How much does one batch of indydebi's frosting make?
Can it be doubled in a 5 qt KA mixer?
How long does it keep?
I have never actually measured out Indydebi's recipe so I can not help you with that one.
I have successfully doubled the recipe in my 4.5 so there should be no problem in a 5qt.
This recipe seems to keep forever! I usually make double batches and what I do not use wrap up and put it in the freezer for when I need more.
Sorry I can not be of more help. Hopefully Indydebi comes along and replies.
I've never measured it either, so I dont' know. It seems that I recall making double batches in my KA. One batch will ice a 2-layer 8" round with lots left over. It will do a 10" 2-layer round with maybe some left over, depending on the decor. But as was mentioned above ... make plenty and store it. It keeps for a good long time.
Ooooh...I saw Dream Whip in the aisle at my supermarket the other day, hadn't noticed it before. Gonna try Indydebi's recipe this weekend!
Thanks! I will make a double batch. I can't wait to try it!!!
Let us know how you like it. Personally I think it is heavenly and my family begs me to let them eat just the buttercream.
I just finished making a batch using 4lbs ps, 2 cups shortening in my KA and it fit fine (but not much room to spare). I added the sugar in about 4-5 stages and used a towel over my mixer to avoid the "snow" covering all of my kitchen fixtures.
The children and I liked it, but DH did not like it. DH is a supertaster, and he is very, very critical of my icing. I always try to make it when he is around when I make icing so that he can tell me what it needs, but he was gone last night.
I think it will go nicely with the cake I made, though. The texture of it reminds me of my favorite bakery icing
It crusted more than I am used to and it was a little hard to smooth without being cracky. I don't know what I did wrong.
In regards to the cracking, I have found that I need to add about a tbsp more liquid now that it is cold outside so that the heat in out home does not dry the icing out so fast. Try that and see how it works.
I know what you mean about critical DH's. I couldnt believe I actually found a BC recipe that he likes. Maybe you could use different flavors and he would like it better?
I just had to come back here and post an update.
The person that received the cake with this icing was totally blown away, so a huge, huge Thank you!!!
I double hers and it works great! This is my favorite icing so far - I did use 1/2 butter and 1/2 shortening because I too have a picky a$$ DH (trust me, when he is critiquing my icing, "DH" doesn't stand for what you think it does )......
anyway, I love the way it tastes, crusts and takes color, etc. It is the best overall combination of taste/look/function/smoothability, etc. I am a total convert now......I also find that it crust SO well that I can use it on cookies - not like RI but it does taste flippin' awesome on sugar cookies and will crust up enough to not make a big mess.
I have a 7 quart mixer, and when making large cakes, make a triple recipe and it works just fine.
Where is the actual recipe posted? I searched on the recipe forum, don't find it.
I baked a cake yesterday and make a meringue type buttercream icing but was very disappointed with the taste. Don't know if it was psychological, but using 3 cups of butter for one cake kinda grossed me out! Anyway, the icing looked great, just tasted like eating pure butter.
The recipe is in the recipes section, not forum.
I go to the recipes section, then search for "dream whip" and it comes up in the list.
baked a cake yesterday and make a meringue type buttercream icing but was very disappointed with the taste. Don't know if it was psychological, but using 3 cups of butter for one cake kinda grossed me out! Anyway, the icing looked great, just tasted like eating pure butter.
ditto. That's why I hate the recipe that comes with the FBCT tutorial.
Go to the recipe section & search for "indydebi" cause that's the "official" name of the recipe. I Love her recipe! I almost always use the 1/2 cup liquid instead of the 1/3 << too stiff for me. I have started to substitute water for the milk cause I don't like the idea of my BC having perishable ingredients in it. Still tasts fab to me though.
Side thought : Shouldn't CC create a new forum ranking for Indydebi? I think she is soooo waaaayyy beyond a superstar! Right?![/img]
The reviews are so great for this recipe, and I"m a newbie - kinda afraid to ask this......Does it have that greasy mouth feel like grocery store bakery icing? I'm leary of using all shortening recipes, anyone out there use butter or a combo of both for this?
IndyDebi's recipe is light and creamy. It is a wonderful frosting! I just used it as a base for champage frosting and it is phenomenal! I usually add 1/2 tsp. salt and some butter flavor, depending on my mood. I think it is the Dream Whip in it that cuts the "greasy mouthfeel" of a lot of Crisco based frostings. Try it--you will love it!
I actually found this buttercream to be a bit "gummy" in texture compared to others I have made. It had a lot of air holes in it and I didn't get it to smooth because of that. It's not like sugarshack that smooth's very well and looks like fondant after the viva towel method. Do you get holes in this icing when smoothing or did I do something wrong?
I like both Indydebi's and Sugarshacks. So, what I do is use Indydebi's recipe, but use the water & creamer combo instead of whole milk. And, I do add salt to cut the sweetness.
The first batch I made of Indydebi's was a bit dry and didn't smooth that well, so instead of 1 1/3 c. crisco I use 1 1/2 and a little more liquid. It was much ceamier and smooth really well. The corset cake as my avitar I just did yesterday and this is the tweeked recipe. It smoothed really well an I used the roller method on it.
LOVE, this recipe, it is just so yummy...
It's amazing that what works for one person doesn't work for the next. Especially when you follow the recipe to a "t" makes you go "hmmmm"
when making indydebi's icing i make sure i cream the shortening and other ingred very very well before i begin to add the ps. didn't do this the first time and it was gritty prob from the dream whip. i don't have much air in it if i double the recipe where my paddle is covered like sugarshack suggests. that said i do think that sharon's recipe is easier to smooth and has a finish more like fondant. i think the key is the hi ratio shortening.
I'm happy I found this topic. I was just thinking about starting one on this. I am doing my daughters 1st birthday cake next Sunday and thinking about using this recipe. My question is though the taste of it..is it very sweet or is it like a whipped icing taste. I know I could just try it, but i don't have much time this week to mess around a lot with it. Thanks.
it's very sweet like most buttercreams. If you want something lighter use the IMBC recipe from this site. It's awesome.
I just tried this recipe for the first time recently...it tasted GREAT, but I had problems coloring it. I added red to do the border, and it wouldn't blend. Could it be the Dream Whip? I used Wilton color as that's all I had to access to.
I smoothed it out with a Viva towel and it looked perfect until it crusted and then it had wrinkles, what happened???
I can't find the Dream Whip. I have looked for it & Can't find it. Can someone help. I reside in Ct.
it should be in the baking aisle at your grocery store. It's near the pudding mixes and tapioca at mine. Did you ask someone who works there?
I would go & Check to see, No, I didn't ask. I got something called Whip it, It comes in a sealed little pouch Is a Powder, Yes.
mia - it is a powder in packets. I found it at WalMart because my grocery store didn't have it.
I use indydebi's recipe with sugarshack's hot creamer combo and 1/2 hiratio and 1/2 butter. It's so creamy and so delicious!
Homemade Whipped Topping Substitute; or Dream Whip handy to have in emergency recipe that uses everyday ingredients
20 min | 20 min prep
1/2 cup cold water
2/3 cup powdered milk
1 dash salt
1 tablespoon lemon juice
3 tablespoons butter
1 tablespoon vanilla
if kitchen is warm, prechill a deep, narrow bowl and beaters.
combine above ingredients in chilled bowl.
beat with handmixer until thick and peaks form.
add 3 tbsp white sugar and 1 tsp vanilla.
It is actually a combination of milk powder and gelatin powder so it will be hard to substitute for it.
Thanks for you respond & Helping, I wanted to share this with you all. Happy Valentine's Day to all