Thanks for the link Deb

Indydebi,

Thanks.....I will pulverize it......any particular speed on the KA or about how long?

Elise - let me know how you go with the Copha. It is MUCH harder than Crisco. Crisco is , at room temperature, like margarine is in the fridge (if that makes sense!) Copha is like a rock, LOL!

Something else you might like to try is "Buttercream Base" which is a white Criso-esque substance. It has some flavour added, so it tastes a bit more like your normal cake shop cream when you add in the sugar. Like Crisco, you add in your powdered sugar and beat for about 25 minutes, then add in your water, colour and additional flavour.

You can buy small quantities of this from cake decorating suppliers. OR if you want to go to town, you can buy the 15kg box bulk. Its called "So-Lite" and "So-Lite Tropical" (for wamer climates).

HTH

can anyone tell me how I can turn this recipe into a chocolate buttercream? thanks I need black icing and I read its better to start with a chocolate buttercream and then add in the black coloring but I don't want to use another buttercream recipe because I loooove this one

Indydebi. When mixing this, do you use the flat paddle or the whisk on the Kitchen Aid? Thanks.

I'd add some sifted cocoa powder (maybe 1/2 c to replace 1/2 c icing sugar).

I use the paddle.

I LOVE, LOVE, LOVE this recipe (can you tell!). It always mixes up perfectly (I have been known to let it mix for at least 10 minutes as I go about doing other cake related stuff; it just gets super smooth!). The taste is divine--so light and airy and not overly sweet. It crusts beautifully and does not have to be refrigerated--what more can you want . I have used Indydebi's recipe as a base for champagne frosting and chocolate frosting; sometimes I use 1/2 butter, 1/2 Crisco; use heavy cream in place of milk; use coffee creamer...I think you get the idea. Any flavor change I have made has come out perfectly!

Thank you Indydebi for your generosity in sharing this recipe with all of us--you are the best!

Sheryl

Okay I have a question: has anyone tried Indy's buttercream without the milk and using the liquid creamer instead (like Sugarshack does)? I mean taking the powdered nondairy creamer, reconstituting it and using that in place of the milk.

I have to post in this thread just so I don't lose it! I want to try this recipe and these tips all seem too good to lose. Can't wait to try it now.

Debi, you already know we all think your amazing

indyebi,Can you freeze this buttercream similiar to wilton buttercream?

thanks for the quick reply. what is it's shelf life? I make small cakes maybe 2 a month and the amount of icing is a lot. TIA

I freeze it and it's fine.

Hi Debi, sure your tired of answering this but,
i'm easily confused...do we want transfat free shortening or not, or it doesn't matter?
Thanks bunches...

Well I had to finally post something. Yesterday, I made the buttercream. While making it and looking at the texture, I was saying in my mind, "It looks like the buttercream I usually make". "I do not see what the fuss is all about." ......................Well when it came time to ice it, This buttercream went on really smooth. I almost felt like a pro when using it. It is great. Thank you Indydebi for sharing! Thank God for letting me get this recipe!

I printed this out to try...although I'm afraid I'm going to miss the "butter" in my regular icing (I use two...a "sweet" and a "whipped" which gets raves from customers either way)....anyone find they miss that? I want to try it though, if for nothing else but to use it for outdoor weddings/parties this summer. If its Indy's I know it will be good!

Kita, many people have said they've added a butter flavoring and liked it. I haven't tried that "yet", but plan to (as soon as I can remember to look for butter flavoring oil!)

I have been wanting to try this icing as well but I havent been able to find the Dream Whip powder, any help, any other places that I can find it?

I've no idea. It's the only icing I've ever used. No idea what the dream whip does .... all I know is I dont' dare leave it out!

do you know where can I buy it at? I went to the grocery store and couldnt find!

I just tried Debi's icing today for the first time. it was definitely different from IMBC but not as sweet as the other powder sugar based icings so its a keeper for hot days. I finally found the dream whip at walmart. it's in a box, like the size of a cake mix box, it's blue and white with red lettering. I used to get it in a single serve packet and couldn't find it for the longest time but I never knew to look for it in the box so its probably been right in front of my face the whole time.

thanks alot, I think I have to go and look for it at walmart. Cant wait to try it

Can you use the butter flavored Crisco?? Will that give it a more buttery flavor. I've never used it so I don't know how it tastes.

the crisco has to be all vegetable or butter flavor?

I'm so glad I found this recipe. I made two cakes this weekend and had a heck of a time with the icing holding up in the heat and humidity.

indydebi, can you address the question of transfat in the shortening? I've been using the Walmart brand with transfat. Can I keep the recipe the same using Walmart's brand, or should it be changed in any way?

Also, if anyone's used butter flavoring in the recipe, could you let us know how it came out. I've always been leary of leaving butter out of my buttercream.

Thanks!