Indydebi's Bc + Chocolate?

Baking By homeslice Updated 29 Jun 2010 , 2:29am by JulieMN

homeslice Posted 27 Jun 2010 , 5:08pm
post #1 of 22

I've only ever used the Wilton BC, which I have never thought tasted great, but I knew how to work with it. But you guys have inspired me to try Indydebi's BC! If it turns out good (which I think it will, based on all the reviews), I plan to use it for my son's birthday cake in a few weeks. I am going to do a trial run for MY birthday this week, but I was wondering if I could make it chocolate or white chocolate flavored? I have read on here that you can add cocoa or melted chocolate, but would you need to back off on liquid, or add more sugar so it didn't alter the crusting? TIA!

21 replies
brincess_b Posted 27 Jun 2010 , 5:20pm
post #2 of 22

i would make up a batch, then add your choice of cocoa or melted chocolate, and see what happens.
you might need to add more milk (chocoalte milk works best for chocolate flavoured version), as its extra cocoa, or chocolate is stiff, its unlikely you will need to add more ps.
xx

indydebi Posted 27 Jun 2010 , 5:26pm
post #3 of 22

Yes, if you add more cocoa (dry ingredient) you will need to add more liquid to compensate. If you add more liquid (melted chocolate), you will need to add more dry ingredients to compensate. I've no idea how much .... "until it looks right". icon_wink.gif

General tip for mixing cocoa: Since cocoa has fat in it, it's best to mix cocoa with the p.sugar (dry ingredients). It mixes up much better. If you try to mix it with water or milk, the "water and fat don't mix" rule comes into play and it just takes for-EVER to blend.

The only time I've experienced mixing cocoa with a liquid that worked was the Hershey chocolate icing recipe and that's because the cocoa is being mixed with the melted butter .... fat into fat which always blends well.

mamawrobin Posted 27 Jun 2010 , 5:29pm
post #4 of 22

I use her recipe exclusively and I just got a pm this morning from a cc member that took my advice and she was thrilled with the results. The crusting is still beautiful and it is still a dream to work with and smooth....Here's how I make Indydebi's bc chocolate.

Add 6 ounces unsweetened Baker's chocolate squares, Melted but still pourable to each batch of icing. You will also have to add a little more milk (I use half & half) but to keep from adding too much I add ONLY a teaspoon at a time until you have the right consistency...too much liquid can alter the crusting. I guarantee this is "hands down" the best tasting chocolate crusting bc ever thumbs_up.gif

mamawrobin Posted 27 Jun 2010 , 5:37pm
post #5 of 22
Quote:
Originally Posted by indydebi

Yes, if you add more cocoa (dry ingredient) you will need to add more liquid to compensate. If you add more liquid (melted chocolate), you will need to add more dry ingredients to compensate. I've no idea how much .... "until it looks right". icon_wink.gif

I thought so to until I tried it...the melted chocolate doesn't change the "crusting" of this icing one bit..UNLESS you add too much milk...the reason that I now add only a teaspoon at a time until I have it "right"

General tip for mixing cocoa: Since cocoa has fat in it, it's best to mix cocoa with the p.sugar (dry ingredients). It mixes up much better. If you try to mix it with water or milk, the "water and fat don't mix" rule comes into play and it just takes for-EVER to blend.

The only time I've experienced mixing cocoa with a liquid that worked was the Hershey chocolate icing recipe and that's because the cocoa is being mixed with the melted butter .... fat into fat which always blends well.


indydebi Posted 27 Jun 2010 , 6:14pm
post #6 of 22
Quote:
Originally Posted by mamawrobin


I thought so to until I tried it...the melted chocolate doesn't change the "crusting" of this icing one bit..UNLESS you add too much milk...the reason that I now add only a teaspoon at a time until I have it "right"


Great to know! Thanks for sharing! thumbs_up.gif

mamawrobin Posted 27 Jun 2010 , 6:18pm
post #7 of 22
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mamawrobin


I thought so to until I tried it...the melted chocolate doesn't change the "crusting" of this icing one bit..UNLESS you add too much milk...the reason that I now add only a teaspoon at a time until I have it "right"

Great to know! Thanks for sharing! thumbs_up.gif




You're most welcome. thumbs_up.gif And "thank you" for sharing the most awesome buttercream recipe I've ever had. thumbs_up.gif

SunshineSally Posted 27 Jun 2010 , 7:14pm
post #8 of 22

I am the one who asked for Mamawrobin's advice on making the chocolate version of Indydebi's BC. I've done the powdered cocoa but I knew there had to be a better way and there is!! It was the BEST CHOCOLATE BUTTERCREAM EVER!!!!! icon_biggrin.gif

I made the recipe the way I normally do (which I think is the same way Mamawrobin does it). I melted the chocolate in the microwave (be careful not to burn it), let it cool to the point where it was still pourable and then poured it into the KA, mixed it a little and then slowly added more whole milk until I had the right consistency. I used the Bakers Unsweetened Chocolate.

It spread easily and crusted just as well as the vanilla version. This is my new go to for Chocolate BC. I added the pic this morning and it's the bottom tier of my baseball cake. I have a long way to go before I can get my BC as smooth as everyone else's on here but this is the smoothest that I have managed so far!

mamawrobin Posted 27 Jun 2010 , 7:31pm
post #9 of 22

That's a good looking cake Sally thumbs_up.gif

homeslice Posted 28 Jun 2010 , 12:52am
post #10 of 22

Wow! Thanks, everyone, for sharing your experiences! I'm so excited to try it!! icon_biggrin.gif

Taleesa Posted 28 Jun 2010 , 1:12am
post #11 of 22

I can't wait to try it!

Btrfly578 Posted 28 Jun 2010 , 1:32am
post #12 of 22

Same here, can't wait to try it out. Not only just the BC, but the Choc. and adding Orange Extract.

Peridot Posted 28 Jun 2010 , 2:34am
post #13 of 22

I am going to try the melted chocolate as I have yet to find a BC that's tastes great and CRUSTS!

Thanks for the tip Mamawrobin.

SunshineSally Posted 28 Jun 2010 , 2:37am
post #14 of 22

Thanks Mamawrobin! The cake was a hit and I got 2 more orders JUST because of the chocolate buttercream! icon_biggrin.gif

Cookie4 Posted 28 Jun 2010 , 2:43am
post #15 of 22

Indydebbie - are you still using Crisco since they changed their formula to zero trans fat? Or, are you using other brands of shortening as well - especially High Ratio or Pilgrim? Just wondering????

FleurDeCake Posted 28 Jun 2010 , 2:45am
post #16 of 22

thanks inddebi and mammarobin, i think i will give these tips a try also . I have been wanting to try indydebis bc recipe for some time and have been procrastinating , afraid to change i guess but I am going to jump in and give it a try

indydebi Posted 28 Jun 2010 , 3:09am
post #17 of 22
Quote:
Originally Posted by Cookie4

Indydebbie - are you still using Crisco since they changed their formula to zero trans fat? Or, are you using other brands of shortening as well - especially High Ratio or Pilgrim? Just wondering????


The reason I ended up posting this recipe (that I always SWORE I would take to my grave!) was because of a HUGE thread of CC'ers complaining about the new crisco zero-trans formula. My reaction was:

icon_confused.gif "They changed their formula? Really? no kidding? Huh!" icon_confused.gif

I never even noticed the difference. I had no idea there had been a formula change.

So I have just kept using what works ... Crisco .... no matter WHAT the formula! thumbs_up.gif

rkei Posted 28 Jun 2010 , 3:18am
post #18 of 22

I need a link to this recipe, please!!

mamawrobin Posted 28 Jun 2010 , 3:36am
post #19 of 22

Well Debi, I for one am very grateful that you didn't "take it to your grave" icon_lol.gif I couldn't get bc smooth no matter what I tried before I started using your recipe. I for one appreciate it very much. thumbs_up.gif

SugarBoy Posted 28 Jun 2010 , 7:13pm
post #20 of 22

I have read the various posts of the different BC's out there. And I have tried them all. Hands down - Indy's win.

But now I can't remember the "rules", so sorry for the repeat.

This is the one that does not need refrigeration?

How long can it be stored in air-tight container?

Can one ice/crumb coat a cake right out of the freezer with this BC?

Thank you for the awesome recipe! I agree with mamawrobin for not taking it to your grave. We can pass it on for generations and tell them the story of where we learned to make a great BC.

mamawrobin Posted 28 Jun 2010 , 8:35pm
post #21 of 22
Quote:
Originally Posted by SugarBoy

I have read the various posts of the different BC's out there. And I have tried them all. Hands down - Indy's win.

But now I can't remember the "rules", so sorry for the repeat.

This is the one that does not need refrigeration? NO refrigeration required

How long can it be stored in air-tight container?At least 2 weeks at room temperature.
Can one ice/crumb coat a cake right out of the freezer with this BC?

Can but don't recommend it...it will take FOREVER to crust. (believe me I know...won't be doing that again)

Thank you for the awesome recipe! I agree with mamawrobin for not taking it to your grave. We can pass it on for generations and tell them the story of where we learned to make a great BC.




Also beating the crisco (and I do prefer the crisco) for at least 15 minutes BEFORE adding any other ingredients makes it even better.

JulieMN Posted 29 Jun 2010 , 2:29am
post #22 of 22
Quote:
Originally Posted by mamawrobin

Well Debi, I for one am very grateful that you didn't "take it to your grave" icon_lol.gif




Ditto....love this recipe!

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