Indydebi's Buttercream-A"testimonial"!!!

Decorating By poohsmomma Updated 5 days ago by indydebi

bobwonderbuns Posted 10 Dec 2009 , 5:18pm
post #151 of 177

I have a question: There was a thread around here not long ago where someone made this into a crusting cream cheese frosting (don't ask me how) -- and I lost track of the thread. Does anyone remember this and have they tried it?

calicopurr Posted 29 Jun 2011 , 10:21pm
post #152 of 177

Crusting cream cheese sounds yummy. Anyone have this variation?

Kenikenmaui Posted 30 Jun 2011 , 1:06am
post #153 of 177

I live on Maui Hawaii and needed a buttercream that would hold up to heat and humidity. I am proud to say I found Indydebi's recipe and it worked, taste great!!!!!! I would highly recommend! Thanks you rock, aaaaaallllooooohhhhaaaaaa! icon_smile.gif

2txmedics Posted 30 Jun 2011 , 1:29am
post #154 of 177

Indy already knows Im on her wagon ride ...I live in HOT/HUMID TEXAS...3 digits numbers lately...

smooth
crusts awesome
taste great
and holds up

jade8 Posted 30 Jun 2011 , 1:57am
post #155 of 177

this might be the link to the cream cheese version that you are looking for. go to page 2 and you should see the recipe.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=687648&postdays=0&postorder=asc&&start=15

calicopurr Posted 30 Jun 2011 , 2:20am
post #156 of 177
Quote:
Originally Posted by jade8

this might be the link to the cream cheese version that you are looking for. go to page 2 and you should see the recipe.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=687648&postdays=0&postorder=asc&&start=15




That must be it. Thank you so much. It looks like a lot of icing.

sugarandstuff Posted 30 Jun 2011 , 2:38am
post #157 of 177

I also tried this for the first time last week - tasted so awesome, I plan on switching to this recipe going forward. Thanks for sharing.

platinumlady Posted 30 Jun 2011 , 3:02am
post #158 of 177
Quote:
Originally Posted by jade8

this might be the link to the cream cheese version that you are looking for. go to page 2 and you should see the recipe.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=687648&postdays=0&postorder=asc&&start=15




This is the one I switched to & it is wonderful & works great under fondant. thumbs_up.gif

mbark Posted 30 Jun 2011 , 3:21am
post #159 of 177

I have been using Sharon Zambito's recipe for years. Has anyone switched from hers to IndyDebi's? I at least want to try it now to see if it's comparable or better.

calicopurr Posted 30 Jun 2011 , 3:39am
post #160 of 177
Quote:
Originally Posted by mbark

I have been using Sharon Zambito's recipe for years. Has anyone switched from hers to IndyDebi's? I at least want to try it now to see if it's comparable or better.



Certainly more affordable!

mbark Posted 30 Jun 2011 , 4:32am
post #161 of 177

which one is more affordable? I think they both use the same ingredients (roughly) except for the addition of dream whip in Indydebi's?

Dr_Hfuhruhurr Posted 30 Jun 2011 , 4:36am
post #162 of 177
Quote:
Originally Posted by prue23

can anyone tell me how I can turn this recipe into a chocolate buttercream? thanks icon_smile.gif I need black icing and I read its better to start with a chocolate buttercream and then add in the black coloring but I don't want to use another buttercream recipe because I loooove this one




I have added 2-3 ounces of melted Baker's chocolate (unsweetened and cooled to room temp after melting). Fabulous, and very rich chocolate flavor. I use the unsweetened chocolate to cut some of the sweetness of the base recipe.

calicopurr Posted 30 Jun 2011 , 4:45am
post #163 of 177
Quote:
Originally Posted by mbark

which one is more affordable? I think they both use the same ingredients (roughly) except for the addition of dream whip in Indydebi's?



Indydebi's is more affordable. High Ratio shortening is going up in price and shipping (if applicable) is an extra expense. I get the generic Dream Whip and often I find it on sale.

sweet_tooth_0710 Posted 30 Jun 2011 , 4:56am
post #164 of 177

I have a question about Indydebi's buttercream. I have made it twice and I can't get it to taste right! I don't know what I am doing wrong but I am getting an off putting bitter almost metallic taste in my mouth icon_confused.gif

I know I must be doing something wrong... any suggestions would be helpful! Thank you!

platinumlady Posted 30 Jun 2011 , 7:11am
post #165 of 177

sweet_tooth_0710 I haven't had that problem ... I use a mixture of flavoring depending on what cake I'm making...like for ie.... 1 TBS of vanilla & 2 TBS of butter ...sometimes almond it just depends.

What kind (brand) of flavoring are you using & what kind of shortening are you using? Maybe it can be troubleshooted that way

sweet_tooth_0710 Posted 30 Jun 2011 , 1:01pm
post #166 of 177

I use crisco shortening and McCormick favoring. does the butter flavor help? I think it might be the crisco because it smells metallic to me. Is that how it usually smells?

mbark Posted 30 Jun 2011 , 2:45pm
post #167 of 177
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by mbark

which one is more affordable? I think they both use the same ingredients (roughly) except for the addition of dream whip in Indydebi's?


Indydebi's is more affordable. High Ratio shortening is going up in price and shipping (if applicable) is an extra expense. I get the generic Dream Whip and often I find it on sale.




Oh I see. I guess I'm lucky my local cake store carries high-ratio shortening for $2.49. Last time I checked Crisco was way more expensive than that.

Mickeebabe Posted 27 Apr 2013 , 5:55am
post #168 of 177

Indydebi - I know  this is an older thread, but I just had a question.  The last time I made this recipe, I had grittyness and tiny air bubbles.  I use C&H powdered sugar (didn't sift it though) and a store brand shortening (which has a little trans fat)  Can you give me any suggestions of what I might be doing wrong?

 

Thanks so much for your help.  :)

 

p.s.  I also got a little separation when I colored it with Americolor gels.  HELP!!
 

rosamg_86 Posted 4 Jun 2014 , 10:13pm
post #169 of 177

I am a total Swiss Merengue Buttercream user but due to this hot/humid Texas weather I was looking for a firm-not overly sweet buttercream and this one took the cake (no pun intended). Lol. I tried this buttercream today, and it is wonderful. I love my buttercreams to taste like vanilla, since it is called "vanilla" buttercream...lol. I added 1T clear vanilla extract(instead of 3t) + 1t butter extract. I also added 1/2 t popcorn salt and incorp into the crisco until light and fluffy. This cuts the sweetness tremendously. Overall, I love it. Next time I will use less milk for a more firm buttercream. Oh, yes, I also read that some people get a gritty buttercream...to solve this I warmed up the milk for about a min and a half and dissolved the dream whip powder for a few mins. Hope this helps. 

indydebi Posted 5 Jun 2014 , 3:28pm
post #170 of 177

Quote:

Originally Posted by Mickeebabe 
 

Indydebi - I know  this is an older thread, but I just had a question.  The last time I made this recipe, I had grittyness and tiny air bubbles.  I use C&H powdered sugar (didn't sift it though) and a store brand shortening (which has a little trans fat)  Can you give me any suggestions of what I might be doing wrong?

 

Thanks so much for your help.  :)

 

p.s.  I also got a little separation when I colored it with Americolor gels.  HELP!!
 

Just saw this post.  I think you answered your own questions on some of it.  I always sift the sugar and I never use anything but Crisco.  I believe some have used other brands but I learned my brands-ARE-different lesson back in the 1980 and have never used anything else ever since.

 

I've not had any color separation issues and I use whatever colors I have on hand (and I know I've used the gels now and then).  Will try to search some threads to find those discussions.....

evobaker Posted 2 Jul 2014 , 5:42pm
post #171 of 177

AThis might had been answered but I'll ask again.. How long can I store this buttercream? I have to make a cake on July 19 and I was thinking of doing in advance as I have something else to do at that day.

TheMrsWalker1 Posted 6 days ago
post #172 of 177

Can this recipe be made with high ratio shortening instead of crisco? I have a cake to do for an outdoor event this Saturday and it is going to be hot and humid here in  Texas, so I need this to hold up!

indydebi Posted 6 days ago
post #173 of 177

Many people have used the high-ratio shortening with good results.  The reason this icing is such a hit is because you don't "have to" use hi-ratio.  I have never used hi-ratio and I've done outdoor weddings in Indiana August 90 degree weather with super high humidity (and I'm talking the big storm arrived shortly after the end of the event) with zero issues with the cake.    (BTW, I've been to Texas and what you call humidity is fair weather up here. Our high-humid 90 degrees is like your 115-120 degrees.   :-)  )

TheMrsWalker1 Posted 6 days ago
post #174 of 177

It's good to know it will hold up, but does it leave that greasy crisco feel in your mouth?

indydebi Posted 6 days ago
post #175 of 177

that may depend on your individual taste and what you are used to.  This is the only icing I've used for 30 years and as I'm sure you can imagine, I didn't sell it to my brides by telling them, "Oh yeah its great!  A nice greasy crisco taste!"  :-)  I don't taste it but bakers who use pure butter, for example, in their icing would probably be able to taste/feel a diff.  All I know is I've had hundreds of compliments.  (HUbby tells me I've ruined him for any other icing.)

TheMrsWalker1 Posted 6 days ago
post #176 of 177

I am going to give it a try, I have heard great reviews, if I were to substitute high ratio shortening for crisco, do you know if it's cup for cup, or would I use less high ratio? I'm also trying one of your cake recipes as well, recently tried Triple Chocolate fudge and it is a very nice sturdy tasty cake, definitely a keeper but I can't wait to try some of yours!! Thanks again!

indydebi Posted 5 days ago
post #177 of 177

I've never used hi-ratio so I don't know what the equivalent would be.  you might put a question on one of the boards and get advice from bakers who do have experience with it.

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