Question About Indydebi's Crisco-Based Buttercream

Baking By jess605 Updated 27 Jul 2010 , 8:41pm by cakewitch85

jess605 Posted 26 Jul 2010 , 2:21pm
post #1 of 20

I'm considering trying this out for a 2-tier bday cake. Can Sweetex be substituted for Crisco?

19 replies
mamawrobin Posted 26 Jul 2010 , 2:29pm
post #2 of 20

Yes, but when using a hi ratio shortening use only 1 cup instead of the 1 1/3 cups as originally called for in her recipe.

jess605 Posted 26 Jul 2010 , 2:31pm
post #3 of 20

Thanks!

MommaDukes Posted 26 Jul 2010 , 2:32pm
post #4 of 20

I have even used 1/2 high ratio and 1/2 Crisco and it was yum yum

jess605 Posted 26 Jul 2010 , 2:33pm
post #5 of 20

If using 1/2 high ratio and 1/2 Crisco, do you use the 1 1/3 cups that the orig recipe calls for?

galliesway Posted 26 Jul 2010 , 2:44pm
post #6 of 20

Why wouldn't you use 1 1/3 hi ratio? Probably a dumb question? Wasn't the original recipe based on when Crisco had fat?

MommaDukes Posted 26 Jul 2010 , 3:06pm
post #7 of 20

I had bought some hi-ratio before I can across Deb's recipe and I am trying to use it up. As soon as it's gone all Crisco for me.
I had made it with all Crisco too. Just trying to use up that costly hi-ratio.

Peridot Posted 26 Jul 2010 , 4:30pm
post #8 of 20

I would like to know also as I have a ton of Hi Ratio and if I could make Indy's BC with Hi Ratio that would be great. What about the crusting - will it still crust beautifully like the original recipe?

mamawrobin Posted 26 Jul 2010 , 6:18pm
post #9 of 20
Quote:
Originally Posted by galliesway

Why wouldn't you use 1 1/3 hi ratio? Probably a dumb question? Wasn't the original recipe based on when Crisco had fat?




Hi ratio shortening can adsorb more sugar and liquid than regular shortening...therefore this recipe is better if you cut the amount by 1/3 when using hi ratio. There's more of a difference in hi ratio shortening than just the trans fat.

Yes..the original recipe was based on when Crisco had trans fat but this icing works perfectly with or without it. Indydebi has said that when everyone started complaining about the removal of trans fat in shortening she was surprised because she noticed no changes in her icing. The Dream Whip is the difference. It has hydrogenated vegetable oil (thanks Linda) thumbs_up.gif

Yes it crust beautifully.

jess605 Posted 26 Jul 2010 , 6:53pm
post #10 of 20

One last question, in terms of timing. I need the cake for mid-day on a Sunday. If I make the cake mid week and freeze it, and then make the frosting on Friday and frost it on SAturday, can I leave it out until Sunday or do i need to put the cake in the fridge. Is there any downside to putting it in the fridge (will it crack, etc)?
Thanks!

mamawrobin Posted 26 Jul 2010 , 7:48pm
post #11 of 20

Your timeline sounds fine. Your cake will be fine at room temperature. I suppose that it depends on location whether or not you'll have issues refrigerating your cake. If you don't use a perishable filling there is no need to refrigerate. Her icing will also keep for two weeks at room temperature.

I never refrigerate my cakes and neither does Indydebi. I have issues with her icing if I refrigerate my cakes....some people don't but I do and I know that Indydebi has said that the only time she had an issue with a cake is the two times that she put a cake in the refrigerator.

jess605 Posted 26 Jul 2010 , 7:51pm
post #12 of 20

Do I need to refrigerate it after the crumb coat, or just let it harden at room temp? I'm not using any perishable filling. Honestly, I haven't really thought as far as filling yet (that is the next thing I need to determine)...but I wont be using anything perishable. Thanks icon_smile.gif

mamawrobin Posted 26 Jul 2010 , 8:18pm
post #13 of 20
Quote:
Originally Posted by jess605

Do I need to refrigerate it after the crumb coat, or just let it harden at room temp? I'm not using any perishable filling. Honestly, I haven't really thought as far as filling yet (that is the next thing I need to determine)...but I wont be using anything perishable. Thanks icon_smile.gif




NO...don't refrigerate after crumbcoating. If you put it in the fridge it won't crust until you take it out and it comes to room temperature. Crusting occurs from the air drying the icing. You'll see how fast her icing crust. It will crust in 5 minutes or so after you put it on the cake.

I made the mistake of putting a crumbcoated cake in the fridge once and it took just short of forever to crust...LOL......putting it in the fridge only makes it firm from being cold...it doesn't make it crust.

As far as filling goes I usually just use buttercream for that as well. icon_lol.gif

jess605 Posted 26 Jul 2010 , 8:20pm
post #14 of 20

mamawrobin, thanks for all the helpful advice!! icon_smile.gif

cakewitch85 Posted 26 Jul 2010 , 10:08pm
post #15 of 20

I always use her icing which is great, but i want to make an orange flavored buttercream, would I use orange zest and orange extract to replace some or all of the vanilla. thanks

PiccoloChellie Posted 27 Jul 2010 , 12:02am
post #16 of 20
Quote:
Originally Posted by cakewitch85

I always use her icing which is great, but i want to make an orange flavored buttercream, would I use orange zest and orange extract to replace some or all of the vanilla. thanks




That's exactly how I make orange icing. thumbs_up.gif If I want a really strong orange flavor I sub all the vanilla for orange extract; if I want it a little milder I use half orange & half vanilla. I then add the orange zest (YUM) to taste.

mamawrobin Posted 27 Jul 2010 , 12:35am
post #17 of 20

I do the same. I actually asked this question a few months ago. I make lemon buttercream using the lemon extract and lemon zest as well.

frankdiabetes Posted 27 Jul 2010 , 12:41am
post #18 of 20

I made this icing with hi-ratio and doubled it; I used 2 1/3 cups for the doubled version (because like mamawrobin said, you need less hi-ratio) and it worked beautifully. I was a little worried to try it after the trouble JGMB had had with coloring it, but it was perfectly fine for me. I also flavored it with Bailey's Irish Buttercream to go with a chocolate stout cake with Jameson ganache. Yum!

mamawrobin Posted 27 Jul 2010 , 2:41am
post #19 of 20
Quote:
Originally Posted by frankdiabetes

I made this icing with hi-ratio and doubled it; I used 2 1/3 cups for the doubled version (because like mamawrobin said, you need less hi-ratio) and it worked beautifully. I was a little worried to try it after the trouble JGMB had had with coloring it, but it was perfectly fine for me. I also flavored it with Bailey's Irish Buttercream to go with a chocolate stout cake with Jameson ganache. Yum!




Oh my...your cake sounds yummy icon_smile.gif

For the record...I have never had any problem tinting this icing. thumbs_up.gif

cakewitch85 Posted 27 Jul 2010 , 8:41pm
post #20 of 20

We are having our first ever block party, I want to make just sheet cakes one chocolate and an orange to pass out. thanks alot for your answers.

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