All Praise Indydebi!!!

Business By missmeg Updated 18 Mar 2009 , 1:19pm by NewToTheBizz

Carolynlovescake Posted 2 Sep 2007 , 4:11pm
post #31 of 103
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by heavenscent

Ok i have no idea what dream whip is anybody Thanks



It's a powdered whipped topping. You add milk and whip it for a few minutes to make whipped cream to put on top of pies, cakes, jello's, etc.

When used in icing, you just throw it in in the powdered form.

Crisco Sticks: You guys should do a cost comparison on those sticks! THey might be easier, but you're paying out the wha-zoo for the convenience! If you're doing any kind of volume at all, it's way worth your while to measure it. My cost analysis was something like $0.53/cup for sticks .... $0.08/cup for crisco bought at sam's.




Paint me lazy but I built a charge of $1.75 per stick into my cost sheet for the premeasured sticks. I like things qick and easy. Measuring Crisco out into cups is a huge pain in my rear.

missmeg Posted 2 Sep 2007 , 6:21pm
post #32 of 103

You guys are right - .5 Saturated Fat per serving, not trans fat. Oh well. It works like a charm anyways icon_smile.gif.

MrsMissey Posted 4 Sep 2007 , 1:47pm
post #33 of 103
Quote:
Originally Posted by darkchocolate

Thank you MrsMissey and indydebi! I should have been more clear MrsMissey, I should have asked how many tablespoons were in an envelope. darkchocolate




There are approximately 4Tb per envelope.

MrsMissey Posted 4 Sep 2007 , 1:50pm
post #34 of 103
Quote:
Originally Posted by CarolynGwen

Quote:
Originally Posted by indydebi

Quote:
Originally Posted by heavenscent

Ok i have no idea what dream whip is anybody Thanks



It's a powdered whipped topping. You add milk and whip it for a few minutes to make whipped cream to put on top of pies, cakes, jello's, etc.

When used in icing, you just throw it in in the powdered form.

Crisco Sticks: You guys should do a cost comparison on those sticks! THey might be easier, but you're paying out the wha-zoo for the convenience! If you're doing any kind of volume at all, it's way worth your while to measure it. My cost analysis was something like $0.53/cup for sticks .... $0.08/cup for crisco bought at sam's.



Paint me lazy but I built a charge of $1.75 per stick into my cost sheet for the premeasured sticks. I like things qick and easy. Measuring Crisco out into cups is a huge pain in my rear.





...regarding the Crisco ...I put my mixing bowl right on the scale and add the Crisco into there and measure by weight. No mess, no fuss!

missmeg Posted 4 Sep 2007 , 2:35pm
post #35 of 103
Quote:
Originally Posted by MrsMissey

...regarding the Crisco ...I put my mixing bowl right on the scale and add the Crisco into there and measure by weight. No mess, no fuss!



Ok...now I love both Indydebi and MrsMissey - love this idea!!

Laura102777 Posted 4 Sep 2007 , 3:12pm
post #36 of 103
Quote:
Originally Posted by missmeg

Quote:
Originally Posted by MrsMissey

...regarding the Crisco ...I put my mixing bowl right on the scale and add the Crisco into there and measure by weight. No mess, no fuss!


Ok...now I love both Indydebi and MrsMissey - love this idea!!




No kidding! That's genius!!! I thought I was doing good by using the Pampered Chef cup that you fill up and push the shortening back out. Measuring by weight would be SO much easier!

Carolynlovescake Posted 4 Sep 2007 , 3:29pm
post #37 of 103
Quote:
Originally Posted by MrsMissey

Quote:
Originally Posted by CarolynGwen

Quote:
Originally Posted by indydebi

Quote:
Originally Posted by heavenscent

Ok i have no idea what dream whip is anybody Thanks



It's a powdered whipped topping. You add milk and whip it for a few minutes to make whipped cream to put on top of pies, cakes, jello's, etc.

When used in icing, you just throw it in in the powdered form.

Crisco Sticks: You guys should do a cost comparison on those sticks! THey might be easier, but you're paying out the wha-zoo for the convenience! If you're doing any kind of volume at all, it's way worth your while to measure it. My cost analysis was something like $0.53/cup for sticks .... $0.08/cup for crisco bought at sam's.



Well aren't you the rocket scientist! icon_lol.gif

I have no scale.. you see in this here house we are in the stone ages still. No KA (I know... baaaad baaaad thing) and no scale.

I think I'll get a scale first, that I can buy and sneak in the house. LOL

Paint me lazy but I built a charge of $1.75 per stick into my cost sheet for the premeasured sticks. I like things qick and easy. Measuring Crisco out into cups is a huge pain in my rear.




...regarding the Crisco ...I put my mixing bowl right on the scale and add the Crisco into there and measure by weight. No mess, no fuss!


missmeg Posted 4 Sep 2007 , 3:29pm
post #38 of 103
Quote:
Quote:

No kidding! That's genius!!! I thought I was doing good by using the Pampered Chef cup that you fill up and push the shortening back out. Measuring by weight would be SO much easier!



I used to be a PC consultant, so I've been using the Measure All Cup for my Crisco for years icon_biggrin.gif. I'm totally going with the weight from now on though.

miss_sweetstory Posted 4 Sep 2007 , 3:41pm
post #39 of 103

Living in the UK for a few years now I'm totally converted to measuring by weight. A good scale is a must...I really like the Salter digital scales.

auntmamie Posted 5 Sep 2007 , 12:01am
post #40 of 103
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by HBcakes

Can I bother someone to tell me where you purchase the Dream Whip? My icing recipe is pretty similar but i've been trying to find a way to improve on it. Thanks so much!!!



Walmart.....Aisle 8 ..... Next to the jello .... above the marshmellows .... blue and white box ..... "Dream Whip" is in red letters...

(I am in that aisle WAY too much!)




indydebi - is that for all walmarts? hehehe

indydebi Posted 5 Sep 2007 , 11:06am
post #41 of 103
Quote:
Originally Posted by sugarnspice1981

indydebi - is that for all walmarts? hehehe




EVery walmart i've been in so far!

kelleym Posted 5 Sep 2007 , 1:17pm
post #42 of 103

FYI, one cup of shortening is 7 oz. I've also been measuring it by weight for more than a year. Those pre-measured sticks are more expensive than butter.

dragonflydreams Posted 12 Sep 2007 , 5:20pm
post #43 of 103
Quote:
Originally Posted by melysa

the PROPER ratio of sugar to fat suspend the molecules that need water to cause bacteria growth. most buttercreams (including real butter and milk ) can stand out at a reasonably cool room (70 degrees F) for up to two days and be just fine.




If this is the case . . . does this apply to cream cheese icings as well?? . . . inquiring minds . . . detective.gif

plbennett_8 Posted 19 Sep 2007 , 7:17pm
post #44 of 103

Hi there Ladies icon_smile.gif

I was wondering if you can use No Fat Half & Half in this recipe, or does it need to be whole milk?

Thanks
Pat

indydebi Posted 19 Sep 2007 , 9:23pm
post #45 of 103

I've used whole milk, 2% milk, 1% milk and skim milk. It all turns out the same for me.

Jorre Posted 22 Sep 2007 , 6:44pm
post #46 of 103

You can weigh crisco out ahead of time, just put a piece of wax paper on the scale, blob the Crisco in the middle of the paper, wrap the paper around the Crisco and stack the bundles in an airtight container.

Very easy on conveniant, especially since my 6yr old does that job for me! Keeps her busy and more importantly out of trouble.

treatsonthego Posted 22 Sep 2007 , 7:06pm
post #47 of 103

Dream whip can be purchased at Walmart or any store, usually with the jello and puddings hiding in the top shelf. Its in a box and has I think 4 envelopes inside. costs about $1.00-$1.50 depending on your region

Hope that helps
Kim

plbennett_8 Posted 25 Sep 2007 , 4:24pm
post #48 of 103

Indy,

I just wanted to thank you for sharing this recipe! icon_biggrin.gif My cake for the baby shower turned out great! I had been having a problem with icing, and you just fixed it! Thank you! thumbs_up.gif

Sincerely,
Pat

malika Posted 25 Sep 2007 , 9:50pm
post #49 of 103

I can't wait to try this!

Peeg Posted 27 Sep 2007 , 7:59pm
post #50 of 103

Can I use the generic brand of Dream Whip? It's so darn expensive.

indydebi Posted 27 Sep 2007 , 8:10pm
post #51 of 103

I've never used anything but Dream Whip. I get it at Walmart ... the big box is about $3.25 with 4 large envelopes, so I get 10-12 batches of icing from one box .... $0.25-$0.35 per batch.

Sandi4tpc Posted 27 Sep 2007 , 8:44pm
post #52 of 103
Quote:
Originally Posted by indydebi

Walmart.....Aisle 8 ..... Next to the jello .... above the marshmellows .... blue and white box ..... "Dream Whip" is in red letters...

(I am in that aisle WAY too much!)




This sounds like me... icon_redface.gif Well, not at WalMart but my local Meijer store instead.

krazykat_14 Posted 27 Sep 2007 , 8:50pm
post #53 of 103

Ok ok ok... HOLD IT! So, in the original recipe, it says "3 tbsp powdered dream whip" then later it says that you can get "2-3 batches from an envelope" but someone later said there is "approximately 4Tb per envelope." icon_confused.gif

Is the original recipe supposed to mean 3 teaspoons? Because in there there was something about "2 or 3 Tbsp clear vanilla" is that Tablespoons? I've always used either T for Tablespoons and t for teaspoons... or Tbl and tsp...

I need to do something to fix my frosting but don't want to screw it up any more than Crisco already has! Not that I can imagine anything that couldn't be improved with Dream Whip... icon_biggrin.gif

indydebi Posted 27 Sep 2007 , 8:58pm
post #54 of 103

OK, I'll actually measure it next time I make a batch! icon_lol.gif

As I recall the recipe it was 2-3 Tbsp. But I'm to the point that I just pour some in, and I can get 3 batches from an envelope. So I"ll double check that!

plbennett_8 Posted 27 Sep 2007 , 9:12pm
post #55 of 103

I used 3 Tablespoons (Tbsp) of both Dream Whip and Clear Vanilla, and it turned out great! icon_biggrin.gif I only got two (2) batches of icing out of an envelope of dream whip, but who cares? laughing... It works and I was actually able to use the Viva method to smooth it today for my class tonight... Yes...the dreaded "Clown Cake"....chuckle icon_razz.gif

Pat

jenlg Posted 27 Sep 2007 , 9:24pm
post #56 of 103

I have a question....I always use meringue powder in my icing....can I use it in this recipe to or should I omit it?

indydebi Posted 27 Sep 2007 , 9:45pm
post #57 of 103
Quote:
Originally Posted by jenlg

I have a question....I always use meringue powder in my icing....can I use it in this recipe to or should I omit it?



I've never used merinque powder. My understanding is it helps the icing to crust? (meringue users, please correct me if I'm wrong). This icing crusts ok for me so I've never had a need for the merinque.

As with anything ... give it a shot! The worst that can happen is you decide not to do it that way next time. thumbs_up.gif

jenlg Posted 27 Sep 2007 , 9:51pm
post #58 of 103

The crusting is the only reason why I use the mp. Also helps the roses stay. I'll try this one and won't use the mp. Thanks!

becky27 Posted 27 Sep 2007 , 11:37pm
post #59 of 103

thanks for all the info and for sharing!!!!

LaSombra Posted 27 Sep 2007 , 11:49pm
post #60 of 103

I always weigh out my shortening also. I weigh anything that's a pain to measure.

I'd never heard of dream whip before...I might have to check it out icon_smile.gif

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