less than best" recipe that wouldn't crust. I started the dishwasher and gabbed on the phone for 10 minutes and then realized that I hadn't washed the kitchen aid paddle. When I went to take it off, I found that the icing on it had crusted BEAUTIFULLY!

Now I'm confused. I always thought it was the Dream Whip that made such a good crusting recipe. But now I'm thinking it's a delicate combination of sugar to fat to liquid in just the right amounts. Delicious, no matter how you look at it! icon_smile.gif But here's what I'm wondering...... Has anyone else ever made this WITHOUT the Dream Whip? If so, what did you think? If it came out great and worked just as well, that would be ONE LESS ingredient to buy!

Yep, it is a GREAT recipe. Thanks for sharing it with us, Indydebi. icon_smile.gif
post #21 of 171
From what I understand, the dream whip helps with the emulsification - when crisco went transfat free there was a lot of separation with the traditional crusting BC's but this one doesn't separate.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #22 of 171
Ah........thank you for that tip! And since I don't use Crisco but do use a store brand that still contains transfat, I guess from what you're saying I don't need the Dream Whip after all! Thanks!
post #23 of 171
No more dust storms!!?!?! icon_surprised.gificon_biggrin.gif
post #24 of 171
Nope! About half of the sugar had gotten "wet," and wrapping a towel around the kitchen aid took care of any tiny cloud that come up from the rest. The sugar was incorporated within a minute or less! One I'd mixed it up a bit, I let it sit to continue to get "wet," i.e., dissolve a bit. It worked GREAT! icon_smile.gif
post #25 of 171
By the way, I should mention that I made the spreadable one with the full amount of milk: 1/2 cup.
post #26 of 171
Quote:
Originally Posted by mellee

I've left it for longer than three days, and it was fine! If you're worried, use soy milk or rice milk or water mixed with coffee creamer, etc. There's no law that says you HAVE to use milk. Indydebi wouldn't mind! icon_smile.gif




I would like to try this using the creamer...how much would you use?
post #27 of 171
I love it!! It is the only buttercream recipe for me! I have used almost 2 years now and never had a problem. Oklahoma is a humid place to be...it is perfect everytime! Thanks Debi!!!
When going up the ladder of life, be nice to people on your way up. You never know, when you will see them on the way back down.

A Sweet Success
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When going up the ladder of life, be nice to people on your way up. You never know, when you will see them on the way back down.

A Sweet Success
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post #28 of 171
Quote:
Originally Posted by simpgra

Quote:
Originally Posted by mellee

I've left it for longer than three days, and it was fine! If you're worried, use soy milk or rice milk or water mixed with coffee creamer, etc. There's no law that says you HAVE to use milk. Indydebi wouldn't mind! icon_smile.gif




I would like to try this using the creamer...how much would you use?



Use whatever you need - 1/3 - 1/2 cup...or 1/4 creamer and 1/4 milk. Play with it and see what you like best.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #29 of 171
I thought crisco was transfat free?
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #30 of 171
Quote:
Originally Posted by aundrea

I thought crisco was transfat free?



It is now...didn't used to be.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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