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Indydebi's buttercream - Page 5

post #61 of 69
11/5/10 at 2:22pm
Earlier this this post someone asked about stability <no refrigeration> of Indydebi's BC> What about the Cream Cheese version?
I have cake for tomorrow that id REALLY like to be able to pipe the details tonight....Is it safe enough to leave out over night for a party tomorrow afternoon?

Thanks all!
Erica C.

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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #62 of 69
11/20/11 at 6:50pm
Has anyone covered cream cheese frosting with modeling choc? I see someone has used fondant but I am trying modeling choc for the first time because others have said there is more flexibility without cracking like fondant. Am trying to make a Marilyn Monroe cake.
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post #63 of 69
4/14/13 at 10:22am
I know I'm late to the party on this discussion but I have a few question about this buttercream that I'm hoping someone can answer:
• Do you whip the Crisco first, before adding other ingredients?
• Do you use the paddle or whisk attachment?
• How does this butter ream work under fondant?

Thanks!!
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post #64 of 69
4/15/13 at 5:02pm
Yes.
Paddle.
Works great.

The Dude abides.

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The Dude abides.

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post #65 of 69
4/16/13 at 12:15am
Quote:
Originally Posted by AnnieCahill View Post

Yes.
Paddle.
Works great.

Thank you icon_smile.gif
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post #66 of 69
4/27/13 at 7:26pm

Hello, where can i get the recipe for your buttercream icing?

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post #67 of 69
4/27/13 at 8:07pm
cakecentral.com/a/indydebis-crisco-based-buttercream-icing

There are 3 different recipes for indydebis buttercream go to the top of the page and in the search bar type in indydebis buttercream recipe
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post #68 of 69
4/30/13 at 3:30pm
This thread has been amazing! I have read all of the posts and I just have one question. As for the refrigeration, I saw someone mention that it "behaves" better at room temp. Does that mean it shouldn't be refrigerated? What exactly does behave mean? I know I may be in the minority on this but I prefer my buttercream cold. I like a lot of foods cold though! I'm strange I know! icon_smile.gif
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post #69 of 69
5/1/13 at 4:01am

Most people can't get it to crust if it's cold.  I tried this recipe a long time ago and personally I didn't care for it.  For me it was too sweet and had very little flavor due to no butter.  I stay away from "butter flavoring."  I need real butter in my buttercream!  I will say that if you live in a really hot climate it performs well, due to the lack of butter.

The Dude abides.

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The Dude abides.

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