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indydebi buttercream - Page 2

post #16 of 34
mamawrobin: do you refrigerate the cream cheese version that you use? I'm going to make some tonight, but wasn't sure if it needed refrigeration due to the cream cheese.
post #17 of 34
I want to try this rec. but i cant find "dream whip" I looked at wally world, and united...gonna go on an intense search for it.
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post #18 of 34
Quote:
Originally Posted by mamawrobin

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.



Thanks, I will try that, I wasn't used to the quick crusting effect, I used it on cupcakes and it was too crusty the icing was crumbling, but like I said my family loved the taste, just something different for a change, they are so sick of cakes... I did go to Kroger and buy several boxes of the Whipped topping, so I can try it again too get it right!!!
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"The best recipes contain the same ingredients;
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post #19 of 34
Quote:
Originally Posted by petitcakes

mamawrobin: do you refrigerate the cream cheese version that you use? I'm going to make some tonight, but wasn't sure if it needed refrigeration due to the cream cheese.



No I don't. This icing has enough sugar in it that the milk and cream cheese are safe w/o refrigeration. I don't know the scientific explanation but the sugar preserves the milk/cream cheese somehow... icon_lol.gifthumbs_up.gif

Some cream cheese icings do require refrigeration but this one doesn't. I think leily also has a cream cheese icing that doesn't require refrigeration and her recipe also crust. Haven't tried it yet but it sounds good. Her recipe has more cream cheese in it than this one does. I've thought about adding more cream cheese (and reducing the Crisco a little more) to my Indydebi 'variation' but I really don't care for cream cheese and I like it just the way it is.
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post #20 of 34
Thank you so much for the help. I've followed your instructions to a "T" and IndyDebbie's buttercream always comes out amazing. I'm so excited to try your cream cheese version icon_biggrin.gif .
post #21 of 34
Quote:
Originally Posted by petitcakes

Thank you so much for the help. I've followed your instructions to a "T" and IndyDebbie's buttercream always comes out amazing. I'm so excited to try your cream cheese version icon_biggrin.gif .



If you find that it doesn't have enough cream cheese to your liking..you can always add more cream cheese and reduce the amount of Crisco to make up the difference. Like I said this is perfect for me because I don't like an overpowering cream cheese flavor. Hope you like it. thumbs_up.gif
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post #22 of 34
Thread Starter 
mamaworbin, good is`t the word, i don`t like buttercream,but i ate this one and the thomas the train cake we had today, i can`t tell u how fast that cake went, people were coming back and asking if they could have seconds, i could`t cut the cake fast enough, that was a good feeling, when i get the pic, if i could figure out how to post it i will
post #23 of 34
Quote:
Originally Posted by mommynana

mamaworbin, good is`t the word, i don`t like buttercream,but i ate this one and the thomas the train cake we had today, i can`t tell u how fast that cake went, people were coming back and asking if they could have seconds, i could`t cut the cake fast enough, that was a good feeling, when i get the pic, if i could figure out how to post it i will



Good deal! Glad to hear that your cake was such a hit thumbs_up.gif
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everyday is a good day, some are just better than others.
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post #24 of 34
Quote:
Originally Posted by mamawrobin


If you find that it doesn't have enough cream cheese to your liking..you can always add more cream cheese and reduce the amount of Crisco to make up the difference. Like I said this is perfect for me because I don't like an overpowering cream cheese flavor. Hope you like it. thumbs_up.gif


mamawrobbin,
Can you please point me in the right direction to where I can find the Cream Cheese version of Indydebi's buttercream?
Or can you share how you make it ,please.
Thanks.
- H
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2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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post #25 of 34
Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!

From Mamawrobin:

*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.


Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
post #26 of 34
Quote:
Originally Posted by MessMaker

I want to try this rec. but i cant find "dream whip" I looked at wally world, and united...gonna go on an intense search for it.



If you have a Kroger near you go to the jello aisle, at my kroger it's at the bottom shelf..there is dream whip (2pk box) and there is Kroger's brand...it has 4 packages and is .50cents cheaper! 3tbsp is close to only 3/4 of a packet.

HTH
post #27 of 34
So much to try so little time, darn day job gets in the way...lol!
post #28 of 34
hi all any uk cakers tried Indydebi!s buttercream what did you use for your shorting and also what did you use in place of cream whip would love to try any tips would be appreciated very much thank you.
post #29 of 34
Quote:
Originally Posted by LePetitCakes

Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!

From Mamawrobin:

*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.


Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.



Just wondering, is it supposed to be 6 T of Dream Whip? In the original recipe it is 3. Just wondering. Thanks
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post #30 of 34
Quote:
Originally Posted by mom2twogrlz

Quote:
Originally Posted by LePetitCakes

Honeyscakes, this is the recipe that Mamawrobin shared. I made it tonight and it was SO good. Even my husband who hates frosting devoured it!

From Mamawrobin:

*You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.


Ingredients
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
6 oz melted white chocolate
Preparation
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.



Just wondering, is it supposed to be 6 T of Dream Whip? In the original recipe it is 3. Just wondering. Thanks



Nevermind....I just saw that this is a double batch. My error. OOPS!!!!!! icon_redface.gif
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