Buttercream Gurus...is My Formula Correct?

Decorating By camcat Updated 18 Mar 2008 , 3:17pm by MichelleM77

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Beckalita Posted 17 Aug 2007 , 2:38pm
post #31 of 46

dabear - Dream Whip is a powdered whipped topping mix that when prepared tastes similar to Cool Whip. It is usually found in the jello and pudding aisle at most grocery stores.

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indydebi Posted 17 Aug 2007 , 2:42pm
post #32 of 46

I can hit that aisle blindfolded! icon_biggrin.gif

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Jennycakes8317 Posted 17 Aug 2007 , 3:04pm
post #33 of 46

I have never used dream whip in my buttercream. I hope this isn't a silly quesstion, but do you mix it per the directions first or do you add it in , in it's powdered form?

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indydebi Posted 17 Aug 2007 , 3:10pm
post #34 of 46

3Tbsp of powdered form.

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Jennycakes8317 Posted 17 Aug 2007 , 3:17pm
post #35 of 46

Thank you indydebi. I'm going to try you recipe today. I needed a good buttercream for hot weather and it gets pretty hot here in Texas.

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katwomen1up Posted 17 Aug 2007 , 3:18pm
post #36 of 46

cakesbycombs, what kind of hi-ratio is it? That's real cheap. I have a friend that works for Sysco and I can only get 50lbs for $50 and that's my friends price. Sweetex

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Cake_Princess Posted 17 Aug 2007 , 4:25pm
post #37 of 46
Quote:
Originally Posted by arosstx

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do? icon_cry.gif




I use heavy cream in my icing and it does not have to be refrigerated. The ratio of sugar to milk is such that water activity is low. You need to more worried about the cake spoiling before the icing will go bad.

That's for the 50/50 buttercream icing of course.

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felecia Posted 17 Aug 2007 , 4:49pm
post #38 of 46
Quote:
Originally Posted by twooten173

Quote:
Originally Posted by felecia

Quote:
Originally Posted by JanH

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)



hummm i guess i will try again with milk. mine calls for a cup of water. so i'll do half water and milk.......well icon_confused.gif i dunno kinda scared to try that. mine seems to take sooo long to crust now icon_cry.gif i was sooo loving my icing now its back to trying to fix it so its good for my liking.



This might seem silly but how much icing are you making at one time that you would add a cup of water?




my recipes goes like this:

3 cups of crisco
4 lbs pwr sugar
2 tbs meringue pwr
2 tsp flavoring
1 cup water
1/4 salt

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Marksgirl Posted 17 Aug 2007 , 5:17pm
post #39 of 46

Thanks for all the great information.

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arosstx Posted 17 Aug 2007 , 8:36pm
post #40 of 46

This is why I LOVE CC. I always had understood that if you put milk in it that you had to refrigerate. I think ya'll just made my life a LOT easier! icon_smile.gif

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camcat Posted 17 Aug 2007 , 10:19pm
post #41 of 46
Quote:
Originally Posted by sisita

Basically, that is it, sometimes as you say I need more flavor and a little more water, but if too soft I put more powdered sugar...




thumbs_up.gif The thread went a little askew, but it's all good........that's how we all learn. icon_smile.gif

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dabear Posted 19 Aug 2007 , 4:24am
post #42 of 46
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by dabear

indydebi- what is dream whip and where can you buy it?
Thanks!



It's a powdered whipped cream (add milk and beat in mixer for 6 minutes!). It's in aisle 8 at walmart next to the jello's and the marshmellows. blue and white box.




Thank-You!

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Honeydukes Posted 17 Mar 2008 , 8:53pm
post #43 of 46
Quote:
Originally Posted by Jennycakes8317

I have never used dream whip in my buttercream. I hope this isn't a silly quesstion, but do you mix it per the directions first or do you add it in , in it's powdered form?



I was wondering the same thing. Thanks for asking!!

And thanks indydebi. I am on a life's quest to find a good, simple buttercream icing.

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MichelleM77 Posted 18 Mar 2008 , 12:26am
post #44 of 46

I've seen Indy post about that before....but what exactly does the Dream Whip do to your BC? Are you using it in place of something? Does it make it fluffier, tastier, smoother?

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kakeladi Posted 18 Mar 2008 , 12:57am
post #45 of 46

It will make it fluffier and to some tastier.
It is like adding whipped cream to your icing. It's just in a powdered form.

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MichelleM77 Posted 18 Mar 2008 , 3:17pm
post #46 of 46

Well that definitely sounds good to me!

Has anyone used Dream Whip in their all-butter BC? I'm curious as to what it would do. My all-butter BC is heavy and that might fluff it up a bit. If not, I can always make seafoam salad (a family favorite for the holidays) with the leftover packets of Dream Whip for Easter. yum!

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