Indydebi's Amazing Buttercream

Decorating By AKA_cupcakeshoppe Updated 24 Mar 2008 , 9:00pm by cwcopeland

AKA_cupcakeshoppe Posted 16 Mar 2008 , 2:58pm
post #1 of 32

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!

31 replies
indydebi Posted 16 Mar 2008 , 3:19pm
post #2 of 32

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.

tonedna Posted 16 Mar 2008 , 3:23pm
post #3 of 32

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

AKA_cupcakeshoppe Posted 16 Mar 2008 , 3:36pm
post #4 of 32

LOL i posted on your reposted thread too hahaha

plbennett_8 Posted 16 Mar 2008 , 3:47pm
post #5 of 32

Hey Debi,

How about putting it in the recipe section. icon_smile.gif

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! icon_biggrin.gif
Pat

indydebi Posted 16 Mar 2008 , 9:07pm
post #6 of 32
Quote:
Originally Posted by plbennett_8

Hey Debi,

How about putting it in the recipe section. icon_smile.gif




Ok, but I"m taking suggestions on how you all want it listed so it's easy to find. Is "Indydebi's Buttercream" ok?

tiggy2 Posted 16 Mar 2008 , 9:11pm
post #7 of 32

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

plbennett_8 Posted 16 Mar 2008 , 9:30pm
post #8 of 32
Quote:
Originally Posted by tiggy2

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




That works! icon_smile.gif

butterflywings Posted 16 Mar 2008 , 11:29pm
post #9 of 32

indydebi... YOU ROCK!

Tona Posted 17 Mar 2008 , 12:26am
post #10 of 32

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

indydebi Posted 17 Mar 2008 , 1:01am
post #11 of 32

OK.... it's in there!

eme926 Posted 17 Mar 2008 , 3:02am
post #12 of 32

How is this frosting with the "new" crisco?

Does it crust well?

indydebi Posted 17 Mar 2008 , 3:08am
post #13 of 32
Quote:
Originally Posted by eme926

How is this frosting with the "new" crisco?

Does it crust well?




That's pretty much what started the original thread .... with all of the discussion on the problems with new crisco, I had never experienced ANY issues at all. I never would have known there was a problem with it if not for the threads on CC. I didn't see any difference whatsoever when I switched to the new crisco.

mthiberge Posted 17 Mar 2008 , 3:40am
post #14 of 32

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

AKA_cupcakeshoppe Posted 17 Mar 2008 , 3:48am
post #15 of 32

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 icon_biggrin.gif

plbennett_8 Posted 17 Mar 2008 , 10:44am
post #16 of 32
Quote:
Originally Posted by cupcakeshoppe

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 icon_biggrin.gif




What is whippit paste?

AKA_cupcakeshoppe Posted 17 Mar 2008 , 10:49am
post #17 of 32

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. icon_smile.gif

thecupcakemom Posted 17 Mar 2008 , 10:56am
post #18 of 32

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

AKA_cupcakeshoppe Posted 17 Mar 2008 , 11:01am
post #19 of 32

it's also here on the first page. icon_smile.gif

plbennett_8 Posted 18 Mar 2008 , 4:17pm
post #20 of 32

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

Pat

sinfullysweettreat Posted 19 Mar 2008 , 3:29pm
post #21 of 32
Quote:
Originally Posted by cupcakeshoppe

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!




So this recipe is new to me and I would love to try it, but I don't know what powdered dream whip is. Is there a substitute for it? I live in a ver small town and don't know what they would have but any suggestions would help. Thanks again

plbennett_8 Posted 19 Mar 2008 , 3:46pm
post #22 of 32

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

mbarbi Posted 19 Mar 2008 , 3:58pm
post #23 of 32

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

indydebi Posted 19 Mar 2008 , 5:00pm
post #24 of 32
Quote:
Originally Posted by mbarbi

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




Absolutely! I never use RI for anything ... this icing is used for icing (add more milk for thinner consistency), for borders, for roses (add more sugar for thicker consistency). When I do a basketweave cake, it crusts so well that I can pick the cake up by the sides and not mess up the design, yet when it's cut, the icing is still nice and soft inside.

mbarbi Posted 20 Mar 2008 , 6:47am
post #25 of 32

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

Sandra80 Posted 21 Mar 2008 , 3:17am
post #26 of 32

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!

AKA_cupcakeshoppe Posted 21 Mar 2008 , 7:27am
post #27 of 32

another convert. yay! icon_smile.gif

indydebi Posted 21 Mar 2008 , 10:18am
post #28 of 32

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.

Sandra80 Posted 21 Mar 2008 , 2:01pm
post #29 of 32

thank you debi!!!!!!

Sandra80 Posted 24 Mar 2008 , 8:42pm
post #30 of 32

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.

Quote by @%username% on %date%

%body%