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post #61 of 103
Hi Indy, just a question (just curious).... Why is that your recipe only calls for 1 1/3 cups crisco and 2 lbs of PS when most recipes that call for 2 lbs of PS call for 2 cups of crisco?? Is there something on the dream whip that makes up for the rest of the PS? Just wondering... And do you think it might work with half butter half crisco??
Thanks so much for sharing your recipe!!!! Can't wait to try it!
Gaby
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Gaby
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post #62 of 103
nefgaby, I've no idea what the diff is. This is practically the only icing recipe I've used for my entire cake-life.

I've also noticed the higher shortening/butter quantities in other recipes and when I've read threads where folks were complaining about their icing sliding off of the cakes, I've often thought, "geesh with that much fat in it, no WONDER it's sliding off the cake!" icon_lol.gificon_lol.gif

I tried an icing recipe for a diabetic cake and it called for about twice the amount of crisco than what I'm used to. OMG, when I tasted it, I thought twice about even serving it! Maybe those who don't like crisco-only buttercream recipes have tried recipes like that .... the ones that have way too much crisco in it! 'Coz if that had been my exposure to crisco-only buttercream, it would have been my last! icon_lol.gif

Since I've never tired the butter-flavored crisco in the icing before, I don't know how that will work. So when you experiment, let us know how it works!

I've tried the butter-flavored crisco in a cookie recipe once, and .... well ..... let's just say I tried it ONCE! icon_rolleyes.gif
post #63 of 103
Thanks Indy!! I'm not a big fan of butter flavored crisco either, I tried it on an icing recipe and YUUUUK! Anyway, thanks for the info, I will go look for the dream whip this weekend and will play with your recipe, will try it "as is" first and then will try it by replacing some crisco with real butter... will keep you posted!! thumbs_up.gif
Gaby
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Gaby
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post #64 of 103
yeah, butter-flavored crisco is nasty...tastes like rancid butter tapedshut.gif

I have a good source for butter (Costco) and so I use butter in almost everything. It prices out as almost as cheap as Crisco in the big cans. thumbs_up.gif
LaSombra

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LaSombra

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post #65 of 103
Hi everyone! isn't dream whip powdered egg whites? I was also led to believe that mp was also powdered eggs. Someone please correct me if I am wrong. icon_redface.gif
post #66 of 103
Quote:
Originally Posted by Peeg

Hi everyone! isn't dream whip powdered egg whites? I was also led to believe that mp was also powdered eggs. Someone please correct me if I am wrong. icon_redface.gif



Dream whip is powdered "cool whip". Add milk, beat with a mixer and you get whipped cream.
post #67 of 103
Indydebi, with the higher ratio of ps to Crisco, doesn't it make the icing sweeter? I would think that extra 2/3 cup of shortening would help to cut down on the sweetness of the icing. I use the 2 cups to 2 pounds and some people still think it's too sweet.
post #68 of 103
To be honest, I have never understood the "icing is too sweet" comments. It's made of sugar!!!! It's SUPPOSE to be sweet!icon_surprised.gif I can only assume the Dream Whip helps with whatever-it-is-that-you-guys-call-"too-sweet". I've had people tell me my icing isn't "as sweet" as other icings, and I just shrug because I honestly don't understand what they're talking about. I make it with sugar. icon_confused.gif
post #69 of 103
I, personally, prefer the light fluffy icing that tastes more like whipped cream than a big honkin' glob of sugar and grease...

Back when I was little, bakeries always used the same icing the "too sweet" kind, then some of them graduated to the regular (too sweet) kind or the fluffier/more like sweetened whipped cream kind... I'm not sure how to describe it other than that, but I'm always looking to find a recipe for the less sweet/fluffy kind... I'll let you all know when I find it!

I made a Crisco/margarine Chocolate BC for a birthday cake for today and they all said it wasn't too sweet, but I can't imagine what they were thinking, it tasted like fudge to me!!! I thought the salt from the margarine would cut the sweet a little, but it didn't happen.
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post #70 of 103
Quote:
Originally Posted by krazykat_14

I, personally, prefer the light fluffy icing that tastes more like whipped cream than a big honkin' glob of sugar and grease...

Back when I was little, bakeries always used the same icing the "too sweet" kind, then some of them graduated to the regular (too sweet) kind or the fluffier/more like sweetened whipped cream kind... I'm not sure how to describe it other than that, but I'm always looking to find a recipe for the less sweet/fluffy kind... I'll let you all know when I find it!



You need to try my whipped frosting recipe then. I love it and use it as my standard now unless it's for a kids' birthday party: http://forum.cakecentral.com/cake_recipe-3273-1-Whipped-Frosting-made-with-corn-starch.html

At my last bridal consultation, the flower girl tried the cakes. She liked the wilton recipe buttercream better because it was sweeter but the MOB and bride LOVED the whipped frosting because it wasn't so sweet icon_smile.gif That's pretty much the consensus. I also do IMBC and kids usually don't even like it but my whipped is about 1/2way between IMBC and wilton in sweetness. Kids still like it but not as well as the Wilton BC.
LaSombra

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LaSombra

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post #71 of 103
I have a question. If dream whip is powder "Cool Whip," then can't we just add "Cool Whip" if we have it instead? Just wondering.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #72 of 103
I have been thinking about starting some decorating classes here at my bakery and have wondered what kind of buttercream recipe I would give to the students. this one sounds really good, I am going to give it a try. Thanks indydebi
post #73 of 103
You don't turn the Dream Whip into whipped cream before adding it to the icing.
post #74 of 103
Quote:
Originally Posted by krazykat_14

I made a Crisco/margarine Chocolate BC for a birthday cake for today and they all said it wasn't too sweet, but I can't imagine what they were thinking, it tasted like fudge to me!!! I thought the salt from the margarine would cut the sweet a little, but it didn't happen.



I think it's simply a matter of taste. My MIL hates stuff that's 'too sweet'... she can't stand sweetened iced tea, or the coffee that my DH and I drink (we like a little coffee with our cream and sugar, thank you!). My mom is the same way... I guess some people are just more sensitive to 'sweet' than others.

Most of the people I know like a sweet icing, since, as indydebi said, it's made of sugar, so it's supposed to be sweet. But there are a few who would prefer a less sweet, or even no icing. To each their own! icon_razz.gif I have a highly developed sweet tooth, so the more the merrier! LOL
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post #75 of 103
indydebi, how would you make this recipe into a chocolate version... or has that already been covered somewhere? Would you use powdered chocolate or a melted chocolate?
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