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Indydeb's buttercream disaster - Page 3

post #31 of 68
I took some of your advice mamawrobin and mixed just the crisco for about 15 mins before adding the Dreamwhip, vanilla, and half and half. Then I slowly added the powdered sugar, and after it was all in there I left the kitchen and let the mixer go for about another 20 mins.

I did exact measurements of the ingredients. Maybe it's my cheapo Hamilton Beach mixer?

Everyone at the party thought the cake tasted great, but to me it tasted just like a Walmart cake. It just didn't have that extra wow factor I was thinking of.
post #32 of 68
Quote:
Originally Posted by JanessaJo

I took some of your advice mamawrobin and mixed just the crisco for about 15 mins before adding the Dreamwhip, vanilla, and half and half. Then I slowly added the powdered sugar, and after it was all in there I left the kitchen and let the mixer go for about another 20 mins.

I did exact measurements of the ingredients. Maybe it's my cheapo Hamilton Beach mixer?

Everyone at the party thought the cake tasted great, but to me it tasted just like a Walmart cake. It just didn't have that extra wow factor I was thinking of.



And we're our own worst critics as well. If everyone else thought it "tasted great" it probably did. Did you Sift your powdered sugar? and did you warm the half and half before adding?? I doubt it is your "cheapo Hamilton Beach mixer" I have a Sunbeam...but at least it DOES do the work for me. I can't imagine having to make this stuff with a hand mixer icon_razz.gif Thought of one more thing WHAT KIND OF POWDERED SUGAR did you use??? I use ONLY Domino or C H powdered sugar. Some of the cheaper "off" brands have more cornstarch added than the "better" brands and also beet sugar instead of cane sugar. This WILL make a huge difference in the outcome of your icing. AND you did use Crisco and not another brand of shortening? I've made this recipe with other shortenings and Crisco does give the very best results...IMO...
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #33 of 68
yep used crisco, yep sifted powdered sugar. did not heat the half n half, forgot about that. first batch i used walmart brand powdered sugar, second batch used domino to see if it tasted any different, and it did not.

just got a call from a former coworker to do a mario and luigi cake for her twins bday party this weekend so I'll get another chance to try this recipe out!
post #34 of 68
Thread Starter 
I used The brand Dream Whip..
post #35 of 68
Thread Starter 
I was not getting alerts so I am sorry I did not respond back.

I made 2 batches the first indyDebs exactly as written.

Then after DH went out and bought more stuff I made the wilton all shortening recipe.

IndyDebs did not work for me and the Wiltons did.

Sorry for the confusion and my lack of response back to you all Thanks for the input and no more fridge for my buttercream!
post #36 of 68
icon_eek.gificon_surprised.gif That's my initial response to "Wilton's worked for me...Indydebi's didn't" icon_lol.gificon_lol.gif I've never had her icing to be "grainy" and I certainly prefer the taste over Wiltons but that is why there are many different recipes out there..Whatever works for you icon_biggrin.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #37 of 68
ok so i made this recipe again and had the same results, very grainy, tons of air bubbles. was not creamy or dreamy at all. still taste good though

i wonder what im doing wrong?!?!?
post #38 of 68
Quote:
Originally Posted by JanessaJo

ok so i made this recipe again and had the same results, very grainy, tons of air bubbles. was not creamy or dreamy at all. still taste good though

i wonder what im doing wrong?!?!?



I can't imagine. I've made literally 100's of batches of this icing and not once has it been 'grainy'. I don't get the air bubbles either.

WHAT brand are you using for each ingredient?
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #39 of 68
No help here, I'm afraid. I tried it for the 2nd time for my nieces cake - did the mixing 15-20 minutes prior to adding rest of of ingredients and left it mixing 25 minutes after. It was grainy at first - though after leaving it alone for several hours, it improved and had no grainy texture left. It did have lots of little air bubbles, though, and was nowhere near as creamy or smooth as my regular buttercream. Also, on the leftover pieces of cake and cupcakes, after a few days, it seemed like it started to separate - like a liquid grease was coming out of it.

I really want this to work because I'd love to have a non-melting buttercream and it smelled heavenly. It was a little too sweet for me, but I'm funny like that. Our family loved the taste. So if I could just get it air bubble free and a little more creamy, I'd be completely sold.
post #40 of 68
I'm using Crisco, Dream Whip, Land O Lakes half and half, and have used Great Value, Domino, and Dixie powdered sugar thinking it was the powdered sugar but got the same results every time.

I also got the separation of the frosting and the oily stuff cs_confections!

and this frosting was cracking very bad on this last cake I made, crusted a little too much
post #41 of 68
I'm stumped icon_lol.gif All I can say is what works for some just doesn't work for others. I've never had a problem with mine being grainy, separating or bubbles. I'm in the majority of the lucky ones I suppose. I certainly am glad that it works so well for me because with the humidity and heat here where I live I'd be up a creek without it..LOL
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #42 of 68
yeah the humidity here in nc is horrible so maybe I should keep trying and hopefully it works out for me one day
post #43 of 68
I think the graininess comes from the Dream if it isn't dissolved. Try beating it w/you milk product. The air bubbles can be minimized by making a big enough batch to cover your beater so the air doesnt whip into it as much (per sugar shacks recipe). Not sure, but these hints may help Good Luck!
post #44 of 68
thanks for the tips! i think i need a better mixer before i make a double batch cause i tried that this last time and my mixer was getting really hot and smelling like it was burning and i had to keep turning it off and letting it cool down
post #45 of 68
Well I have to say I had disappointing results as well. Made up a batch and liked the flavor. Read the comments about it being able to sit out and withstand the weather. So left it on the counter in a sealed container out of the sun (did not need it for a few days). It never got above 80 as I have AC (but kitchen does get warm when baking but would only be around 80 for at most an hour or two) but checked it next day and saw some "liquid" sitting on the top, not sure what separated out, but was greasy when I touched it. It was not much but was there. That was two days ago.

Moved it to the basement where it was cooler and when I checked it today more liquid was sitting on the top. I am not sure what happened, as I believe Indydebi's directions say there is no wrong way to mix it, this seems to imply how the ingredients are mixed should not impact the outcome of icing. If it is separating even at 80 degrees I do not see how it is supposed to handle 90+ with high humidity. This is not to say these claims are wrong, but that it seems that something it not coming out right in the mix. (Used Crisco, half and half, Dominos, Dream Whip, and clear vanilla). Clearly something went wrong, it is just the recipe makes it seem like this should come together easily. Will give it another try and hope for better results.
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