Since the old thread is visible but some posts are not, I had to create a new thread for it.

How many cups does one batch make? This is the recipe that IndyDebi posted on the first page of that old post

2 lb p.sugar
1/3 to 1/2 cup milk, for consistency
2 or 3 Tbsp clear vanilla
1-1/3 cup crisco
3 tbsp powdered dream whip

Thanks!

Look at us! Great minds think alike!

http://www.cakecentral.com/cake-decorating-ftopicp-5857785-.html#5857785
You can see part of the original thread if you click the link inside the above thread ... pages 1 thru 7. I'm fortunate that I saved the link in a Word document.

lol..you guys are great..Thanks for reposting..I sad to have lost good posts
Edna

LOL i posted on your reposted thread too hahaha

Hey Debi,

How about putting it in the recipe section.

I was able to get to the first few pages of the original because I had it in my "watched topics" Personally, I had copied it to a Word Document on my hard drive.

Thanks again!
Pat

"Indydebi's Buttercream" ok? That would make it easy for everyone to find.

indydebi... YOU ROCK!

That would be so easy for anyone to find. You are so helpful. thank you

OK.... it's in there!

How is this frosting with the "new" crisco?

Does it crust well?

Thanks for reposting this... my old save got lost

indydebi, i just bought that whippit paste i told you about in the old post and i'm making me some buttercream this afternoon... ooohh! can't wait

it's this non-dairy paste that when you add milk or water to it and whippit (lol) it becomes whip cream. since indydebi's recipe required dream whip which is kinda the same (but is in powder form) i substituted it with whippit.

it smells really good too and very creamy.

I can't find the recipe in the recipe section???

it's also here on the first page.

I have checked several times in the recipe section... Do Heath or Jackie have to approve the recipes? Just wondering...

Pat

If you have a Wal-mart look on aisle 8 by the pudding... It is a dry version of whipping cream that came out...dang...in the 60's? Laughing... Most grocery stores carry Dream Whip...

HTH,
Pat

hi indydebi...is this a crusting buttercream?? thanks! =)

thanks! will surely be making your recipe the next time i decorate a cake. =)

ok, i've tried it twice and love it and i remember reading in the old post that you did make this into chocolate once and although i understand that you are not the type that measures, can you guesstimate how much cocoa/melted chocolate or whatever to put in. i never made my own buttercream before i made yours and now i absolutely love it so i trust that this in chocolate would be great. oh and in your pics there were two cakes you made for your family xmas party to taste test, one was chocolate and you used a recipe, can you share what it was (if it was good that is) thank you sooooooooo much for converting me from canned frosting, this is 100000000% better!

another convert. yay!

For the choc icing, I picked up the Hershey bottle and gave about 2 big squeezes .... so maybe about a cup or so? Then enough cocoa powder to get it to the right consistency, so that would depend on how liquid your icing was and how thick/thin you need the icing to be.
--------------------------
Here's the brown sugar chocolate cake I made at Christmas:

Brown Sugar Choc Cake;
http://www.epicurious.com/recipes/food/views/105133

3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder (Debi omitted this)
1/2 cup whole milk
1 teaspoon vanilla (Debi used 2 tsp)
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt (Debi omitted this)
2 sticks (1 cup) unsalted butter, softened (Debi used Imperial Margarine)
2 cups packed dark brown sugar
4 large eggs

Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. (Debiâs note: grease only â no flour the pans ⦠parchment optional)

Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.

Sift together flour, baking soda, and salt.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.

Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.

thank you debi!!!!!!

i still don't see the recipe in the recipe section, i want to save it there so when i lose the printed version that i know i will lose i can find it again easily.