Question About Indydebi's Frosting

Baking By Mom2ANC Updated 12 Feb 2009 , 9:47pm by miasuzzette

Mom2ANC Posted 5 Dec 2008 , 7:04pm
post #1 of 30

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?

29 replies
cakedivamommy Posted 5 Dec 2008 , 7:20pm
post #2 of 30

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.

indydebi Posted 5 Dec 2008 , 7:33pm
post #3 of 30

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.

__Jamie__ Posted 5 Dec 2008 , 7:37pm
post #4 of 30

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!

Mom2ANC Posted 5 Dec 2008 , 7:38pm
post #5 of 30

Thanks! I will make a double batch. I can't wait to try it!!!

cakedivamommy Posted 5 Dec 2008 , 9:21pm
post #6 of 30

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.

FullHouse Posted 5 Dec 2008 , 9:38pm
post #7 of 30

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.

Mom2ANC Posted 6 Dec 2008 , 7:40pm
post #8 of 30

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.

cakedivamommy Posted 6 Dec 2008 , 8:45pm
post #9 of 30

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?

Mom2ANC Posted 8 Dec 2008 , 4:15pm
post #10 of 30

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!!!

CakeDiva73 Posted 9 Dec 2008 , 6:31am
post #11 of 30

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 icon_rolleyes.gif)......

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.

plbennett_8 Posted 9 Dec 2008 , 12:41pm
post #12 of 30

I have a 7 quart mixer, and when making large cakes, make a triple recipe and it works just fine. icon_smile.gif

Luvsthedogs Posted 29 Jan 2009 , 5:21pm
post #13 of 30

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.

Thanks, Cindy

Mom2ANC Posted 29 Jan 2009 , 5:26pm
post #14 of 30

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.

Ayanami Posted 29 Jan 2009 , 6:31pm
post #15 of 30
Quote:
Quote:

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]

Luvsthedogs Posted 29 Jan 2009 , 7:36pm
post #16 of 30

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?

Thanks, Cindy

saap1204 Posted 30 Jan 2009 , 1:31pm
post #17 of 30

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! icon_biggrin.gif

cakesbydina Posted 8 Feb 2009 , 7:21pm
post #18 of 30

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?

ranbel Posted 8 Feb 2009 , 7:36pm
post #19 of 30

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...

cakesbydina Posted 8 Feb 2009 , 7:41pm
post #20 of 30

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"

cas17 Posted 8 Feb 2009 , 7:47pm
post #21 of 30

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.

kerrbear0924 Posted 9 Feb 2009 , 2:02am
post #22 of 30

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.

cakesbydina Posted 9 Feb 2009 , 11:23am
post #23 of 30

it's very sweet like most buttercreams. If you want something lighter use the IMBC recipe from this site. It's awesome.

DegaDee Posted 11 Feb 2009 , 3:50am
post #24 of 30

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???

miasuzzette Posted 12 Feb 2009 , 4:42am
post #25 of 30

I can't find the Dream Whip. I have looked for it & Can't find it. Can someone help. I reside in Ct.

Thank You
Margie thumbs_up.gif

cakesbydina Posted 12 Feb 2009 , 11:47am
post #26 of 30

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?

miasuzzette Posted 12 Feb 2009 , 5:10pm
post #27 of 30

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. icon_cry.gif

cupcakemkr Posted 12 Feb 2009 , 5:27pm
post #28 of 30

mia - it is a powder in packets. I found it at WalMart because my grocery store didn't have it.

Good luck!

tiggy2 Posted 12 Feb 2009 , 5:28pm
post #29 of 30

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!

miasuzzette Posted 12 Feb 2009 , 9:47pm
post #30 of 30

Homemade Whipped Topping Substitute; or Dream Whip handy to have in emergency recipe that uses everyday ingredients

20 min | 20 min prep

SERVES 4

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.
beat again.

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 icon_biggrin.gif

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