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dream whip icing recipe? - Page 3

post #31 of 42
Thread Starter 
Mine crusted perfectly. How long did you whip it for? Also, I add the powder sugar and flour last.

Joe
post #32 of 42
i whipped it for a while....5 min or so. Am I not supposed to whip for so long? I added the powdered sugar and then the flour. I wonder if I should cut back some of my water......
Praise be to God!
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Praise be to God!
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post #33 of 42
Thread Starter 
I whip mine for 4-5 minutes. Hmm, I can't think of any reason why it would not crust. Mine is a little softer then buttercream and it softly crusts, if that makes sense.

Joe
post #34 of 42
Joe, in what order do you do this recipe? I tried it and it came out just like stiff buttercream, nothing fluffy about it. It crusted great but just was not fluffy. Any ideas?
post #35 of 42
The crisco, dream whip & flavoring should be whipped together first at high speed for 7-10 minutes until it looks like whipped topping. Then add the powdered sugar, flour & milk and whip on high speed for another 7-10 minutes, then you should set the mixer on low and mix for a few minutes more. The mixing time would be for a counter top mixer, not a hand held. I hope this helps.
post #36 of 42
This is a very good recipe, and mine crusted just fine. I used 1/4 cup of flour in mine. Yes it is alittle soft, but it pipes great, and you can smooth it great with a viva towel. I think it being soft is a charactoristic (if I spelled that right) of the dream whip icing. icon_rolleyes.gif

Wilma



NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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post #37 of 42
Thread Starter 
Quote:
Originally Posted by tripletmom

Joe, in what order do you do this recipe? I tried it and it came out just like stiff buttercream, nothing fluffy about it. It crusted great but just was not fluffy. Any ideas?



Hi tripletmom!!

I started mixing the shortning, then added the corn syrup and vanilla. Next I added the salt and boiling water. I mixed it for about 30 seconds until the shortning was soft. Then I added the powder sugar, followed by the flour. I then switch to warp speed (icon_cool.gif on my stand mixer (with paddle attachment) and mixed for 4-5 minutes or until I could not taste any more flour.

Joe
post #38 of 42
Thank you! And when does the dream whip go in? Sorry, I just want to be sure.
post #39 of 42
Thread Starter 
OOOOOPPPPPPPSSSSSSSSSSS!!!! icon_biggrin.gif That's what I get for typing late at night!! icon_lol.gif I add the Dream whip to the shortning before I add the hot water. I found that if I added the hot water last, the icing was too warm and runny to use. The sugar cools it down. Sorry Tripletmom!! icon_smile.gif
post #40 of 42
When I do my dream whip buttercream, I add the dream whip to the hot water, add the flavouring, and wisk it till dissolved, smooth. I add this to my bowl that has shortening in it and on low whip till smooth. (it will splash a bit if you don't do it slowly) Then I add my icing sugar and flour and keep on whipping on low to med for at least 10 m in. Works perfectly this way for me and the volume increases as you whip it.
post #41 of 42

So my question is this...is this like the same type of texture that the grocery stores use?...looks like whipped cream texture?....thats what Ive been looking for lately....

 

and does it have to go into the refrigerator or can it be kept out, and would it hold up in Texas heat??? outside

Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #42 of 42

What kind of flour would you use? Wouldn't you taste the raw flour?

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