Earlier this this post someone asked about stability <no refrigeration> of Indydebi's BC> What about the Cream Cheese version?
I have cake for tomorrow that id REALLY like to be able to pipe the details tonight....Is it safe enough to leave out over night for a party tomorrow afternoon?

Thanks all!

Has anyone covered cream cheese frosting with modeling choc? I see someone has used fondant but I am trying modeling choc for the first time because others have said there is more flexibility without cracking like fondant. Am trying to make a Marilyn Monroe cake.

AI know I'm late to the party on this discussion but I have a few question about this buttercream that I'm hoping someone can answer: • Do you whip the Crisco first, before adding other ingredients? • Do you use the paddle or whisk attachment? • How does this butter ream work under fondant?

Thanks!!

AYes. Paddle. Works great.

A

Thank you :-)

Hello, where can i get the recipe for your buttercream icing?

Acakecentral.com/a/indydebis-crisco-based-buttercream-icing

There are 3 different recipes for indydebis buttercream go to the top of the page and in the search bar type in indydebis buttercream recipe

AThis thread has been amazing! I have read all of the posts and I just have one question. As for the refrigeration, I saw someone mention that it "behaves" better at room temp. Does that mean it shouldn't be refrigerated? What exactly does behave mean? I know I may be in the minority on this but I prefer my buttercream cold. I like a lot of foods cold though! I'm strange I know! :)

Most people can't get it to crust if it's cold.  I tried this recipe a long time ago and personally I didn't care for it.  For me it was too sweet and had very little flavor due to no butter.  I stay away from "butter flavoring."  I need real butter in my buttercream!  I will say that if you live in a really hot climate it performs well, due to the lack of butter.

Mine came out grainy too 

Can i use this buttercream recipe for frosting cupcakes? i cannot wait to try this WONDERFUL recipe everyone keeps chatting about :)

You can use it to frost cupcakes. Read the instructions good. I have not had good luck with it either. Tried it several time. Always grainy. It stands up to very hot weather. Shes made it for all the years she was in catering. Many c/cers love it . So read the instructions good and try it. You may have good luck with it.hth

AAnother question!

How and for how long can I store this?? Can I refrigerate? And then bring to room temp when I need it?

Hi Debi- You Icing is legendary! From all I read it's a VERY flexible recipe, but I wondered if I can substitute some butter in place of shortening.  I have 50# of Sweetex (thats the smallest size they sold locally) but some people are touchy about shortening. I realize butter requires different handling but does it work in this recipe? Thanks for ALL the great recipes & ideas you've shared!  Sharon 

AHey this my first time on this site I'm gitting married and trying make my own cake I got 6 months to git it right its a pillow cake I'm a great pastry chief cooking is natural to just never maid a huge cake wear can I find recipes for sponge cake?? The groom wants carrot cake and I read u got use pound or sponge for those this will b a first any tips would b great:)

Can i add raspberry to this recipe?

I'm new to CC and am going to try Indydebi's BC this weekend.  I have a wedding cake that I'm making for a bride who claims she doesn't like BC frosting.  However her wedding is at the beach in June and I'm pretty limited as BC is probably the most stable.  I'm excited to try this recipe and wondering if anyone has every substituted liquid flavored coffee creamer (like french vanilla) for the milk??  If so did it turn out??  Just wondering before I give it a try and perhaps ruin a batch of frosting!!!  Thanks!!

Thank you so much!!!  I'll give it a try next time, maybe even hazelnut??  Love this frosting and the wedding cake was fantastic and the bride was thrilled!

ADo you just add the dream whip powder into the other ingredients ??

ATry dissolving the dream whip in your milk or heavy cream then add it to your shortening and mix it. After it has mixed a few minutes add in the powdered sugar.

AI actually microwave 1/2 C cream or milk for 5-10 seconds to take the chill off of it and stir in the dream whip. You don't want it warm or it will melt your shortening! I find it helps to dissolve the dream whip easily and the frosting won't be grainy. Just add as much or as little of the milk/cream to reach the consistency you want. Also the high ratio shortening makes a huge difference; use it if you can!! Make sure to beat the shortening for a good 10 minutes so the frosting is light and fluffy!! :)

ACan someone post the link to the recipe? Can it be used for icing dummy cakes for an event? Thanks

Ahttp://cakecentral.com/a/indydebis-crisco-based-buttercream-icing

Im not sure it can go on cake dummies

A

Thank you!

AHi every I tried adding Nutella to this recipe and the texture and consistency went funny like the Nutella didn't mix properly with the frosting?

A[quote name="mamawrobin" url="/t/685989/indydebis-buttercream/30#post_6868504"]Here is my version of Crusting cream cheese icing/Indydebi's buttercream variation.

1 2/3 cups Crisco

1 8 ounce box cream cheese (softened to room temperature)

4 LB. powdered sugar (SIFTED)

6 tablespoons Dream Whip

2 tablespoons vanilla (clear if you need white icing)

1 to 1 1/3 cups milk (I use half and half)

Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.

Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)

I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.

You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.[/quote

Hi was wondering if this is 1 and 2/3 cup or 2/3 cup crisco?

No matter what I do, I cannot get this icing to CRUST.  I even ordered hi ratio shortening, weighed the sugar and used half cream and half coffee creamer, and beat it for the twenty minutes.  This is the thirs time I have made it and it WILL NOT CRUST.

I live in TX and that is why I do not use butter as suggested and ordered the shortening and I have the Kitchen Aid mixer.  I cannot understand why I hear raves about this receipe.  I have been coking for years and never have seen anythingl like this with so many comments saying how terrific it is.

I am making ONE cake for my assistants wedding, and, In fact, I gave the receipe to my assistants cake decorator who is a professional and making the OTHER cake for her wedding and she could not get it to crust either.  

I would like to meet the person who asked how she could get it to NOT CRUST so quickly!