Cake Central › Cake Forums › Cake Talk › Cake Decorating › Indydebi's Buttercream-a"testimonial"!!!
New Posts  All Forums:Forum Nav:

Indydebi's Buttercream-a"testimonial"!!! - Page 12

post #166 of 171
I use crisco shortening and McCormick favoring. does the butter flavor help? I think it might be the crisco because it smells metallic to me. Is that how it usually smells?
post #167 of 171
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by mbark

which one is more affordable? I think they both use the same ingredients (roughly) except for the addition of dream whip in Indydebi's?


Indydebi's is more affordable. High Ratio shortening is going up in price and shipping (if applicable) is an extra expense. I get the generic Dream Whip and often I find it on sale.



Oh I see. I guess I'm lucky my local cake store carries high-ratio shortening for $2.49. Last time I checked Crisco was way more expensive than that.
post #168 of 171

Indydebi - I know  this is an older thread, but I just had a question.  The last time I made this recipe, I had grittyness and tiny air bubbles.  I use C&H powdered sugar (didn't sift it though) and a store brand shortening (which has a little trans fat)  Can you give me any suggestions of what I might be doing wrong?

 

Thanks so much for your help.  :)

 

p.s.  I also got a little separation when I colored it with Americolor gels.  HELP!!
 

post #169 of 171

I am a total Swiss Merengue Buttercream user but due to this hot/humid Texas weather I was looking for a firm-not overly sweet buttercream and this one took the cake (no pun intended). Lol. I tried this buttercream today, and it is wonderful. I love my buttercreams to taste like vanilla, since it is called "vanilla" buttercream...lol. I added 1T clear vanilla extract(instead of 3t) + 1t butter extract. I also added 1/2 t popcorn salt and incorp into the crisco until light and fluffy. This cuts the sweetness tremendously. Overall, I love it. Next time I will use less milk for a more firm buttercream. Oh, yes, I also read that some people get a gritty buttercream...to solve this I warmed up the milk for about a min and a half and dissolved the dream whip powder for a few mins. Hope this helps. 

post #170 of 171
Quote:
Originally Posted by Mickeebabe View Post
 

Indydebi - I know  this is an older thread, but I just had a question.  The last time I made this recipe, I had grittyness and tiny air bubbles.  I use C&H powdered sugar (didn't sift it though) and a store brand shortening (which has a little trans fat)  Can you give me any suggestions of what I might be doing wrong?

 

Thanks so much for your help.  :)

 

p.s.  I also got a little separation when I colored it with Americolor gels.  HELP!!
 

Just saw this post.  I think you answered your own questions on some of it.  I always sift the sugar and I never use anything but Crisco.  I believe some have used other brands but I learned my brands-ARE-different lesson back in the 1980 and have never used anything else ever since.

 

I've not had any color separation issues and I use whatever colors I have on hand (and I know I've used the gels now and then).  Will try to search some threads to find those discussions.....

post #171 of 171
This might had been answered but I'll ask again.. How long can I store this buttercream? I have to make a cake on July 19 and I was thinking of doing in advance as I have something else to do at that day.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Indydebi's Buttercream-a"testimonial"!!!