Help me understand what happened. I made her recipe as written, I did double it in my kitchen aid. I crumb coated and it wasnt dry after 30 minutes so I put them in the fridge for about 5 min, took it out waited 5 min and frosted and stacked. I almost immediatley got bubbles and where it didnt bubble is started melting off the cake. It was a terrible mess!
So at 1 am, I unstacked my cakes, and had hubby run to the store and made all shortening based buttercream and re-iced. This morning they are fine.
I do live in Fl but the humidity is ok today, I used this recipe last week when it had rained for 4 days straight and the humidity was 100% so I do not think it was that. Did the fridge have anything to do with it?
Thanks, it was my first ever all nighter on a cake... ok not all night but 4 am!
Help me understand what happened. I made her recipe as written, I did double it in my kitchen aid. I crumb coated and it wasnt dry after 30 minutes so I put them in the fridge for about 5 min, took it out waited 5 min and frosted and stacked. I almost immediatley got bubbles and where it didnt bubble is started melting off the cake. It was a terrible mess!
So at 1 am, I unstacked my cakes, and had hubby run to the store and made all shortening based buttercream and re-iced. This morning they are fine. I'm confused...Indydebi's IS and all shortening based buttercream?? What recipe did you use?
I do live in Fl but the humidity is ok today, I used this recipe last week when it had rained for 4 days straight and the humidity was 100% so I do not think it was that. Did the fridge have anything to do with it?
I have posted SEVERAL times that this icing DOES NOT like the fridge. I've only had issues with a cake the ONE time that I put one in the fridge. Yep..bet that was your problem...Also, was your cake frozen, partially frozen or cold when you crumbcoated?
Thanks, it was my first ever all nighter on a cake... ok not all night but 4 am!
This is the most "humidity friendly" icing that I've ever used and it is VERY hot and humid where I live. But this icing doesn't like the fridge especially if you live where it's hot and humidity is an issue. 
Also if you crumbcoat or ice a frozen, partially frozen or cold cake it will take forever to crust. It takes the cake forever to reach room temperature if you ice it frozen or very cold.
I did the all shortening recipe without the dreamwhip basically the wilton without merg. The cakes were defrosted I had taken them out at about one and started working on the at 6 so that wasn't the issue. Probably putting them in the fridge! Thanks lesson learned!
I'm pretty sure the dream whip helps with the crusting... I never leave it out of her recipe!
i never use meringue powder in my american icing. i use butter , shortening(yes, crisco) little salt, 10x powder sugar, and whipping cream. it crust great. it smooths great with the viva paper towel. i,m smoothing it within 5 min. of icing it. i have to have a little butter in my recipe. don,t use dream whip or anything like that. have tried indydebi's recipe. beat the devil out of it. still grainy. we all like different taste in our b/c. that is fine. so we have to use what is good for us and our clients. too many recipes on this site. shows we all like different icings. i love sharon zambito's recipe. it is good for hot , humid weather. so many others are on this site.
I live in North Carolina (can you say humidity???) and indydebi's is the only frosting I use!! I NEVER refrigerate it, and I've never had a problem with it.....
I also live in AR and always put my cakes in the fridge, and have never had a problem with Indydebi's recipe, had to have been the Dreamwhip?
I'm not so lucky...even Indydebi has said that she had trouble with the "two" that she refrigerated. 
I can't get it to crust for crap when I put it in the fridge. It took literally 5 or 6 hours for a cake to crust once that I iced cold then put back into the fridge. The icing felt firm when I took it from the fridge. Of course it was firm...because the shortening had solidified...I of course mistook that for "crusting". Once it had been out of the fridge for a few minutes the icing felt "wet" and STAYED that way for what seemed like forever. LOL Then when I went to put the final coat of icing on the crumbcoat tried to come off with the icing that I was trying to put ON the cake...huge mess...I will NEVER refrigerate another cake.
I'm in Fl too and I only use her recipe. I also ALWAYS put my cakes in the fridge with no problems!
Really? Edna also lives in Florida and says that she doesn't refrigerate her cakes because of the humidity issues. Strange how some can get by doing this and some can't. I remember her posting that she never refrigerates her cakes once they've been filled in a thread where we were discussing the issues with humidity.
I did the all shortening recipe without the dreamwhip basically the wilton without merg. The cakes were defrosted I had taken them out at about one and started working on the at 6 so that wasn't the issue. Probably putting them in the fridge! Thanks lesson learned!
One more question...did you use Dream Whip or another brand of powdered whipped topping?
I also live in AR and always put my cakes in the fridge, and have never had a problem with Indydebi's recipe, had to have been the Dreamwhip?
I'm not so lucky...even Indydebi has said that she had trouble with the "two" that she refrigerated.
I can't get it to crust for crap when I put it in the fridge. It took literally 5 or 6 hours for a cake to crust once that I iced cold then put back into the fridge. The icing felt firm when I took it from the fridge. Of course it was firm...because the shortening had solidified...I of course mistook that for "crusting". Once it had been out of the fridge for a few minutes the icing felt "wet" and STAYED that way for what seemed like forever. LOL Then when I went to put the final coat of icing on the crumbcoat tried to come off with the icing that I was trying to put ON the cake...huge mess...I will NEVER refrigerate another cake.
You know, I have never not refrigerating - I think I will do an experiment and try it next week, and see what the buttercream does. Maybe I will be converted!!!
I don't refrigerate my cakes normally, unless it is because of the filling. What do you do if the filling is bavarian cream or something similiar if you don't ever refrigerate them? I think my brain is frozen. I am in NE and who knows what the weather will be like from week to week.
I did the all shortening recipe without the dreamwhip basically the wilton without merg. The cakes were defrosted I had taken them out at about one and started working on the at 6 so that wasn't the issue. Probably putting them in the fridge! Thanks lesson learned!
Then you did not use Indydeb's recipe. Period. And that is why you did not get the results other get.
I always refrigerate my cakes before I put the fondant on. Indydebi's buttercream crusts fine in a home fridge...takes about ten minutes. I think when people talk about humidity issues in the fridge, they're usually talking about a commercial cooler, which doesn't work the same way as a home fridge.
I did the all shortening recipe without the dreamwhip basically the wilton without merg. The cakes were defrosted I had taken them out at about one and started working on the at 6 so that wasn't the issue. Probably putting them in the fridge! Thanks lesson learned!
Then you did not use Indydeb's recipe. Period. And that is why you did not get the results other get.
Nicely Said.
So glad someone told her what she wasn't realizing.
I did the all shortening recipe without the dreamwhip basically the wilton without merg.
I don't know how I missed this when I posted yesterday.....but I agree with Linda..if you didn't use Dream Whip you DID NOT make Indydebi's buttercream. All you made was a shortening based buttercream. The Dream Whip IS what makes Indydebi's buttercream what it is. You can't expect to leave out the most important ingredient and expect a recipe to work like it's suppose to. Anyway..not following the recipe IS the problem.
The cakes were defrosted I had taken them out at about one and started working on the at 6 so that wasn't the issue. Probably putting them in the fridge! Thanks lesson learned!
Then you did not use Indydeb's recipe. Period. And that is why you did not get the results other get.
Linda...you're absolutely right Can't believe I missed that when I read this yesterday...duh 
I said something about her leaving the dreamwhip out in the beginning of this thread and OP said she didn't leave it out in response to me... but the first post sounds like she did?
I said something about her leaving the dreamwhip out in the beginning of this thread and OP said she didn't leave it out in response to me... but the first post sounds like she did?
Jae..you're absolutely right. I had to go back and read the post again after reading Linda's post. Of course I'd have said YOU LEFT OUT THE WHAT????? and expected it to be ok???
Everyone knows that I'm a huge fan of Indydebi's buttercream and I always "jump in" to try and help when I see a thread on the subject.
I see now why I assumed that the op followed the recipe. Because you did ask her if she added Dream Whip. Then again she says that she didn't My money is on that she didn't since she had the problems that she had. I use this recipe and I know what it's capable of. 
I said something about her leaving the dreamwhip out in the beginning of this thread and OP said she didn't leave it out in response to me... but the first post sounds like she did?
Jae..you're absolutely right. I had to go back and read the post again after reading Linda's post. Of course I'd have said YOU LEFT OUT THE WHAT????? and expected it to be ok???
Everyone knows that I'm a huge fan of Indydebi's buttercream and I always "jump in" to try and help when I see a thread on the subject.
I see now why I assumed that the op followed the recipe. Because you did ask her if she added Dream Whip. Then again she says that she didn't
My money is on that she didn't since she had the problems that she had. I use this recipe and I know what it's capable of.
Eh? Rather than assuming she did not add it, how about looking at the original post. The first line clearly says I "made her recipe as written" and X occurred. Thus the problems she sites with her frosted rounds in the same paragraph clearly refers to the batch of Indydebi's buttercream.
She then mentions after dealing with this situation she made a SECOND batch and then decided to make Wilton's recipe minus the meringue powder. No where does she say at this point she had additional problems with her cakes.
A subsequent post clearly states that she made two batches and used Dream Whip in the first and not the second--which is completely consistent with the original post.
The post from Mindy that Linda quotes and then says well you did not follow Indydeb's recipe--which seems where this Mindy did not follow the recipe starts--is a misreading of Mindy's response to Mamarobin's original reply which asks of which recipe did you use regarding the SECOND batch of buttercream Mindy made. Why is this important? because Mindy's problems occurred with the FIRST batch not the SECOND so claiming she did not see results because she did not follow the recipe is irrelevant as that is not the batch that produced the problems Mindy was inquiring about.
Now why am I spending time clarifying this? Because I am interested in hearing from people who have experience with the recipe diagnose the conditions which may have produced the problems Mindy cites with her batch of Indydeb's buttercream. So rather than accusing her of not following the recipe how about diagnosing what might have caused her batch of Indydebi's buttercream (which she made as written) to bubble and melt off the cake?
Vkandis, in Mamawrobin's defense I made my post thinking she left the dreamwhip out as well so I can see where they thought she was saying she did.
OP- Karen is right, if you used butter in the recipe it could have caused this.
Vkandis, in Mamawrobin's defense I made my post thinking she left the dreamwhip out as well so I can see where they thought she was saying she did.
OP- Karen is right, if you used butter in the recipe it could have caused this.
Yes and I did it also!!! 
I make it with half butter, half shortening during the cooler months of the year, and it works fine.
If I'm right, in the original post she said that she had doubled the recipe...maybe something didn't get doubled and that's why it wasn't working right.
[quote="Vkandis"][quote="mamawrobin"]
She then mentions after dealing with this situation she made a SECOND batch and then decided to make Wilton's recipe minus the meringue powder. No where does she say at this point she had additional problems with her cakes. BUT she did say that THIS TIME she used an "ALL SHORTENING" buttercream indicating that she DIDN'T use all shortening
the first time. Which would mean that she DID NOT follow the recipe AS WRITTEN. Same principal....different ingredients.
I agree with you and that is the way I responded to the op initially.
A subsequent post clearly states that she made two batches and used Dream Whip in the first and not the second--which is completely consistent with the original post.
The post from Mindy that Linda quotes and then says well you did not follow Indydeb's recipe--which seems where this Mindy did not follow the recipe starts--is a misreading of Mindy's response to Mamarobin's original reply which asks of which recipe did you use regarding the SECOND batch of buttercream Mindy made. Why is this important? because Mindy's problems occurred with the FIRST batch not the SECOND so claiming she did not see results because she did not follow the recipe is irrelevant as that is not the batch that produced the problems Mindy was inquiring about.
Now why am I spending time clarifying this? Because I am interested in hearing from people who have experience with the recipe diagnose the conditions which may have produced the problems Mindy cites with her batch of Indydeb's buttercream. So rather than accusing her of not following the recipe how about diagnosing what might have caused her batch of Indydebi's buttercream (which she made as written) to bubble and melt off the cake?
/
If you're interested in "hearing from people who have experience with the recipe diagnose the conditions which may have produced the problems....." I have made this recipe hundreds of times...last week alone I made 12 double batches. Anyway..the op clearly states in her post that she made the second batch using "all shortening THIS time."
Which DOES indicate that she DID NOT "follow the recipe as written" the first time. So...as I thought in my original "diagnoses" that the use of butter was probably the culprit. Butter has a lower melting point than shortening and would make perfect sense that it "bubbled and melted off the cake"... THIS is what I thought if you go back and read my original responses to her. The op never answered when I ask about the "all shortening" post that she made. I'd just bet money that this is the problem.
I agree with Texas...if the op made a "double batch" there could have been a mistake by the op. Too little of an ingredient or too much of one.
Clearly...something went wrong with the first batch, but with a "tried and true" recipe it's usually "user error" and NOT the recipe
Instead of starting a new post about this same recipe, I'm gonna ask my question here.
I made this recipe this weekend and the texture was very grainy and had tons of air bubbles. Luckily I was doing a desert scene so the grainy texture worked in my favor.
and although it tasted good, it didn't taste any different that frosting on cakes from Walmart or Food Lion.
so I'm wondering what my "user error" might have been?
JanessaJo, I wonder if maybe you didn't mix it long enough. The longer you mix it, the smoother it gets.
Instead of starting a new post about this same recipe, I'm gonna ask my question here.
I made this recipe this weekend and the texture was very grainy and had tons of air bubbles. Luckily I was doing a desert scene so the grainy texture worked in my favor.
and although it tasted good, it didn't taste any different that frosting on cakes from Walmart or Food Lion.
so I'm wondering what my "user error" might have been?
How did YOU execute the recipe? Without knowing HOW you made the icing I wouldn't know what you "user error might have been" OR if there was "user error"
Mine is NEVER grainy and I don't get air bubbles. AND it definetely taste better than any icing from Wal-Mart or Food Lion.
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