Indydebis Buttercream Recipe

Baking By trisha leigh Updated 25 Jul 2014 , 10:15pm by enga

trisha leigh Posted 2 Jul 2014 , 2:45pm
post #1 of 31

AI'm trying to find this recipe, but every time I click on a link someone has posted, I get a pop up that I can't access it! And I seem to be having a hard time trying to post any forums on previous topics, so I will be very thrilled if this goes thru!!

30 replies
trisha leigh Posted 13 Jul 2014 , 2:50am
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AHelp please!

pastrypet Posted 13 Jul 2014 , 3:17am
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I put "indydebi buttercream" in the search box at the upper-right of the page. Then clicked on Recipes in the menu at the left.

trisha leigh Posted 14 Jul 2014 , 2:09am
post #5 of 31

AI made the recipe earlier & it was so gritty and tasted like crisco! What did I do wrong?!? Everyone raves about her recipe & I need a sturdy icing to hold up in south texas weather!

enga Posted 14 Jul 2014 , 2:26am
post #6 of 31


Originally Posted by trisha leigh 

I made the recipe earlier & it was so gritty and tasted like crisco! What did I do wrong?!? Everyone raves about her recipe & I need a sturdy icing to hold up in south texas weather!

Have you tried it with high ratio shortening instead?

Apti Posted 14 Jul 2014 , 3:08am
post #7 of 31

Her recipe is 25+ years old and was used for decades with the "old" Crisco that had trans-fat.  A couple of years ago, Crisco changed to a new, NON-trans-fat formula for health reasons.  (Trans-fat = bad)


The reason that trans-fats were invented in the first place and were so popular was because it allowed Crisco to "blend" much better and this resulted in smoother frosting that didn't melt like butter.  This is a simplistic explanation, but could explain why you feel your frosting is gritty.      The problem is that people want to have their cake OUTDOORS when it is HOT.  Hello?  See the obvious problem here?  Butter melts when it is hot.  Here is a great, funny, video:




Here are two SUPERB high-heat, high-humidity recipes. I have used both and prefer the Indydebi recipe. However, I live in So. California and is is NEVER humid here. Ricki's recipe may hold up better in hot/humid conditions. Important: Even though both recipes say "Crisco", these recipes were used for 30+ years BEFORE Crisco changed their recipe to NON-TRANS-FAT. The current Crisco does NOT perform the same way it did 2 years ago.


Where the recipes call for Crisco, substitute (if possible) the following:

BEST BY A MILE: High Ratio Shortening (this is only available from specialty cake stores or online. You cannot find this at a grocery store.)

2nd BEST: Grocery store brand white vegetable shortening that still lists 2-3 grams of trans-fat on the ingredients label

Use only as a last resort: White Crisco (not butter flavored). It will still work, and nobody else but you will know that it is a little grainy and not as smooth as it would be with one of the products in 1st or 2nd place above.)


INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):

(IndyDebi is a very experienced decorator/caterer:
Single Batch Recipe:

1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)

1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”

NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.


My cousin RICKI'S CRUSTING BUTTERCREAM that she's used for 30 years in hot, humid Kansas:
Ricki's Crusting Buttercream (high-heat, high-humidity)
1 cup + 4 TBSP water
2 cup Crisco (use high-ratio shortening if you have it)
½ tsp popcorn salt
1 tsp butter flavor
1 tsp almond extract
2 tsp clear vanilla
8 tsp meringue powder
4 TBSP cake flour
1 cup corn starch
4 lb. C&H sifted powdered sugar
The recipe above is a double batch. Any leftover icing will be ok in the fridge/freezer.




trisha leigh Posted 14 Jul 2014 , 3:46pm
post #8 of 31

AYea I read that crisco changed, I'll look for the store brand. Unfortunately I live a ways from the big city (houston) so in a few weeks I'll look up a cake supply store for the hi ratio. The popcorn salt, can I get that next to the popcorn?! I lived in San Diego for 4 years, loved it and miss it! Getting off the plane from there to houston, you can feel your hair expand for how humid it is! I would love to try rickys, if I'm unable to get the hi ratio, any advice on how to make the crisco taste decent. Maybe I'm just turned off by shortening from how my hands & tools feel after using it, but I know I can't use all butter during the summer.

craftybanana Posted 14 Jul 2014 , 4:34pm
post #9 of 31

Are you using "pure cane sugar" that is 10x? If I don't use Pure Cane Sugar powdered sugar it's gritty. It's also gritty if I don't mix it long enough. I don't use hi-ratio stuff, just regular crisco. Hope this helps! :)

trisha leigh Posted 14 Jul 2014 , 5:00pm
post #10 of 31

AYes it's powdered sugar 10x. Ingredients say sugar & cornstarch. I never had a gritty feeling until I put the dream whip in.

danie71 Posted 14 Jul 2014 , 5:43pm
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When using the dream whip I found it best to heat the liquid ( milk ) a bit that you are adding the dream whip to, stir until mixed then let it sit until dissolved. I then add the somewhat still warm liquid to my shortening ( i do usually use high ratio, but have used regular crisco) and let it whip for 6 to 8 minutes. I then add my powdered sugar that I always sift regardless of what brand I buy to the shortening. Once all my sugar is incorporated I let it whip on medium speed for aprox 8-10 minutes. I have always had great results.


I have also used sugar shacks butter cream recipe, its similar to Indydebis recipe, both hold up incredible in the heat!  Best of luck to you!! :-D 

Apti Posted 14 Jul 2014 , 5:53pm
post #12 of 31

If you can't find popcorn salt, then put table salt in your food processor and it will make the grains smaller.  Popcorn salt is just super-fine grain salt. 


I know what you mean about the humidity and hair.  I lived in Sydney, Australia for a while and the humidity was miserable.


I suggest you make up both Indydebi's and Ricki's recipes and see which works best for you.  I always freeze any leftovers and both defrost beautifully to use on a future cake.  You may want to make both recipes and do an informal "blind taste test" with family and friends to see which they prefer.

chassidyg Posted 14 Jul 2014 , 6:54pm
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I've always used store brand shortening in Debi's recipe, it's the only buttercream I can get my mom to eat! My hardest part lately is finding the Dream Whip! :)

trisha leigh Posted 14 Jul 2014 , 9:12pm
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This is the right dream whip right! Lol

I will look for the store brand shortening for trans fat (I like buying the sticks because it's easier to measure, but a measuring cup will work just as fine if I have to purchase a can?) And I will grab that popcorn salt!! Thanks for responding!!

Apti Posted 14 Jul 2014 , 9:23pm
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That's the one!


A tip for getting the correct amount of shortening without the mess:


Put a piece of plastic wrap in your measuring cup

THEN fill with the appropriate amount of shortening

Pick up the edges of the plastic wrap and "tip" the shortening out of the plastic wrap into your bowl.

I do this ALL the time since I hate to mess with the stuff.

trisha leigh Posted 14 Jul 2014 , 9:24pm
post #16 of 31

AAnd you want it packed right?

emetz74 Posted 14 Jul 2014 , 10:02pm
post #17 of 31

Apti- the shortening trick is genius!I am going to try that.


I made this recipe today after reading this thread and all I have done is try the icing off the attachment on my mixer and oh, my!

trisha leigh Posted 14 Jul 2014 , 10:05pm
post #18 of 31

AI'm glad it worked for you emetz74. What kind of shortening did you use? Apti--do you know exactly what the dream whip does for the icing? Could I use it in an all butter recipe you think?

emetz74 Posted 14 Jul 2014 , 10:45pm
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AI live near Meijer stores and I used their store brand. It still has trans fat.

trisha leigh Posted 14 Jul 2014 , 10:47pm
post #20 of 31

AOk! I'm headed to the store now, so hopefully I can find something!

Apti Posted 15 Jul 2014 , 12:25am
post #21 of 31

@emetz74~~Happy to share!   Using plastic wrap is also a great way to "pre-measure" shortening or butter if you are going to freeze exact recipe amounts.


@trisha~~I'm not sure exactly what the Dream Whip does, but I surmise that it helps impart a "creamy" taste and texture.  I haven't tried a recipe without using it if Dream Whip is listed as an ingredient.


The recipes I provided were specifically for HOT & HUMID CONDITIONS.  If a cake is not going to be in an environment over 85 degrees F, I use 'Bunnywoman's Mock Shack' crusting buttercream with great success.  (Bunnywoman is a respected contributor to the forums.)    I have actually done a blind taste test with about 20 members of my cake club and family/friends, and the Bunnywoman Mock Shack recipe was the overall winner.


Bunny’s “Mock Shack’s Buttercream” Recipe


2 cups Crisco (or shortening with some trans-fat, or high ratio shortening)

2 cups butter……NOT MARGARINE…..softened

1 Tbsp. vanilla flavoring

1 Tbsp. almond flavoring

1 Tbsp. butter flavoring

1/3 cup extra rich dry coffee creamer

1/3 cup boiling water

1 tsp popcorn salt

4 pounds pure cane powdered sugar

  • Place softened butter and Crisco into your mixing bowl and beat with the paddle attachment for about 7-8 minutes until it has lightened in color and is nice and creamy in texture. (I use speed 6 using a standing Kitchen-Aid mixer.)
  • While that is mixing, I measure out 1/3 cup of water in a liquid measuring cup. Place this into the microwave and heat till boiling. My 1100 watt microwave takes about 40-45 seconds roughly. In a 1/3 c. dry measuring cup, measure out the extra rich coffee creamer. Combine the boiling water and the dry coffee creamer together in the liquid measuring cup. Stir with a spoon until it has dissolved completely. Add in the popcorn salt to this hot liquid and stir to dissolve.
  • Add the flavorings to the Crisco/butter mixture and blend well.
  • Using the lowest setting on your mixer, alternate the powdered sugar and coffee creamer liquid until all is incorporated nicely. Turn the mixer up to speed 6 and beat for 8-9 minutes. The frosting will get nice and fluffy and a wonderful creamy texture.

trisha leigh Posted 15 Jul 2014 , 1:31am
post #22 of 31

ADoes the bunny woman's BC decorate well? Still able to pipe flowers, borders etc & able to put under fondant? & is the almond & butter flavoring needed? I do not like the almond flavor at all...I have never used butter flavoring. How many cups does it make? Sorry for all the questions, it sounds like a great recipe for when it cools down here!

The premeasuring & freezing shortening is an amazing idea!! Love it!!

denetteb Posted 15 Jul 2014 , 2:39am
post #23 of 31

Bunny's recipe decorates well, great for piping, etc.  I don't do fondant but don't know why it wouldn't work under fondant. You don't have to use almond but you will want butter flavor to help flavor the shortening in the recipe.  I have also used cream bouquet flavoring instead of almond.  That should make 12 or more cups. 

enga Posted 15 Jul 2014 , 4:19am
post #24 of 31


Originally Posted by trisha leigh 

This is the right dream whip right! Lol

I will look for the store brand shortening for trans fat (I like buying the sticks because it's easier to measure, but a measuring cup will work just as fine if I have to purchase a can?)
And I will grab that popcorn salt!!
Thanks for responding!!

I just got back from Walmart, that stuff costs 4 bucks!  Sheesh! I haven't bought it in awhile though.


Good luck with your icing

bevi Posted 15 Jul 2014 , 5:17am
post #25 of 31

Great tip, thanks

Apti Posted 15 Jul 2014 , 6:22am
post #26 of 31

Re:  Bunny's Mock Shack


It doesn't taste like almond, but the mix imparts a lovely flavor.  I have a 5 qt Kitchenaid artisan, and a recipe fills it up nicely. 


It is wonderful to work with for piping and decorations.  Most of my cakes are made with the Mock Shack recipe.  Since I hobby bake and stuff doesn't have to be perfect, I rarely bother changing the consistency of the recipe for different piping work/flowers/borders, etc.  The exception is that I do add powdered sugar to a separated amount in a separate bowl in order to make a super-thick "dam" to contain my fillings.  If I'm having problems with letters or fine lines, then I will thin the recipe.


You can browse the photos at:

Just click on Pictures and Videos and it will take you to the cake album (you will need to select "All" to see all 72 photos).  The 4 cakes and the red/green/white rose cake on the home page were done with Mock Shack.   


If I make a fondant cake, I don't bother to change out my regular, Mock Shack, buttercream.  Since it is a crusting buttercream, I just make sure to "clean" any crusted frosting that sneaks out of the bottom where the fondant meets the cake board.



Here's a link to the original Wilton thread posted by Bunnywoman:

trisha leigh Posted 15 Jul 2014 , 7:23pm
post #27 of 31

AThanks so much!! I'm going to try the rickis buttercream today on a strawberry & vanilla 21st birthday cake. I'm excited!!

trisha leigh Posted 15 Jul 2014 , 11:06pm
post #28 of 31

AI just tried Rickis, and it's very dry. I cut the recipe in half, and looking back at there are more dry ingredients than liquid. Tasting it just tastes like shortening (which I found some with 2.5 grams) and sugar.

enga Posted 15 Jul 2014 , 11:56pm
post #29 of 31
Originally Posted by trisha leigh 

I made the recipe earlier & it was so gritty and tasted like crisco! What did I do wrong?!? Everyone raves about her recipe & I need a sturdy icing to hold up in south texas weather!

I was going to post this yesterday when you said you were in Texas but had to take a call. When I came back the thread had been answered already. I don't know where I got this recipe from but it may help.


"The recipe we Texans use down south is 2 cups high ratio shortening, 2 lbs 10X powderd sugar, 2 tablespoons vanilla or almond or 1 tablespoon of each, a dash or 2 of salt to lessen sweetness, and finally a mixture of equal parts of nondairy coffee creamer and hot water. Cream shortening, flavorings and salt. Alternate powdered sugar and creamer mixture at low speed on mixer until desired consistency. I usually mix up 1 cup of nondairy creamer to 1 cup hot water, but I dont always use all of it. This icing will last a long time since there are no perishable ingredients. The high ratio shortening makes a very smooth icing. The reason most shortening buttercreams are gritty is because crisco and other shortenings are 0 trans fat. If you cannot get your hands on high ratio, then some supermarkets sell shortenings with some, not alot, trans fat which is what you need to make a smooth buttercream. The coffee creamer mixture came from cake artist Sharon Zambito"


Another thing you may want to try with the bc you just made is mixing it for at least 10 minute (makes it fluffier) and adding more butter/vanilla extract. If the taste of shortening based icings just isn't to your liking, you could try a modified SMBC that uses a smaller amount of shortening with butter.

trisha leigh Posted 25 Jul 2014 , 8:46pm
post #30 of 31

AENGA!! I made the "texans recipe" I substituted 1 cup of shortening for butter. WOW!! I LOVE LOVE LOVE it!!! So creamy perfect taste!! Amazing!! Finally I have a recipe that I will use again and again!! I will be mixing some ganache (chocolate & white) for a chocolate cake, will let u know how it goes if u haven't done it!!! Thank you sooo much!!!

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