All Praise Indydebi!!!

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

nefgaby Posted 28 Sep 2007 , 3:03am
post #61 of 103

Hi Indy, just a question (just curious).... Why is that your recipe only calls for 1 1/3 cups crisco and 2 lbs of PS when most recipes that call for 2 lbs of PS call for 2 cups of crisco?? Is there something on the dream whip that makes up for the rest of the PS? Just wondering... And do you think it might work with half butter half crisco??
Thanks so much for sharing your recipe!!!! Can't wait to try it!

indydebi Posted 28 Sep 2007 , 3:38am
post #62 of 103

nefgaby, I've no idea what the diff is. This is practically the only icing recipe I've used for my entire cake-life.

I've also noticed the higher shortening/butter quantities in other recipes and when I've read threads where folks were complaining about their icing sliding off of the cakes, I've often thought, "geesh with that much fat in it, no WONDER it's sliding off the cake!" icon_lol.gificon_lol.gif

I tried an icing recipe for a diabetic cake and it called for about twice the amount of crisco than what I'm used to. OMG, when I tasted it, I thought twice about even serving it! Maybe those who don't like crisco-only buttercream recipes have tried recipes like that .... the ones that have way too much crisco in it! 'Coz if that had been my exposure to crisco-only buttercream, it would have been my last! icon_lol.gif

Since I've never tired the butter-flavored crisco in the icing before, I don't know how that will work. So when you experiment, let us know how it works!

I've tried the butter-flavored crisco in a cookie recipe once, and .... well ..... let's just say I tried it ONCE! icon_rolleyes.gif

nefgaby Posted 28 Sep 2007 , 4:26am
post #63 of 103

Thanks Indy!! I'm not a big fan of butter flavored crisco either, I tried it on an icing recipe and YUUUUK! Anyway, thanks for the info, I will go look for the dream whip this weekend and will play with your recipe, will try it "as is" first and then will try it by replacing some crisco with real butter... will keep you posted!! thumbs_up.gif

LaSombra Posted 28 Sep 2007 , 4:52am
post #64 of 103

yeah, butter-flavored crisco is nasty...tastes like rancid butter tapedshut.gif

I have a good source for butter (Costco) and so I use butter in almost everything. It prices out as almost as cheap as Crisco in the big cans. thumbs_up.gif

Peeg Posted 28 Sep 2007 , 9:49am
post #65 of 103

Hi everyone! isn't dream whip powdered egg whites? I was also led to believe that mp was also powdered eggs. Someone please correct me if I am wrong. icon_redface.gif

indydebi Posted 28 Sep 2007 , 1:47pm
post #66 of 103
Quote:
Originally Posted by Peeg

Hi everyone! isn't dream whip powdered egg whites? I was also led to believe that mp was also powdered eggs. Someone please correct me if I am wrong. icon_redface.gif




Dream whip is powdered "cool whip". Add milk, beat with a mixer and you get whipped cream.

formerbuckeye Posted 28 Sep 2007 , 2:18pm
post #67 of 103

Indydebi, with the higher ratio of ps to Crisco, doesn't it make the icing sweeter? I would think that extra 2/3 cup of shortening would help to cut down on the sweetness of the icing. I use the 2 cups to 2 pounds and some people still think it's too sweet.

indydebi Posted 28 Sep 2007 , 6:20pm
post #68 of 103

To be honest, I have never understood the "icing is too sweet" comments. It's made of sugar!!!! It's SUPPOSE to be sweet!icon_surprised.gif I can only assume the Dream Whip helps with whatever-it-is-that-you-guys-call-"too-sweet". I've had people tell me my icing isn't "as sweet" as other icings, and I just shrug because I honestly don't understand what they're talking about. I make it with sugar. icon_confused.gif

krazykat_14 Posted 28 Sep 2007 , 8:16pm
post #69 of 103

I, personally, prefer the light fluffy icing that tastes more like whipped cream than a big honkin' glob of sugar and grease...

Back when I was little, bakeries always used the same icing the "too sweet" kind, then some of them graduated to the regular (too sweet) kind or the fluffier/more like sweetened whipped cream kind... I'm not sure how to describe it other than that, but I'm always looking to find a recipe for the less sweet/fluffy kind... I'll let you all know when I find it!

I made a Crisco/margarine Chocolate BC for a birthday cake for today and they all said it wasn't too sweet, but I can't imagine what they were thinking, it tasted like fudge to me!!! I thought the salt from the margarine would cut the sweet a little, but it didn't happen.

LaSombra Posted 28 Sep 2007 , 9:13pm
post #70 of 103
Quote:
Originally Posted by krazykat_14

I, personally, prefer the light fluffy icing that tastes more like whipped cream than a big honkin' glob of sugar and grease...

Back when I was little, bakeries always used the same icing the "too sweet" kind, then some of them graduated to the regular (too sweet) kind or the fluffier/more like sweetened whipped cream kind... I'm not sure how to describe it other than that, but I'm always looking to find a recipe for the less sweet/fluffy kind... I'll let you all know when I find it!




You need to try my whipped frosting recipe then. I love it and use it as my standard now unless it's for a kids' birthday party: http://forum.cakecentral.com/cake_recipe-3273-1-Whipped-Frosting-made-with-corn-starch.html

At my last bridal consultation, the flower girl tried the cakes. She liked the wilton recipe buttercream better because it was sweeter but the MOB and bride LOVED the whipped frosting because it wasn't so sweet icon_smile.gif That's pretty much the consensus. I also do IMBC and kids usually don't even like it but my whipped is about 1/2way between IMBC and wilton in sweetness. Kids still like it but not as well as the Wilton BC.

gdixoncakes Posted 28 Sep 2007 , 9:28pm
post #71 of 103

I have a question. If dream whip is powder "Cool Whip," then can't we just add "Cool Whip" if we have it instead? Just wondering.

tdybear1978 Posted 28 Sep 2007 , 9:37pm
post #72 of 103

I have been thinking about starting some decorating classes here at my bakery and have wondered what kind of buttercream recipe I would give to the students. this one sounds really good, I am going to give it a try. Thanks indydebi

indydebi Posted 28 Sep 2007 , 9:37pm
post #73 of 103

You don't turn the Dream Whip into whipped cream before adding it to the icing.

DoniB Posted 28 Sep 2007 , 9:45pm
post #74 of 103
Quote:
Originally Posted by krazykat_14

I made a Crisco/margarine Chocolate BC for a birthday cake for today and they all said it wasn't too sweet, but I can't imagine what they were thinking, it tasted like fudge to me!!! I thought the salt from the margarine would cut the sweet a little, but it didn't happen.




I think it's simply a matter of taste. My MIL hates stuff that's 'too sweet'... she can't stand sweetened iced tea, or the coffee that my DH and I drink (we like a little coffee with our cream and sugar, thank you!). My mom is the same way... I guess some people are just more sensitive to 'sweet' than others.

Most of the people I know like a sweet icing, since, as indydebi said, it's made of sugar, so it's supposed to be sweet. But there are a few who would prefer a less sweet, or even no icing. To each their own! icon_razz.gif I have a highly developed sweet tooth, so the more the merrier! LOL

smitti1 Posted 28 Sep 2007 , 10:02pm
post #75 of 103

indydebi, how would you make this recipe into a chocolate version... or has that already been covered somewhere? Would you use powdered chocolate or a melted chocolate?

indydebi Posted 28 Sep 2007 , 10:04pm
post #76 of 103

I've done that once, and I did a combination. I added the melted chocolate without thinking that I was adding more liquid, so it was too thin. So I dumped some cocoa in to balance it out.

Dont' ask me how much .... I added enough "until it looked right". icon_biggrin.gif

chrissy410 Posted 29 Sep 2007 , 8:29am
post #77 of 103

can't wait to try it

kcjc Posted 29 Sep 2007 , 9:39am
post #78 of 103

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.

Re:to the above note i purchased 1 cup & 2cup came as a set glass container w/snap on lid.i put crisco in flush & have them stacked in cab pre measured for 1&2 cup crisco.when i use one I just refill it with no measureing because thats the size it is. I'ts so easy..the inside of the glass bottom is even curved like my spatula.one swoop & it's plop into the mixing bowl then refill it & snap on lid. i know it's 1 or 2 cup because thats the size container they are.cleans up nice in the dishwasher.Got them about 2 mos ago at wal-mart.brand is Anchor Hocking.Like an old fasion custard cup. hope this is a good tip for easy measuring. I hate that too.

indydebi Posted 29 Sep 2007 , 2:30pm
post #79 of 103

I made icing last night and as promised, I actually measured the dream whip for y'all. (my 15-yr old wanted to take a picture as she never sees mom measure anything!).

I poured it into a small bowl "until it looked right", then transferred it to a measuring spoon.

I use about 2.5 Tbsp per batch and can get about 2.5 batches from one envelope.

kimkait Posted 30 Sep 2007 , 2:50am
post #80 of 103

Indydebi just had to let you know my son and I were at Wal-mart (TN) this evening and I just had to check. Dreamwhip is on aisle 8.

indydebi Posted 30 Sep 2007 , 3:09am
post #81 of 103
Quote:
Originally Posted by kimkait

Indydebi just had to let you know my son and I were at Wal-mart (TN) this evening and I just had to check. Dreamwhip is on aisle 8.



Top shelf? next to the jello? icon_lol.gif

becky27 Posted 1 Oct 2007 , 4:08pm
post #82 of 103

is dream whip made by kraft??? i am having a hec of a time finding here in Califonia!!! i went to one wal-mart and they didn't have it....i went to Ralphs grocery and they didn't have it....i found it on Amazon.com its made by Kraft and for 6 envolpes they want $26 bucks!!! i feel like crying!!!! i need to do something about my frosting....crisco is killing me this zero trans fat thing!!!!!!!

indydebi Posted 1 Oct 2007 , 4:32pm
post #83 of 103

Those must be the industrial size!! I found you can get it via Amazon.com. You might also check grocery sections of Target, KMart and others. Check at Sam's/Costco to see if they can order it for you.

http://www.amazon.com/dp/B0004M0VEE/?tag=cakecentral-20

becky27 Posted 1 Oct 2007 , 6:04pm
post #84 of 103

thanks so much for the reply!!! i am checking as we speak!!!!

plbennett_8 Posted 2 Oct 2007 , 2:19pm
post #85 of 103

IndyDebi,

I'm a newbie and still having a bit of a problem with my icing consistancy... Ok...so in my "head" icing is supposed to be soft and creamy...lol Well, that does not roses make... icon_razz.gif I know that you don't measure, but would you say that the 1/3 cup milk that you mention would make the stiff consistancy used for making flowers?

Thanks!
Pat

indydebi Posted 2 Oct 2007 , 5:13pm
post #86 of 103

I add/reduce the milk depending on how I'm going to use the icing....less milk for roses ... more for spreading/icing.

There's always the push-finger test: Push your finger into the icing on the beater. If you finger comes back with a good coating of sticky icing, it's good for crumb coating. If it comes back with a slight coating of icing, it's good for spreading. If you make a dent and come back with a clean finger, it's good for roses. icon_wink.gif

PJ37 Posted 2 Oct 2007 , 5:29pm
post #87 of 103

I made Indydebi's buttercream over the w/e for my grandson's 2nd birthday cake (see picture in gallery). It was "mmm" good and very easy to work with. Thanks for the recipe! My grandson loved the icing...he was so cute eating the "grass" that kept falling off the mountain, because this recipe really crusts! Thanks, Indydebi, for all your good, helpful advice and your wit and humor!

ceshell Posted 2 Oct 2007 , 5:41pm
post #88 of 103

Becky, where in CA are you? I was just in my local Ralphs or Pavilions or Albertsons (SORRY! I don't remember which, there are three supermarkets near me!!) and I saw the stuff...I can't recall if I saw it by the jello but or the other the baking stuff (wait, is the jello near the baking stuff?!). All I remember is that it was on the bottom shelf...I was looking for something else and it caught my eye.

Sheesh how is that for a vague answer of practically no assistance whatsoever icon_confused.gif ? The point is just, it WAS in a national supermarket chain, at least in the LA area. You might check w/your store manager...sometimes they hide stuff like that in the strangest places... I myself prob. couldn't find it again if I tried.

plbennett_8 Posted 2 Oct 2007 , 5:59pm
post #89 of 103

The push finger test! How Kewl is that... What a practical, easy way to test for consistancy... That is exactly what I was looking for! icon_biggrin.gif Thanks again icon_smile.gif

thumbs_up.gif
Pat

indydebi Posted 2 Oct 2007 , 6:01pm
post #90 of 103
Quote:
Originally Posted by plbennett_8

The push finger test! How Kewl is that... What a practical, easy way to test for consistancy... That is exactly what I was looking for! icon_biggrin.gif Thanks again icon_smile.gif

thumbs_up.gif
Pat




Hope it's not too technical! icon_lol.gificon_lol.gificon_lol.gif

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