Looks thick to me, but it's hard to tell from a picture. It's going to be a bit of a personal preference thing too. What's your goal with this? Piping or spreading? If you're spreading, I'd think it needs to be thinner, piping it might be just fine.

K. That is what I was thinking. I used a tad more milk and I think I will be perfect for a damn. Then I will add a little more if needed for spreading.

I tasted it, and WOW...a buttercream I actually like. I have tried several different recipes and have never liked them, so this one is a keeper!!! I should have known, Indydebi is the Buttercream Goddess after all!!!!

I agree looks a little thick to me as well. I always add the least amount of milk that the recipe calls for then add a little at a time after that until I "get it right" It does taste really good doesn't it?? I love the taste of this icing and it is a dream to work with.

I need serious HELP!! I am making a switch in recipes because I'm in TX and the humidity along w/ no trans-fat shortening is killing me. I made some of Indydebi's icing and while the taste is ok to me, I cannot get it to smooth perfectly like my old buttercream used to. (Please don't go by any of my photos; I don't have any recent ones up.) What am I doing wrong? I've followed all the tips I've seen on this thread, as well as another about the IBC (Indydebi BC) but I just can't work with it. Maybe I'm leaving it too thick, as well? I added the 1/2 cup of whole milk; do I need more? Can someone post a pic of a cake they've used this icing on, where the cake is perfectly smooth? I know I probably sound nuts, but I'm on the edge! HELP!!! Anyone Please?

Two questions? #1 Just made the buttercream, beat the crisco 15 minutes and then added 1 cup milk and the rest of the ingredients and beat an additional 20 minutes and it tastes gritty! I did sift the powdered sugar. Any thoughts? #2 Can I store this icing in the freezer? Thanks for any help in advance.

What brand of powdered sugar did you use? I use either Domino or CH for the best results...some of the cheaper brands are beet sugar rather than cane sugar and also may have more cornstarch added. The brand can cause your icing to be "gritty". I do warm my milk (I use half and half instead) before adding. You may try that as well.

You can store in the freezer but this icing will hold fine for at least two weeks in an airtight container at room temperature. Even with the milk..it's safe to store in on the counter, no need to refrigerate.

I usually use Domino but this time used an off brand of powdered sugar. Will try again with the Domino. Thanks for the info!!!

I just checked the bag. It's called Bakers and Chefs ultra fine PS from Sam's Club. Ingredients: Aha!!! Sugar and cornstarch!!!!

I know that I have used the PS from Sam's before with my other icing recipes and have never had a problem with the icing tasting gritty. I will try this recipe again because so many people here on CC love it. I'm not one to give up.

[quote="mamawrobin"][quote="tanu"]Hey! does this recipe work well with any flavoring? I mean can u add a certain amount of something like caramel or fruit flavorings and it will still hold up and crust well? Im a newbie and want to try a good basic bc recipe which is easy to tweak (flavorwise). And do u use this recipe for both filling as well as piping decorations?

Thanks!!!
I've added raspberry puree....but you'll need to adjust the amount of milk when you do this so that you don't add too much liquid. If you don't you'll not get the same crusting . If I add 1/4 cup of the puree I cut the amount of milk by 1/4 cup...etc. I would think that adding caramel would be about the same as adding chocolate...but since I've never done that I'm not really sure. I haven't done alot of "tweaking" to this recipe because it is just THAT GOOD left as it is.


Thanks!! ill try to adjust the liquid.....will try it very soon!!! if i can do it then i guess it will really prove to be fool proof! lol

I always disolve the Dreamwhip in the milk first...haven't ever made it without doing that, don't know if that might affect the texture or not...but good luck and I hope it works out for you. It really is a fantastic recipe!

lynda-bob- go look at mamawrobin's cakes, she uses indy's icing and all of hers are fabulously smooth!

dcary- the only time indy's icing went wrong for me was off brand PS and when I tried to refrigerate between crumb coat and icing! Just my two cents!

That's funny, I was just thinking that I wonder how long I had that Dream Whip in the cupboard and checked the box but it expires in Oct,2010. I had just gone through my boxes of cake mixes after I read that there was an expiration date on those. Never really thought about it before then.

I use non-dairy powdered creamer mixed with hot water (per instructions on the container) in place of milk. I got this idea from Sharon Zambito. Works like a charm for me

Success!! I made 3 batches total. First batch, disgusting, used off brand PS, it was gritty. Batch #2 Used Domino PS, Half and Half, and 1/4 tsp salt along with the Dream Whip and flavorings ....very good! Batch #3 Used Domino PS, the creamora mixture,dissolved the dream whip in the liquid, flavoring and added 1/4 tsp Popcorn salt (this is a finer salt).....Super Yummy!!! Thank you all for your help. Still want to try the Sam's PS one more time but definetly have lots of Icing now! Better bake a cake! LOL!

I am so glad to decided to ask my question.. I have wanted to know for MONTHS a good receipe that didnt need to go in the fridge. I posted this question and had TONS of great feedback in a couple of hours. I really want to thank to "pros" who take the time to teach and mentor us newbies through this site. No course could ever teach me as much asI have learned just browsing this site!

I found the dream whip powder tonight and look forward to testing and not refridgerating tomorrow. Will let you know how I make out.

I've been gone from home for a few hours, but here is a link with photos of me making my icing, including the Finger-Poke test to determine if it's too wet or too dry.

http://cakecentral.com/cake-decorating-ftopict-650745-finger.html

So, looked at the thread, good info. But, do you beat the crisco for 15 minutes or the icing itself for 15 minutes?

Cool! Thank you!

HOLY COW! I'm in love w/ Mamawrobin and Indydebi! I finally got it to work! I added a teeny bit more warm milk than the half cup. It was smooth and came out almost perfect w/o a crumbcoat even! Thank you Thank you Thank you, Ladies!

p.s. I'm going to try a batch each w/ the cremora and the half-n-half!