I use zero trans crisco. When crisco switched to zero trans, I never even noticed a difference. For those who remember the HUGE thread going on at the time about the problems folks were encountering, I was totally confused because I had no idea what everyone was talking about. ("Crisco made a switch? No kidding? Huh! Whadda ya know!")

I've used butter flavored crisco just once in my life .... in my snickerdoodle cookies. And ... well .... let's just say I tried it ONCE and some months later, ended up throwing the almost-full-can of butter-crisco in the trash.

I too have been converted to indy's bc...it crusts great and after I got over the fear of mixing too much and beat the crap out of that bc...it's sooo smooth. I had a hard time finding dream whip at first until I took the blonde wig off and checked walmart and voila...dream whip.

I swear by this recipe and will use no other, it's the base for all of the bc variations I use. Thanks a bunch indy.

Oh, and I swear you should record ALL of your "keepin it real" comments and mail them to me. I'll keep them in my pocket and press play when I don't have the nerve to stand up for myself.

You Kick Major A$$!!!!!

Indydebi. Can Hi-ratio shortening be used in your receipe? I have like 15 pounds of it and I don't want it to go to waste.

I recall someone saying they used hi-ratio and it turned out really great!

Apologies if this questions is a duplicate.
We dont hv Dream whip here, any substitutes?
Thanks

Tmr--I use hi-ratio all the time and I like the results. I am going to use Crisco today to see if I can tell the difference.

For those that haven't used butter flavor Crisco - be warned that is it colored yellow --Very yellow. I wouldn't use if you want to get a white icing.

I have to be honest here ... I really dislike shortening based icing because it leaves a greasy feeling on the roof of my mouth and because of how unhealthy it is. I ALWAYS make butter based icings unless I need white or something that will hold up better. I know grocery stores (and Costco & Walmart) would use shortening based icing for the simple reason that it is cheaper and it holds up better. Isn't our goal to be LESS like these places? I am simply curious and it is NOT my intention to offend anyone.

I have some questions:

1. Do customers REALLY not complain about the greasy factor? (To be fair I have NOT tried this recipe yet so I don't know if it is greasy or not)

2. Do most of you use this icing only in conditions where you need the icing to stand up in high humidity OR if you need it to be white?

Indydebi - I mean absolutely NO offense. It is obvious people love this icing I am simply just looking for some more feedback or suggestions. I am a newbie so perhaps I am WAY off base here.

I do know one thing ... I am DONE with fondant. People just take it off or have mixed reviews like my last customer who commented that guests loved the cake but weren't sure what to make of the "icing" and removed it. To me that is in an insult and reflects badly on me.

Why not try it for yourself then you will know the answer to your question.

I am going to give it a try too!

smooney, no offense taken!! It's always good to ask questions!

No, not one person has ever complained about a greasy, crisco tasting feeling in their mouths. Although I can understand, if you're used to a butter icing, how this might taste to you. And it's the only icing I've really ever used for 30 years ... I use it for everything: Icing, borders, dams, roses, drop flowers, stringwork, etc.

Let me share something, though, to see if this might be a factor in your past taste tests. I was playing with a new icing recipe and noticed it called for twice the amount of fat per 2-lbs of powdered sugar than my icing used. when I tasted this icing, all I could taste was crisco and it was NASTY!!! I realized that if this had been my first or only exposure to crisco-based icing, I would be boycotting it completely!! I was SO grateful that I had tasted a GOOD crisco-based icing so I knew this one recipe was NOT how good icing was suppose to taste.

So if your exposure to crisco-based icing was a recipe like I mention here, then I totally understand your apprehension.

Having tasted a "bad" crisco-based recipe and being able to compare it to my crisco-based recipe, I know it CAN be good ..... and my 30 years of customers who love it, validate it.

All I can say is give it a shot (make just a half recipe) and see what you think.

Indydeb's icing is the only one that I use. I used to use Wilton - but not any more.

I also use the flavored coffee creamer instead of milk and it turns out great. And I freeze my leftovers as I do not make that many cakes and it tastes great and spreads perfectly!!! In fact one batch I froze then unthawed slightly and took out a little and then put the rest back in the freezer. I have kept my icing in the freezer for over two months and you can not tell the difference between fresh or frozen. Just make sure that you store it in a good air tight container.

Indydebi. Thanks for answering my questing. I can't wait to try your recipe.

How much does this recipe yield?

I have finally found my buttercream. I made a batch today and it was so smooth and none of that butter taste. Followed the recipe to a T and it worked like a charm. Thanks for the recipe.

Chef Betty

I made the recipe- very light and tastes good. But I have tons of tiny air pocks thru out. I am thinking of adding more sugar, then some Karo to try to smooth it out. Any other ideas?

I beat the ingredients with about two cups of PS to start. When that was smooth, I added the rest of the PS then beat for 10 minutes. Would a slower speed have worked better? I think my KA was at a 4.

All ideas welcome! I have to redo the basketweave on a cake- I went ahead despite the pock marks, then the cake board slid off the plate! I salvaged the cake, so am getting ready to BW for another hour or so! Cake is supposed to go out tonight, but I do have till noon tomorrow if needed.

I got the cake redone! Pictures are posted under Anniversary cakes. I was much happier with the second product! I did adjust the icing as noted above, then used the ribbed tip instead of the smooth to do the basketweave.

I will be making more icing in the morning after delivering this one- I have two sheet cakes to do for church for our pastor's going away party. Busy day ahead!

After reading all the rave reviews and having my first outdoor wedding next weekend, I am excited to try Indydebi's recipe. I was wondering about the yield as I am making a five tier, 6, 9, 12, 15, 18, and wondering how many batches simply to frost it, without any decorations. Thanks so much for sharing this with everyone.

Debi! or anyone who has made this recipe can answer. Do you use regular drinking milk 2% or the evaporated milk from the tin?

I am planning to use debi's buttercream recipe (first time making it) for cupakes for a friend for friday and planning to ice them tomorrow thursday. Will they be fine outside using reg 2% milk and it won't go bad keeping it outside overnight? Or will i have to refrigerate the cupcakes? I normally use the wilton recipe and it stays fine but milk is very little. Here the milk is quite a bit. I do not have time to experiment so..... any help is appreciated. TIA

Thank you for this wonderful recipe! It is sooooo much better than what I had been using. Will use this one mostly from now on!

I have just started cake decorating and have been using the Class Buttercream. I was searching high and low for a good tasting BC. I tried the Mousseline cream, etc and they all tasted to me like butter.
This morning i have tried Indydebie;s BC and it is the bomb. It is so good, so creamy and smooth. Like some other reviewers this is the buttercream for me now. I read through this whole thread and picked up a couple of tricks. Next time i try dissolving the sugar first and then adding the shortening ( i used Hi-ratio by the way) and i realize i may have not beaten it long enough. But it was a dream to work with today. Thanks Indydebie...

I just tried the recipe and it tastes wonderful!! My only problem is I used the 1/2 cup milk and need it thicker. Can I add more PS when I use it, ( I need it Sat.) and just remix? Also, I put it in the fridge, is this ok??
thanks for the info, and IndiDebi thanks for the recipe

I apologize if this has been asked already, but I was wondering about making this chocolate. Do I use cocoa powder or melted chocolate and how much?? Thanks for this delicious recipe!

Good morning all. I am getting ready to make this recipe and wanted to make sure that I was reading this right. "1-1/3 cups Cricso " . Is this saying 1 1/3 cups or 1/3 of Crisco?

I read in another post that someone adds 8oz. of melted chocolate chips to a batch, I haven't tried it yet though. HTH!