Indydebi's Buttercream-A"testimonial"!!!
Decorating By poohsmomma Updated 30 Aug 2017 , 6:02pm by calicopurr
crisco is trans fat free but most store brands are not
I have never heard of dream whip before, where is it usually located in the store? baking isle?
Dream whip is made by Kraft, I believe, and is a powdered whipped topping. Check near the jello powders.
http://www.kraftcanada.com/en/Products/D-F/DreamWhip.aspx
check with the pudding mixes and jello mixes
I have never heard of dream whip before, where is it usually located in the store? baking isle?
Walmart, aisle 8, top shelf, above the marshmellows, next to the jello.
It's a powdered whipped topping mix .... add milk, beat the tar out of it and it results in whipped cream.
But when you use it in this icing, just pour the powder straight from the packet ... don't make it into whipped cream first.
I have never heard of dream whip before, where is it usually located in the store? baking isle?
Walmart, aisle 8, top shelf, above the marshmellows, next to the jello.
It's a powdered whipped topping mix .... add milk, beat the tar out of it and it results in whipped cream.
But when you use it in this icing, just pour the powder straight from the packet ... don't make it into whipped cream first.
thank you! 
I'm slowly learning....
I am so excited! I never knew I could get dream whip in my local stores but I finally found it so I am loooking forward to making this recipe this week!!!! I am used to making Sugarshacks recipe up to this point so I was wondering, can I double this recipe by just doubling each ingredient so my mixer will be more full? I have become accustomed to making a very big batch and doing it less often. Thanks in advance and I will let you know my results!!!!!!!
Thanks Debi!!! I am so excited I wish I could make some right now!! You are so sweet to share this with everyone and I am sure I will love it! I am moviing to Las Vegas later this year so having a buttercream I know can stand the heat would be fabulous!
I told her to try it out first 
what an interesting play on words! I love the taste of this recipe!!! But I do have a question...I used it about a month ago, and when I iced my cake I got these huge air pockets. I had a really hard time smoothing them out. Did I do something wrong? Any suggestions would be greatly appreciated. 
GenGen, I use the Walmart brand of vegetable shortening, and it DOES have transfat. They do sell one that is vegetable/meat shortening (they're side by side) and that one does NOT have it. If you happen to be there someday, maybe you could check it out. I hope you find the transfat one! 
My Indydebi frosting l made yesterday is divine. I'm almost GLAD now that I forgot the Dream Whip because I think I don't need it with the transfat shortening! I'll let you all know how it holds up.
I love the taste of this recipe!!! But I do have a question...I used it about a month ago, and when I iced my cake I got these huge air pockets. I had a really hard time smoothing them out.
Did I do something wrong? Any suggestions would be greatly appreciated.
Sounds like you didn't beat it enough. I absolutely PULVERIZE the crisco, milk, dream whip, vanilla and about a cup or two of sugar. Remove ANY trace of fat particles. As the fat travels thru the icing, it will leave "trails" or "tunnels". when you pulverize the fat into non-existent particles, it's much smoother.
There's no such thing as beating this too long. I'll turn on the mixer, then go outside for a smoke break or play on CC for awhile.
I smooth it with a bench scraper then melvira it. This cake (and all cakes) are done this way: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1316309
Does anyone know if the powered dream whip is available in australia? If not is there any other substitute?
Elise, I have been able to source it through USA Foods in Melbourne. They do mail order.
What do you use for Crisco, out of interest?
I have never tried this recipe, but I am excited to try it soon. My question is will fondant stick to this buttercream well? I have a cake that needs some fondant accents.
I love the taste of this recipe!!! But I do have a question...I used it about a month ago, and when I iced my cake I got these huge air pockets. I had a really hard time smoothing them out.
Did I do something wrong? Any suggestions would be greatly appreciated. Sounds like you didn't beat it enough. I absolutely PULVERIZE the crisco, milk, dream whip, vanilla and about a cup or two of sugar. Remove ANY trace of fat particles. As the fat travels thru the icing, it will leave "trails" or "tunnels". when you pulverize the fat into non-existent particles, it's much smoother.
There's no such thing as beating this too long. I'll turn on the mixer, then go outside for a smoke break or play on CC for awhile.
I smooth it with a bench scraper then melvira it. This cake (and all cakes) are done this way: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1316309
Indydebi, thanks for this most excellent advice. In fact, when I made it yesterday, I DID beat it quite a while at number 6 on my kitchen aid, and I found that with beating it a lot and "soaking" the sugar for a few minutes in the milk, my icing was much smoother than the last time. I'm wondering now if I should beat it for 10 minutes instead of 5. It might make it even creamier! Again, I FORGOT my Dream Whip, but so far the icing is still simply beautiful!
indydebi,
I've made my icing but I didn't beat it very long being afraid of air pockets......can I still beat it for a long time when I'm ready to use it or is it too late?
Thanks,
Nancy
I've never understood the fear of beating icing too long. The longer you beat it, the smoother it gets.
Think of it logically. If you have big "hunks" of fat in there, because you didnt' beat it enough, then is your icing going to be smooth or lumpy?
Pulverize it.
I love the taste of this recipe!!! But I do have a question...I used it about a month ago, and when I iced my cake I got these huge air pockets. I had a really hard time smoothing them out.
Did I do something wrong? Any suggestions would be greatly appreciated. Sounds like you didn't beat it enough. I absolutely PULVERIZE the crisco, milk, dream whip, vanilla and about a cup or two of sugar. Remove ANY trace of fat particles. As the fat travels thru the icing, it will leave "trails" or "tunnels". when you pulverize the fat into non-existent particles, it's much smoother.
There's no such thing as beating this too long. I'll turn on the mixer, then go outside for a smoke break or play on CC for awhile.
I smooth it with a bench scraper then melvira it. This cake (and all cakes) are done this way: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1316309
Hi Deb
I can't wait to try your BC. But where do I find "Melvira Method" on this board. I have done a serch and it doesn't come up. Thanks
Sophie: Home page .... scroll down thru the articles at the bottom of the page.
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
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