tracycakes Posted 3 Aug 2010 , 8:43pm
post #1 of

I normally use SugarShacks but my local wholesale supplier can't get Sweetex in and hasn't for the last 2 weeks and HIS supplier in Kansas City is out. icon_cry.gif

I've been wanting to try Indydebi's buttercream and this is the perfect opportunity. I made some today but it just looks curdled and I let it mix for over 20 minutes. It is gritty and not smooth at all, not just airholes but 'rough' looking. I used whole milk and it was cold.

Anyone ever had any problems? Got any ideas?

Thanks in advance!

31 replies
catlharper Posted 3 Aug 2010 , 9:09pm
post #2 of

Ok, so this is what I do..see if any of it differs from what you did.

I beat the crisco for at least 20 mins by itself on med/high. Then, slowing down the mixer to medium, I add in the other ingredients...alternating dry and wet...until completely incorporated, then I move the speed back up to med/high and let it mix for another 20 mins. This creates a smooth creamy buttercream for me.

I have no idea what sweetex is so I don't know what that might change for you. I use crisco/whole milk/powdered sugar/dream whip/ and vanilla.

Cat

Doug Posted 3 Aug 2010 , 9:20pm
post #3 of

and I beat the crisco and all the wet ingredients together first until the wet is fully incorporated into the crisco and it is light and fluffy -- about 15 to 20 min. (start on stir until very little wet remains, then up to 4 on the KA for 10 min, then up to 6 for at least 5)

then add the powdered sugar all at once with KA OFF. Turn to stir until now longer have to worry about a mushroom cloud of PS if turned higher. Then to 2 for about 5 min. Then to 4 for 10 or so. Then to 6 for about 4 min (and be sure to have a towel over the KA to catch any AWOL bits.

Always comes out smooth and fluffy for me this way.

If it needs thinning for any reason, I add extra milk 1 TSP at a time as it mixes on 4.

tracycakes Posted 3 Aug 2010 , 9:21pm
post #4 of

Thanks Cat! I mixed it like I have all other buttercreams. I mixed my shortening with the wet stuff for probably 10 - 15 min. until well mixed on low to med. Then, on low, I added my ps a little at a time until I had all of mixed it and moved the mixer to 6 and let it go for probably at least 20 min. I covered a small dummy and let it sit and it appears to be crusting well and getting smooth when I use Viva. I'm going to let the covered dummy sit a while and see how it does.

cakeglitz Posted 3 Aug 2010 , 9:26pm
post #5 of

I use Indidebi's recepie all of the time and I've never had an issue. I beat my Crisco, vanilla and most of the milk until it's mixed pretty well and then I add my dream whip, mix for a few minutes then add my powdered sugar slowly. (I never time my mixing). After I have mixed in all of the powdered sugar, I add the reaming milk (if any) and mix until I get the consistency that I want... sometimes I add more milk than the receipe calls for, just depends on the consistency that I'm needing. For instance to use for piping a dam, I use a very stiff consistency...to crumb coat and ice the cake, I use a thinner consistency. Hope this helps!! icon_smile.gif

LittleFox09 Posted 3 Aug 2010 , 9:28pm
post #6 of

I use Indydebi's recipe too and Ive never had a problem with it until yesterday. It came out just a tad gritty but it wasnt too bad. Thankfully it was just for cupcakes that I made for us to eat. I figured it was just a fluke or something. Good luck to you!

sweet_T7 Posted 3 Aug 2010 , 9:36pm
post #7 of

Question: has anyone made Indy's recipe with cream cheese? does that change anything? thanks in advance icon_smile.gif

indydebi Posted 3 Aug 2010 , 10:01pm
post #8 of

Not sure how "curdled" it looks, but you can't judge this icing by what it looks like in the bowl. It always looks "worse" in the bowl than it does once you get it applied to the cake.

HEre's a thread with photos of what it looks like in the bowl. How close to these pics does yours look? http://cakecentral.com/cake-decorating-ftopic-650745-0.html

deMuralist Posted 3 Aug 2010 , 10:27pm
post #9 of

I have made it with cream cheese, I have also done it with the white chocolate and with unsweetened chocolate and all versions are fantastic. The only thing I do slightly differently than what is written above is to warm a couple T's of the liquid and let the dream whip "dissolve" in it before adding to the batch.

this recipe is a quote from mamawrobin

"Crusting Cream Cheese Icing

Here is my version of Crusting cream cheese icing/Indydebi's buttercream variation.

1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)

Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.


You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method. "

sweet_T7 Posted 4 Aug 2010 , 12:12am

Thank you deMuralist for your quick reply..as i am making that icing right now!!! The chocolate versions sound really delish too icon_smile.gif
i am using this on a wedding cake for Aug 14th,,,and making it ahead and 'fridgen (is that a word?) lol

deMuralist Posted 4 Aug 2010 , 12:24am

I really like it with the unsweetened chocolate. The cream cheese cuts the sweetness a bit but is not a strong cream cheese flavor, and the unsweetened chocolate cuts the sweetness even more and even though it is not super dark it tastes like dark.

I am just starting to experiment with increasing the ratio of the cream cheese to get a stronger cream cheese flavor.

mamawrobin Posted 4 Aug 2010 , 12:59am
Quote:
Originally Posted by deMuralist

I really like it with the unsweetened chocolate. The cream cheese cuts the sweetness a bit but is not a strong cream cheese flavor, and the unsweetened chocolate cuts the sweetness even more and even though it is not super dark it tastes like dark.

I am just starting to experiment with increasing the ratio of the cream cheese to get a stronger cream cheese flavor.





I love the chocolate version made with the unsweetened chocolate squares. Mine is dark in color. I add about 8 ounces to each batch.

My cream cheese version doesn't have a very strong cream cheese flavor because I don't like cream cheese icing that much...lol...and I need a heat stable icing. You can reduce the amount of Crisco and increase the cream cheese to give it a stronger cream cheese flavor.

PiccoloChellie Posted 4 Aug 2010 , 1:34am
Quote:
Originally Posted by tracycakes

I've been wanting to try Indydebi's buttercream and this is the perfect opportunity. I made some today but it just looks curdled and I let it mix for over 20 minutes. It is gritty and not smooth at all, not just airholes but 'rough' looking. I used whole milk and it was cold.

Anyone ever had any problems? Got any ideas?

Thanks in advance!




Are you using Crisco or a store brand shortening? I've had unpleasant results when using a store brand shortening - come to find out it was a mix of vegetable and meat fats, not pure veg shortening.

tracycakes Posted 4 Aug 2010 , 12:41pm

Thanks for the pics Debi! That is what mine looked like. I used it on a cake and it smoothed out just find. You know how things are supposed to look like the picture in our heads - just like the cakes in our head look different than the actual finished product, at least in my case they do. icon_wink.gif

I did turn out quite gritty though. I was thinking of maybe warming the milk and dissolving the Dream Whip like suggested.


Edited to add: I used Crisco brand - definitely. Since I couldn't get Sweetex, my hubby was looking at other shortenings local suppliers had and I wouldn't even try them. I'm especially not going to buy 50 lbs of an unfamiliar product.

deMuralist Posted 4 Aug 2010 , 6:25pm

8 ounces of the chocolate, no wonder mine isn't dark I have only been using 3, tasted great though.

have no problems with grittiness now that i let it dissolve in warm milk.

I will experiment with the cream cheese to crisco ratio when it cools off, we hit 100 today!

catlharper Posted 4 Aug 2010 , 8:14pm

I actually use how ever many chocolate squares I want to get the color/taste I want for the chocolate buttercream. I usually use about 6 and get a medium strength but last week I made up a dark chocolate buttercream using 8 and it was wonderfully dark in taste! LOVE dark chocolate but I know that lots of people like the more mild taste so I try to fit whatever their tastes are...but my daughter and I (who were decorating the cake together) LOVED the dark chocolate so much it was hard not to eat the leftovers<G>

sweet_T7 Posted 10 Aug 2010 , 7:05pm

About making Chocolate Indy Buttercream: I'd love to use the unsweetened choc squares, but can I use Hershey's Cocoa Powder...? have any of you done this? I'm thinking it'll probably be okay...just checking icon_biggrin.gif TIA

mamawrobin Posted 10 Aug 2010 , 8:15pm
Quote:
Originally Posted by sweet_T7

About making Chocolate Indy Buttercream: I'd love to use the unsweetened choc squares, but can I use Hershey's Cocoa Powder...? have any of you done this? I'm thinking it'll probably be okay...just checking icon_biggrin.gif TIA




You can but the melted chocolate is SOOOO much better.

JaeRodriguez Posted 10 Aug 2010 , 8:25pm

sweet_T7- I've used the cocoa powder and it's good, I like melted chocolate better though. With the powder you would just sub some for ps!

sweet_T7 Posted 10 Aug 2010 , 10:54pm

Thanks.... I figured it would work ok...actually added cocoa powder and some chocolate ganache & it is yummy!!!!

ladybug614 Posted 11 Aug 2010 , 3:01am

How much cocoa powder do you sub for the ps? 1 to 1 ratio???

JaeRodriguez Posted 11 Aug 2010 , 6:01pm

I know I did a cup for a cup but I can't remember how many cups I used.

cakewitch85 Posted 14 Aug 2010 , 3:04pm

Hi everyone, I love to use Indydebi buttercream, so to make this a chocolate version you just add 8 oz of melted unswwtend chocolate to the recipe with out changing anything thank. I made an orange flavor version with your help and it as good. thanks

srkmilklady Posted 22 Aug 2010 , 3:20am

I know there has been a lot of discussion about IndyDebi's buttercream recipe and I've read as many posts that I could, but I haven't seen an answer to the question I have. It may have already been addressed, but I can't find the info I need, so I apologize for yet another question about the recipe.

I'm unsure about the "Crisco" to be used. I, along with many others on here were taught in the Wilton classes (in Canada) that Crisco is now trans fat free and that to make a good crusting buttercream I would need to use a "high ratio" shortening. Is the Crisco in the U.S. also trans fat free and is that what everyone is using in this recipe??

I am really wanting to try this, but want to make sure I use the proper shortening. Thanks for your help!

indydebi Posted 22 Aug 2010 , 4:38am

srkmilklady, yes you can use the zero-trans-fat crisco. That's actually what makes my icing a little unique and popular.

When crisco changed their formula, CC was FLOODED with threads on how this has ruined BC icing; nothing was crusting; icing was falling off of cakes; etc.

I was reading these threads in amazement bcause I had no noticed any difference. Changed their formula? No kidding? Zero trans fat? Really? Huh! Whadda ya know!?

I posted the recipe and it became an instant hit. I'm assuming the Dream Whip is the secret ingredient that makes it work. thumbs_up.gif

srkmilklady Posted 22 Aug 2010 , 4:57am

Thanks so much indydebi...I'm happy to hear that because I had quite a supply of crisco on hand when I was told in my very first class that I couldn't use it. We also used meringue powder in the "class buttercream"...which I'm very happy I won't have to use when your recipe becomes my new BC recipe from now on. I have two cakes I need to make for Monday and I'm looking forward to using your BC recipe for them.

Just one other question, can the butter flavored Crisco be used to give the icing a bit more of a "buttery" taste such as IMBC produces?

Thanks again!

indydebi Posted 22 Aug 2010 , 5:03am

Butter-flavored crisco is up to your own taste. Some have used it.

I used it. Once. In cookies. Once. Just once. Eventually threw the almost-full can away. I didnt' even want to fry eggs in this stuff.

srkmilklady Posted 22 Aug 2010 , 5:09am

Thanks! thumbs_up.gif

DeezTreatz Posted 24 Mar 2011 , 2:39pm

Hello.. sorry to bring this thread back - but I very much need some help!
I'm going to make your icing - chocolate style - I usually used cocoa but find it tooo sweet!
I want to try using semi-sweet chocolate - just wondering if there is certain instructions I should follow for melting it and adding it to the B/C?

Thank you so much
Dee

indydebi Posted 24 Mar 2011 , 7:01pm

Adding cocoa made it sweet? icon_confused.gif Remember as a kid when you ate the spoon of cocoa (my gosh who among us hasn't done that silly thing?)? that's when we learned its NOT the same as a spoon of Nestle's Quik! icon_lol.gif

My understanding is that cocoa doesn't have sugar in it, so I'm confused on how adding cocoa can make it too sweet. icon_confused.gif

As far as how much .... I'm useless there as I'm a "until it looks (or tastes) right" cook. but when I need a chocolate icing, I use the one on the side of the Hershey cocoa can. thumbs_up.gif

Quote by @%username% on %date%

%body%