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Indydeb's buttercream disaster - Page 4

post #46 of 68
I use hi ratio shortening instead of Crisco. I have never had a problem with it separating, but I did when i used Crisco. Hi ratio (Sweetex, Alpine, etc) makes your frosing creamier, less grainy, doesn't lose it's body after sitting a few days, less greasy etc. If you are using Crisco add Dream Whip, meringue powder and see if this helps. Just make sure to mix well so they dissolve.
post #47 of 68
Janesso Jo you are welcome. I hope they help! Let me know how they work for you!
post #48 of 68
Quote:
Originally Posted by cakeprof

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.



Unless you had your covered bowl of icing where it got direct heat and caused the shortening to melt I cannot imagine why this would have happened. Like maybe too close to your oven while you were baking.

It has not only passed the 90+ degrees with humidity for me but temperatures of over 100+ with humidity without melting or even sweating. I make 10 or more double batches of this icing every week and I have never had it to separate like you described icon_confused.gif Strange how something can work so well for so many and then others have such issues with it icon_surprised.gif If you do try again I do hope you have great results, as I and the many others that swear by this recipe.
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 #49 of 68
Not sure you can compare a bowl of soft icing with icing on a cake that has been exposed to the air and has had the opportunity to crust.

I sometimes get the separation.....not often but once in a blue moon. Just grab a spoon and stir/beat it. No biggie. this icing is also better when allowed to sit a day or so. I rarely make icing the same day I'm going to use it.
post #50 of 68
When I use Crisco I have this separating issue. I have students that have had the same problem with the separation. Does this happen when it has set at room temp for a day or two or more? It's just like Indydebi said you just rebeat it. It does rebeat better is you add the meringue powder, Dream Whip, or both. Wilton's recipe does the same thing if you use Crisco.
post #51 of 68
Quote:
Originally Posted by auntiecake

When I use Crisco I have this separating issue. I have students that have had the same problem with the separation. Does this happen when it has set at room temp for a day or two or more? It's just like Indydebi said you just rebeat it. It does rebeat better is you add the meringue powder, Dream Whip, or both. Wilton's recipe does the same thing if you use Crisco.



NO meringue powder needed for this recipe icon_eek.gif Like I said..I make 10 or more double batches of this icing EVERY week and I have NEVER had "separating issues" EVER. I also use Crisco. I have a bowl of this icing on my counter that I made last Saturday night and it looks just the same as it did when I made it...so NO..this DOESN'T "happen when it has set at room temperature for a day or two or more" ABSOLUTELY NOT. It does NOT "rebeat better" by adding meringue powder. Yes maybe by adding Dream Whip when you initially make the icing but for absolutely no reason should you need to add more for "rebeating". AND for NO reason should you EVER use meringue powder.,, I hate meringue powder icon_lol.gificon_lol.gif it leaves an artificial aftertaste that ruins a perfectly good icing...LOL....anyway..I would love to know why people have the issues with separation in this icing because in over a year of using this icing and making so much of it each week I have NEVER once had this problem. I would love to know why this happens. icon_confused.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 #52 of 68
You don't use enough meringue powder to leave an aftertaste. No seperation you are lucky I guess. Keep on doing what you do. That is great! I am guessing the mixer may make a difference and how long it is beaten also. I have been decorating for over 40 years and sometimes icing separates when is sits. Sorry I didn't mean to upset you. I was just going by my experience. Wilton, Indydebi's, both can do it under the right conditions. I have had students have the same problem! ????????????
post #53 of 68
Indydebi posted that she gets the separation .....not often but once in a blue moon. Sorry not sure how to post her quote the other way.

Indydebi do you think it is better because the ingredients (especially the Dream Whip) have a chance to dissolve more and blend together. Do you rebeat it after a day or two?
post #54 of 68
I don't make near as much as mamawrobin each week, but I make at least 6 batches, and I haven't had the grainy thing or the separation thing. I can also tell you that it absolutely holds up to the heat. It was 102 in the shade (before the heat index) yesterday and it did great! Only had the cake out for about 40 minutes from start to finish, but it held up perfectly!!! I beat my crisco for 15mins as mamawrobin suggests, then add the vanilla and dream whip and beat some more. That works for me. How about warming the milk product you use, and dissolving the dream whip in that.?
post #55 of 68
I have had the separation issue twice while the icing was on the cake. This happened in August after the cake was finished, decorated, and just sitting on my table waiting for delivery. A thin layer of a greasy substance formed around the base of the bottom tier. I tried the icing again this past March thinking the high Texas heat caused the problem, and again I had the same problem at the base of the cake. Haven't tried Indydebi's icing with hi-ratio yet, was trying to save a little money by using Crisco. I love the taste, just wish I could get reliable results.
post #56 of 68
Quote:
Originally Posted by auntiecake

Indydebi posted that she gets the separation .....not often but once in a blue moon. Sorry not sure how to post her quote the other way.

Indydebi do you think it is better because the ingredients (especially the Dream Whip) have a chance to dissolve more and blend together. Do you rebeat it after a day or two?



"Bluemoon" is about 4 or 5 times in over 25 years. But never once it's been on a cake.

No idea on the blending. I've been in a hurry, thrown everything in at once, beat it for about 5 minutes, and it turns out as well as any other "normal" batch I make. One of the great things about this recipe is that it's really hard to screw it up. It's super easy to work with.

Anytime I pull pre-made icing out to use, I always take a big spoon and whip it a few strokes, just to do a simple blending. It makes it a bit smoother .... it (ironically) whips the air OUT of it! thumbs_up.gif
post #57 of 68
I've just started using this recipe 2 weeks ago because of the heat(nc). The icing does great on the cake but a little grainy. but the previous recipe I was using was also a little grainy. Tried domino, aldi brand, dixie, and sams club 10x ps but the same result. I too just have a sunbeam mixer. I beat it for at least 15 min. Just cant get the grain out. But I think if it does have a couple days to sit out before eaton its not really grainy anymore. Had some leftover cupcakes that i put indydebis bc on and ate one a few days later and it was great. Better than the day I made it. BUT, I have noticed the leftover frosting i keep in plastic container on the countertop does get a little greasy, BUT I also use the butter flavored crisco which will sometimes have a tiny bit of it on top in the original container as well. I thought it was from the "butter flavor" in it. Mix it up and its good as new.
post #58 of 68
Quote:
Originally Posted by auntiecake

You don't use enough meringue powder to leave an aftertaste. No seperation you are lucky I guess. Keep on doing what you do. That is great! I am guessing the mixer may make a difference and how long it is beaten also. I have been decorating for over 40 years and sometimes icing separates when is sits. Sorry I didn't mean to upset you. I was just going by my experience. Wilton, Indydebi's, both can do it under the right conditions. I have had students have the same problem! ????????????



No icon_lol.gif You didn't upset me...LOL....it just drives me crazy when something like this happens and no one can explain why... icon_razz.gif chances are that this WILL happen to me at some point since I make so much of this icing and I would love to know why it happens so that when/if it ever does happen to me.......I always like to know "why" things happen icon_lol.gif since you all have had this problem I'd just bet that I have it happen sooner or later.....Maybe it has something to do with Crisco...being a 'bad batch' or something....LOL.....I just want to know WHY. icon_lol.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 #59 of 68
I just made some icing, not Indydebi's, that was grainy. I hate wasting things so I put it in a bowl and put it in the hot, hot garage over night. Still a little grainy but better. I then tried putting it in the Vita Mix. That did not work...too thick... so out of the Vita Mix and into the Cusinart food processor. I now have smooth icing. I haven't tried it on the cake yet but it is smooth! After that experiment I proceeded to make a double batch of Indydebi's icing. Smooth!!
post #60 of 68
I had a problem with it being grainy too, but I took the great advice I got here and made 3 PERFECT batches yesterday!
Dreamwhip is what makes it gainy, so after you've beaten the crisco for several minutes(it should be the consistancy of sour cream), add the dream whip, beat that for a minute or two, and then add warm milk. I guess it helps disolve the dream whip. Then you can add your vanilla and ps. It is so freakin' good icon_biggrin.gif


ETA: I don't think mamarobin or debi warm their milk, so the key may be just adding the dream whip at the right time, which, I guess is before you add any ps(the first time I added it last) I warmed the milk because I wasn't taking any chances and it came out great.
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