Indydebi Icing

Decorating By MommaDukes Updated 26 Apr 2012 , 1:43pm by DemiGiggles

MommaDukes Posted 9 Dec 2010 , 4:27pm
post #1 of 23

I love this icing!!!
So does everyone else in my family.
Thank you for sharing this recipe. thumbs_up.gifthumbs_up.gifthumbs_up.gificon_smile.gif

22 replies
KatsSuiteCakes Posted 9 Dec 2010 , 4:45pm
post #2 of 23

Couldn't agree more........perfect! thumbs_up.gif

josweets Posted 9 Dec 2010 , 5:38pm
post #3 of 23

Where can I find it? icon_cry.gif

caked4life Posted 9 Dec 2010 , 5:54pm
post #4 of 23
Quote:
Originally Posted by josweets

Where can I find it? icon_cry.gif




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

It makes beautiful roses too!

MommaDukes Posted 9 Dec 2010 , 5:56pm
post #5 of 23

You beat me to posting the link icon_biggrin.gif

This frosting is the BEST hands down, we are in south florida and I never have trouble with it and the humidity.

indydebi Posted 10 Dec 2010 , 12:21am
post #6 of 23

ah shucks! Thanks!

josweets Posted 12 Dec 2010 , 11:37pm
post #7 of 23

Caked4 life - Thank you for sharing the link.

Indydebi - thank you for sharing your recipe!


Can't wait to try it out icon_smile.gif

josweets Posted 12 Dec 2010 , 11:47pm
post #8 of 23

IndyDebi - Can I make this icing in advance and store either in fridge or freezer? What do you recommend?

Also, do you recommend refrigerating the cake after icing it? or just let sit on counter?

Thanks in advance --

DeezTreatz Posted 12 Dec 2010 , 11:56pm
post #9 of 23

It truly is the best! Everyone that has tried it here LOVES it and the chocolate & hazelnut version! MMM Mmm mmm! icon_smile.gif

indydebi Posted 13 Dec 2010 , 12:04am
post #10 of 23

I never refrigerate this icing and I NEVER refrigerate my cakes.

josweets Posted 13 Dec 2010 , 12:10am
post #11 of 23
Quote:
Originally Posted by indydebi

I never refrigerate this icing and I NEVER refrigerate my cakes.



Thank you for such a quick reply! Can it be made in advance, and if so, how does it need to be stored?

cupcakesnbuttercream Posted 13 Dec 2010 , 12:19am
post #12 of 23

Yep, love it. I often try different icing recipes, but this is my "go-to" recipe.

DeezTreatz Posted 13 Dec 2010 , 12:20am
post #13 of 23

I make my cakes (example) Friday night for Saturday - And leave them in a box on a counter overnight - and the cake is still fine out the next day.
I wouldn't put it in a sealed container - this can make it sweat, etc.
Always store in a cardboard box! icon_smile.gif
I use water instead of milk when I make this recipe!

indydebi Posted 13 Dec 2010 , 12:38am
post #14 of 23

i store it on the counter for days/weeks (depending on the baking volume).

au_decorator_76 Posted 13 Dec 2010 , 1:14am
post #15 of 23

Best icing hands down!!! Everyone that has had it loves it. I beat the heck out of the crisco. The best for taste and for crusting. So glad I found it! icon_smile.gif

Peridot Posted 13 Dec 2010 , 1:45am
post #16 of 23

Best icing I have ever used. Absolutely love it and it freezes well also.

momto2pottsy Posted 13 Dec 2010 , 2:09am
post #17 of 23

I agree, BEST ICING EVER!!!! Thankyou so much IndyDebi!! This is my family's favourite icing, esp. my husband's. For someone who's not a "sweets" person, he'll eat this icing from the bowl!

josweets Posted 13 Dec 2010 , 2:32am
post #18 of 23

Thanks to everyone for the replies and tips...I can't wait to try it icon_biggrin.gif

ThePurpleButterfly Posted 13 Dec 2010 , 4:23am
post #19 of 23

I'm def going to try it!! I should add that it shouldn't even be called a BC considering there's no butter nor any butter flavoring. It's more of a simple cake icing. Anyone try this using butter flavoring?

NanaSandy Posted 13 Dec 2010 , 4:41am
post #20 of 23

indydebi: I just have to say it is good to know that I am not the only one who doesn't refrigerate my cakes. After reading thru the forums, I was starting to think maybe I needed to. (but of course, as a home hobbyist, I don't have the room in fridge icon_rolleyes.gif ) So thank you for that!!!
I checked out your recipe, and I am going to have to try that! Sounds yummy!!

Peridot Posted 13 Dec 2010 , 3:11pm
post #21 of 23

I do not refrigerate my cakes either and I always feel like I SHOULD be doing this step.

visionsofprisms Posted 13 Dec 2010 , 3:20pm
post #22 of 23
Quote:
Originally Posted by ThePurpleButterfly

I'm def going to try it!! I should add that it shouldn't even be called a BC considering there's no butter nor any butter flavoring. It's more of a simple cake icing. Anyone try this using butter flavoring?




I love indydebi's BC, I have read in some forums were people don't like the fact that it is all shortening.

But just for them to know, you can substitute butter in. It calls for 1 1/3 cups shortening, I tried using 1 cup shortening and 1/3 cup butter. It still worked great like always, and gave it the buttery taste that some people love.

But definitely the best crusting BC I have ever used.

DemiGiggles Posted 26 Apr 2012 , 1:43pm
post #23 of 23

Hi, I am not a professional baker and am making my first wedding cake in August in Canada so it will be humid and hot. I have done my research and want to use your IndyDebi Icing recipe. I have heard amazing things, but I am worried that it sometimes cracks. I am using it for my birthday cake this weekend, and was wondering if you have any advice for both preventing this frosting from cracking as well as how to fix it if it does crack (ie I have read that adding vinegar helps, as does adding more milk). So you can better comment on what I might do wrong this is exactly what I am doing:

1. make the frosting with these ingredients
1-1/3 cups Trex
1/3 cup milk, depending on consistency needed
3 Tbsp powdered Birds Dream Topping
1-2 Tbsp clear vanilla
2 lbs powdered sugar (MUST be pure cane sugar)
a pinch of salt because I don't like really sweet frostings.

2. I will then beat the shortening for 10-15 minutes ON LOWEST SPEED before adding other ingredients. Slowly add sifted sugar. Add rest of the ingredients.

3. I will put a layer between frozen cakes (they are 14 inch and so they are easier to handle this way. Pipe an edge of BC and fill with my fruit filling. Then put other layer of cake on and bring cakes to temperature.

4. Frost the entire cake and rest for 15 minutes. Use VIVA method.

5. Leave cakes out on my counter (or if I do it the day before in a cardboard box). As per your recommendation I will not refrigerate my cake BUT COULD YOU PLEASE COMMENT ON IF I CAN LEAVE THE CAKES ON THE COUNTER FOR A DAY IN 90 DEGREE TEMPERATURES WHEN I MAKE THE SAME CAKE IN AUGUST?

SERIOUSLY thank you so much. I wouldn't be able to pull this off if it weren't for all of your advice. Thanks.

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