lbt1209 Posted 2 Jan 2012 , 1:28am
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Does anyone know where I can find Indy's buttercream recipe? I've heard its a great recipe. I have my first wedding cake next weekend and need a good recipe that'll give me the smooth fondant look and taste great. I dont have access to sweetex so I'd have to use crisco. TIA

8 replies
melanie-1221 Posted 2 Jan 2012 , 1:35am
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http://cakecentral.com/recipe/indydebis-crisco-based-buttercream-icing

lbt1209 Posted 2 Jan 2012 , 2:02am
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Thanks for the link. Have you used this recipe? Do you know if I can refrigerated the iced cake? I know it says on there that they don't refrigerate the frosting itself but my cake will not be covered in fondant and will have a strawberry filling. Thanks so much icon_biggrin.gif

melanie-1221 Posted 2 Jan 2012 , 2:30am
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You're welcome. I have had it saved for a rainy day to try, unfortunately I have not used it yet so I am not sure about refrigeration. I can't imagine why not..but I'd rather hear it from someone who has used it.

Keyscakes Posted 2 Jan 2012 , 2:44am
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Indy's recipe is great if you have high-ratio shortening but it absolutely will not come out right with Crisco. I've been there and done that icon_sad.gif. If you do get hold of some high-ratio shortening and make Indy's recipe it refrigerates without any problem, it's just nice that it's not necessary to keep it cold.

cheatize Posted 2 Jan 2012 , 3:12am
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It works well with Crisco for me and I believe Indydebi herself uses Crisco in this recipe. Yes, you can refrigerate a cake iced with it. As far as smoothing, as with almost any recipe, it depends on your technique, skill, etc... It crusts so you can use Viva on it.

I'm sure if you PM'd Indydebi, she'd be happy to answer any of your questions.

AnnieCahill Posted 2 Jan 2012 , 8:36pm
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Crisco is all Indy uses. I made this recipe a long time ago with Crisco and it turned out fine, but it did crust very quickly. I have also made it with high ratio and let me tell you, you do NOT want to replace the shortening in the same amounts. You need to cut back on the HR because the icing will have a very thick texture, and not in a good way.

I don't use this recipe anymore unless it's for a cake that's going to be outside in 10,000 degree weather. For me, I like butter icings and tried one a while back that I liked a lot better. It's mostly butter with a tiny bit of shortening. Then again, I'm not a big fan of crusting icings.

SweetsbyLadawn Posted 11 Jan 2012 , 6:08am
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TY

Keyscakes Posted 6 Apr 2012 , 7:41pm
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I know this is very late but I just noticed that I made a huge mistake, I'm sorry for any confusion. I had Indy's and Sugarshack's recipes confused. As previously posted, Indy's does use Crisco and works great, Sugarshack's recipe requires HR shortening. I will try to be more careful in the future.

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