Indydebi's Butter Cream Receipe?

Baking By mom2my3girlz Updated 15 Jul 2010 , 9:11pm by JGMB

mom2my3girlz Posted 13 Jul 2010 , 8:18pm
post #1 of 20

I hear alot of people talking about this butter cream. Where can i find the recipe?

19 replies
Mme_K Posted 13 Jul 2010 , 8:28pm
post #2 of 20

This is her icing:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

It is terrific! thumbs_up.gif
This is from mamawrobin in another post:


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I bet you'll love it. Here are a couple of tips that make it even better.
BEAT your crisco at least 15 minutes BEFORE adding any other ingredients. It will look like sour cream once it's been "pulverized" SIFT your powdered sugar and warm your milk (I use half & half) before adding.

Once you've added all of the ingredients...walk away from your mixer and let it rip.....I usually let mine go for at least 20 minutes. It will make the most creamy..delicious icing you can imagine. I always make a double batch when I make it because it keeps for two to three weeks at room temperature.

ALSO...don't refrigerate unless you have a perishable filling. This icing will crust in under 5 minutes but if you ice a frozen cake or a cold cake you're going to have "crusting" problems. Your cake should be at room temperature BEFORE you ice it.

Just wanted to try and help you avoid some of the problems you could get into w/o being aware of them.


Some great advice!

mamawrobin Posted 13 Jul 2010 , 10:23pm
post #3 of 20

thumbs_up.gif I see that Mmek beat me to it icon_biggrin.gif Was going to share my tips.
Thanks Mmek thumbs_up.gif.

I'll also go ahead and share this.
Chocolate buttercream using Indydebi's recipe.
Start with a batch of Indydebi's icing.
Add 6 ounces of melted UNsweetened Baker's Chocolate Squares, melted and cooled but still pourable.
You'll also have to add extra milk (half & half) because the chocolate will thicken the buttercream. I add only a teaspoon at a time so that I'm careful not to add too much liquid.

This makes an excellent chocolate buttercream. It will also crust and smooth just the same as it does w/o the chocolate..which is a huge plus for me.

Mme_K Posted 13 Jul 2010 , 10:53pm
post #4 of 20

I had it bookmarked because it was such good advice! (as usual) I always appreciate your shared knowledge. Thank you so much for all your valuable input, Mamawrobin. thumbs_up.gif

MadMillie Posted 13 Jul 2010 , 11:18pm
post #5 of 20

Mamawrobin, how did the cream of cheese version work out under the fondant?
http://cakecentral.com/cake-decorating-ftopicp-6869466-.html#6869466

trish08638 Posted 14 Jul 2010 , 12:35am
post #6 of 20

i tried this about a month ago and will prob never go back to the old recipe i was using.....this buttercream is FANTASTIC in heat and it is very tasty, i also took mamawrobins advice and beat the heck out of the crisco.....

great recipe, good advice on this website

T

mamawrobin Posted 14 Jul 2010 , 12:59am
post #7 of 20
Quote:
Originally Posted by MadMillie

Mamawrobin, how did the cream of cheese version work out under the fondant?
http://cakecentral.com/cake-decorating-ftopicp-6869466-.html#6869466




I'm sorry that I forgot to post that. I did use it under fondant and I didn't have any issues with it. I may even try adding a little more cream cheese (daughter says it needed more...she loves cream cheese icing) next time.

I wanted the icing to still be heat/humidity stable so I didn't want to add too much cream cheese for that reason. But with the results that I got even using under fondant I'm thinking that adding even a little more cream cheese wouldn't hurt.

MadMillie Posted 14 Jul 2010 , 1:03am
post #8 of 20

THANKS Mamawrobin!

cakeprof Posted 15 Jul 2010 , 1:55am
post #9 of 20

Hi all, first post although have been lurking here reading threads. Have a question or two about Indydebi's buttercream that I could not find answers to in other threads. Rather than starting a new thread I decide to piggyback this one.

I prefer buttercreams with butter, but I also recognize that in the summer butter just will not hold up to the heat and humidity. So I am trying shortening based buttercreams.

I tried Sugarshacks--well to be fair I tried the method and most of the ingredients (so I did not try it as she posts it). I read folks discussing how they have tried it with Crisco--living in an area with no access to hi ratio, I opted to give it a shot. Came together okay but when I tasted it, frankly it tasted like other shortening based buttercreams I have had on grocery store cakes. I am not trying to denigrate the recipe but to say I did not care for its flavor profile.

So here is the first question. I read msny people raving about Indydebi's buttercream which is Crisco based. I was wondering if any of the biggest fans can give me an insight into its flavor profile. I could just make it, but I have just thrown away a chunk of cash on SugarShack's and if possible would like to save some money.

Replies like its tasty or the best I ever had will not be particularly helpful. That very well may be but if it is like other shortening based buttercreams in its flavor profile, it may be the best shortening based buttercream but I (and others I bake for whol also are not particularly fond of shortening based buttercreams) will likely not care for it.



The other questions I guess are for momawrobin so I guess I will just pm her.

CakeandDazzle Posted 15 Jul 2010 , 2:04am
post #10 of 20

i hate hate hate shortening based bc recipes... i tried indydebis last week, but double the recipe and used half crisco half butter with the tips above it came out great and i am very very picky i hate the film on the roof of my mouth... this is the first ambc that i can eat! hth

mamawrobin Posted 15 Jul 2010 , 2:25am
post #11 of 20

cakeprof, pm me anytime if you'd like. I'd be happy to answer any questions that I can.

I prefer Crisco with Indydebi's recipe. I have used other shortenings but Crisco gives the best results in my opinion. I bake for a catering company when they cater an event that needs cake. The owner ask me IF I used shortening in my buttercream. She actually couldn't tell.

I do use all shortening because of the heat and humidity. I have to have an icing that will hold up to these conditions and Indydebi's will.

cakeprof Posted 15 Jul 2010 , 2:45am
post #12 of 20

CakeandDazzle -- How did the butter/Crisco combo fair? Of course the fame of this recipe is that it is tasty and stands up well to heat. Adding butter would seem to reduce its ability to withstand high temperatures. If temperature was not an issue then probably won't be able to answer. But curious would it behave more like a butter based buttercream or more like Indydebi's all Crisco recipe?

JGMB Posted 15 Jul 2010 , 3:17am
post #13 of 20

Thanks for starting this thread and for all the great responses! It's really timely for me, as I have a friend who asked me to make a cake for her tomorrow. After I said yes, she told me that she's going to have to drive it to Wisconsin 1 1/2 hours away and that her AC isn't working too well. It's in the mid 90's here!!!! So, I think I'll give IndyDebi's a shot. Thanks again!

JGMB Posted 15 Jul 2010 , 11:40am
post #14 of 20

Okay, that's my post directly above. So, I did give it a shot and I must say that I'm not a fan!!! I don't know what went wrong, but I followed Mamawrobin's tips exactly: sifting, warming the milk, all that beating and, unfortunately, even making a double batch. icon_cry.gif

What a lot of ingredients I wasted, including an entire bottle of Americolor navy blue (and that was for only 2 cups of frosting). The color was just this yucky grayish, not getting much darker with each addition, then I noticed that a lot of the color had sunk to the bottom of the bowl. I remixed it and put it in this container. Within an hour, the color had sunk to the bottom of that, too. It just wouldn't incorporate!!!!! Photos attached.

So, I'm going back to my regular BC, 90+ degree weather or not!
LL
LL

Maria925 Posted 15 Jul 2010 , 12:26pm
post #15 of 20
Quote:
Originally Posted by cakeprof

So here is the first question. I read msny people raving about Indydebi's buttercream which is Crisco based. I was wondering if any of the biggest fans can give me an insight into its flavor profile.




When my DH tasted it for the first time he LOVED it and described it as "like whipped cream only thicker". I think that's a fairly accurate description. The Dream Whip gives it a whipcream-like texture and flavor, but with the stability and heft of a shortening buttercream. It did not have a greasy texture like other BCs I have made.

And I did follow Mamawrobin's advice of beating the Crisco for 15 minutes and then the finished frosting I let the mixer beat for about 20 minutes. And I made a double batch also!

LOVE IT icon_smile.gif

frankdiabetes Posted 15 Jul 2010 , 2:56pm
post #16 of 20
Quote:
Originally Posted by JGMB

What a lot of ingredients I wasted, including an entire bottle of Americolor navy blue (and that was for only 2 cups of frosting). The color was just this yucky grayish, not getting much darker with each addition, then I noticed that a lot of the color had sunk to the bottom of the bowl. I remixed it and put it in this container. Within an hour, the color had sunk to the bottom of that, too. It just wouldn't incorporate!!!!!





Hmm...I'm about to try Indydebi's buttercream for the first time this weekend and would love to know why this happened! Makes me a little nervous since I will also require mine to be colored. Anyone have any insight?

mamawrobin Posted 15 Jul 2010 , 6:50pm
post #17 of 20

I'm also curious as to why this happened. Maybe Indydebi will see this thread and have an explanation because I certainly don't icon_lol.gif I've tinted my icing before but I certainly didn't have this to happen. icon_confused.gif

I've never had anything but excellent results with this recipe so I don't even know where to begin to figure out why this happened. icon_confused.gif

TexasSugar Posted 15 Jul 2010 , 7:54pm
post #18 of 20

JGMB, I've had icing seperate when I have added alot of color to it. Could that be kinda what happened here? Did you throw the icing out or do you happen to still have it? If you still have it I would say that I would try stirring in some cornstach with that blue and see if it helps hold the color better.

I think it probably has more to do with the Crisco (I don't use Indy's recipe) than the actual icing recipe.

mamawrobin Posted 15 Jul 2010 , 7:56pm
post #19 of 20
Quote:
Originally Posted by TexasSugar

JGMB, I've had icing seperate when I have added alot of color to it. Could that be kinda what happened here? Did you throw the icing out or do you happen to still have it? If you still have it I would say that I would try stirring in some cornstach with that blue and see if it helps hold the color better.

I think it probably has more to do with the Crisco (I don't use Indy's recipe) than the actual icing recipe.





Texas I almost suggested that JGMB add some cornstarch because I remember you saying that you do that sometimes when adding dark colors. I've "logged" that in my memory incase I ever need to do that. thumbs_up.gif

JGMB Posted 15 Jul 2010 , 9:11pm
post #20 of 20

Thanks for the cornstarch idea! Fortunately, I haven't had time to throw the frosting away yet. I had to make my regular BC and start working on this graduation cake. So, I'll give your solution a try.

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