Cake Central › Cake Forums › Cake Talk › Recipes › indydebi buttercream
New Posts  All Forums:Forum Nav:

indydebi buttercream

post #1 of 34
Thread Starter 
i have made indydebi buttercream and it was great, but i made it and used it the same day how long in advance can i make it. and can it t be stored in any boul,and if i have to color some can i do that in advance also. sorry for all the questions TIA
post #2 of 34
Yes, yes, yes and , uh, yes. Yes, you can make it in advance...I made a batch on the 3rd and used the rest of that batch today and it was still just as yummy. You don't have to refridgerate but I do...in tupperware. Yes, you can color it and store it as well. Hope I answered everything!

Cat
post #3 of 34
Thread Starter 
indeed u did thanks Cat thumbs_up.gif
post #4 of 34
Hello, I have been meaning to try this buttercream too but haven't had the chance yet. As well as the ingredients stated, could I also add in melted chocolate to make it more chocolatey
post #5 of 34
Yup...did that this weekend. Use Bakers UNsweetend chocolate and it's 8oz per batch of Indy's BC. Make sure to stir it into room temp BC or the chocolate will seize. It was YUMMY! BTW...I didn't want a whole batch of chocolate, just enough to fill one tier, so I started out with about 2 cups of BC and added in an oz at a time till I got it as chocolaty as I wanted it. It was perfect!

Cat
post #6 of 34
Like Cat said it will keep just fine at room temperature. I make several batches of this icing every week and it will keep fine at room temperature for up to two weeks. I never refrigerate my icing or my cakes.

I also use it to make my chocolate buttercream just like Cat said. Using UNsweetened chocolate squares. You also have to add extra milk (I use half and half) when adding the chocolate because it thickens the buttercream. I add only a teaspoon at a time so that I'm careful not to add too much liquid. This makes the absolute BEST chocolate buttercream that I've ever had thumbs_up.gif
Not only does it taste wonderful but it still crust and smooths the same as the "original" icing, which is a huge plus for me. I love this recipe.
everyday is a good day, some are just better than others.
Reply
everyday is a good day, some are just better than others.
Reply
post #7 of 34
This is probably a stupid question but I need to ask. The receipe requires powdered dream whip. I have bought the british version in the UK. Do I just empty the contents from the sachet into the rest of the ingredients or do I actually MAKE the whip beforehand and spoon the correct amount of the whip into the ingredients?
post #8 of 34
Thread Starter 
just add, don`t make it, i made 3 paches the other day, and i was up last night till 12 30 fininsing up thomas the train cake for my grandson {6 colors} got to say this is my first cake and i am very happy how it turned out here it is 6 am and im making cream puffs allso for the party i don`t no how im going to move this cake (other then very carefully) but i hope to get a pic and post it later
post #9 of 34
Thread Starter 
also misscakecrazy, i think it called for 3 Tablespoons
post #10 of 34
Thread Starter 
mommywrobin, i took ur advice and i walked away and i beat the hell out of the shorting and....niccccccceee thanks thumbs_up.gif
post #11 of 34
Thread Starter 
sorry..........misspelled ur name icon_redface.gif
post #12 of 34
Quote:
Originally Posted by mommynana

sorry..........misspelled ur name icon_redface.gif



That's okay icon_wink.gif It is good isn't it? I love working with it thumbs_up.gif
everyday is a good day, some are just better than others.
Reply
everyday is a good day, some are just better than others.
Reply
post #13 of 34
I have made indydebi's buttercream, but mine was a little too crusty, do I add more shortening or more milk?

I prefer my recipe better, but my family preferred indydebi, so I guess we have a new buttercream icing.....lol
"The best recipes contain the same ingredients;
blood, sweat and tears"!
Reply
"The best recipes contain the same ingredients;
blood, sweat and tears"!
Reply
post #14 of 34
Quote:
Originally Posted by klangl

I have made indydebi's buttercream, but mine was a little too crusty, do I add more shortening or more milk?

I prefer my recipe better, but my family preferred indydebi, so I guess we have a new buttercream icing.....lol



I'd say shortening. Some buttercreams are 1:1 sugar to fat ratio. Her recipe is more like 2:1. I'm not sure about adding more milk. icon_confused.gif I like the fact that it crust so fast.
everyday is a good day, some are just better than others.
Reply
everyday is a good day, some are just better than others.
Reply
post #15 of 34
I'm gonna have to try the chocolate version. I know the regular version is great, but the chocolate sounds amazing!
April
Reply
April
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › indydebi buttercream