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Need help with Indydebi buttercream - Page 2

post #16 of 32
I actually use how ever many chocolate squares I want to get the color/taste I want for the chocolate buttercream. I usually use about 6 and get a medium strength but last week I made up a dark chocolate buttercream using 8 and it was wonderfully dark in taste! LOVE dark chocolate but I know that lots of people like the more mild taste so I try to fit whatever their tastes are...but my daughter and I (who were decorating the cake together) LOVED the dark chocolate so much it was hard not to eat the leftovers<G>
post #17 of 32
About making Chocolate Indy Buttercream: I'd love to use the unsweetened choc squares, but can I use Hershey's Cocoa Powder...? have any of you done this? I'm thinking it'll probably be okay...just checking icon_biggrin.gif TIA
"I am begining to learn that it is the sweet simple things of life which are the real ones after all" Laura Ingalls Wilder
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"I am begining to learn that it is the sweet simple things of life which are the real ones after all" Laura Ingalls Wilder
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post #18 of 32
Quote:
Originally Posted by sweet_T7

About making Chocolate Indy Buttercream: I'd love to use the unsweetened choc squares, but can I use Hershey's Cocoa Powder...? have any of you done this? I'm thinking it'll probably be okay...just checking icon_biggrin.gif TIA



You can but the melted chocolate is SOOOO much better.
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 #19 of 32
sweet_T7- I've used the cocoa powder and it's good, I like melted chocolate better though. With the powder you would just sub some for ps!
post #20 of 32
Thanks.... I figured it would work ok...actually added cocoa powder and some chocolate ganache & it is yummy!!!!
"I am begining to learn that it is the sweet simple things of life which are the real ones after all" Laura Ingalls Wilder
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"I am begining to learn that it is the sweet simple things of life which are the real ones after all" Laura Ingalls Wilder
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post #21 of 32
How much cocoa powder do you sub for the ps? 1 to 1 ratio???
post #22 of 32
I know I did a cup for a cup but I can't remember how many cups I used.
post #23 of 32
Hi everyone, I love to use Indydebi buttercream, so to make this a chocolate version you just add 8 oz of melted unswwtend chocolate to the recipe with out changing anything thank. I made an orange flavor version with your help and it as good. thanks
post #24 of 32
I know there has been a lot of discussion about IndyDebi's buttercream recipe and I've read as many posts that I could, but I haven't seen an answer to the question I have. It may have already been addressed, but I can't find the info I need, so I apologize for yet another question about the recipe.

I'm unsure about the "Crisco" to be used. I, along with many others on here were taught in the Wilton classes (in Canada) that Crisco is now trans fat free and that to make a good crusting buttercream I would need to use a "high ratio" shortening. Is the Crisco in the U.S. also trans fat free and is that what everyone is using in this recipe??

I am really wanting to try this, but want to make sure I use the proper shortening. Thanks for your help!
post #25 of 32
srkmilklady, yes you can use the zero-trans-fat crisco. That's actually what makes my icing a little unique and popular.

When crisco changed their formula, CC was FLOODED with threads on how this has ruined BC icing; nothing was crusting; icing was falling off of cakes; etc.

I was reading these threads in amazement bcause I had no noticed any difference. Changed their formula? No kidding? Zero trans fat? Really? Huh! Whadda ya know!?

I posted the recipe and it became an instant hit. I'm assuming the Dream Whip is the secret ingredient that makes it work. thumbs_up.gif
post #26 of 32
Thanks so much indydebi...I'm happy to hear that because I had quite a supply of crisco on hand when I was told in my very first class that I couldn't use it. We also used meringue powder in the "class buttercream"...which I'm very happy I won't have to use when your recipe becomes my new BC recipe from now on. I have two cakes I need to make for Monday and I'm looking forward to using your BC recipe for them.

Just one other question, can the butter flavored Crisco be used to give the icing a bit more of a "buttery" taste such as IMBC produces?

Thanks again!
post #27 of 32
Butter-flavored crisco is up to your own taste. Some have used it.

I used it. Once. In cookies. Once. Just once. Eventually threw the almost-full can away. I didnt' even want to fry eggs in this stuff.
post #28 of 32
Thanks! thumbs_up.gif
post #29 of 32
Hello.. sorry to bring this thread back - but I very much need some help!
I'm going to make your icing - chocolate style - I usually used cocoa but find it tooo sweet!
I want to try using semi-sweet chocolate - just wondering if there is certain instructions I should follow for melting it and adding it to the B/C?

Thank you so much
Dee
post #30 of 32
Adding cocoa made it sweet? icon_confused.gif Remember as a kid when you ate the spoon of cocoa (my gosh who among us hasn't done that silly thing?)? that's when we learned its NOT the same as a spoon of Nestle's Quik! icon_lol.gif

My understanding is that cocoa doesn't have sugar in it, so I'm confused on how adding cocoa can make it too sweet. icon_confused.gif

As far as how much .... I'm useless there as I'm a "until it looks (or tastes) right" cook. but when I need a chocolate icing, I use the one on the side of the Hershey cocoa can. thumbs_up.gif
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