Dream Whip Substitute For Aussie's

Baking By cookiesbyms Updated 9 Jul 2010 , 9:59am by auzzi

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cookiesbyms Posted 6 Jul 2010 , 2:53am
post #1 of 9

Hi just wanted to know if any Aussie's have tried Indydebi's buttercream recipe and if so what they used as a substitue for dream whip and crisco. Would love to finally be able to a nice buttercream, so far I haven't had to much luck. Thanks

8 replies
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cookiesbyms Posted 6 Jul 2010 , 9:24am
post #2 of 9

So has no one in Australia tried this recipe yet??? If so would anyone have a buttercream recipe they love to use here in Australia, that they icon_smile.gif would be willing to share?

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Bunsen Posted 6 Jul 2010 , 9:51am
post #3 of 9

Can't say I fancy the idea of a Crisco based buttercream but if you do want to try it you should be able to get the ingredients from a US food supplier - you can get crisco from DJ's in Sydney but not sure about dream whip. There aren't Australian equivalents by the way, thats why I suggested importers...

I don't use a lot of buttercream (most cakes are ganache under fondant) but for those I do I use IMBC - the ingredients are easy to source here and most people love it.

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noahsmummy Posted 6 Jul 2010 , 10:19am
post #4 of 9

i sub crisco for copha all the time myself. dream, whip.. nope havnt found a sub.. =(

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tesso Posted 6 Jul 2010 , 10:27am
post #5 of 9

hi all,

I found this link from a 2006 post on cake central. it is from 7yyrt... here is the link to the page that she got her info from. It sounds like it might work! http://www.recipe-recipes-message-board.com/forum/view_topic.php?forum_id=13&id=3625

there are two seperate recipes listed. have fun experimenting.

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noahsmummy Posted 6 Jul 2010 , 10:43am
post #6 of 9

thanks tesso, ive never seen coffee creamer here either (maybe its another name here?) but that other one looks good. =)
oh and for corn syrup, i make my own if anyone needs a sub for that...

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. (07/23/200icon_cool.gif

it works quite well. =) i use for mff.

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tesso Posted 6 Jul 2010 , 10:53am
post #7 of 9

that is too funny.. i have the exact corn syrup recipe icon_lol.gificon_lol.gif I have quite a few substitution recipes. I have been collecting for awhile. maybe we CC'rs should see about putting them in a sticky? I live in a small town and ingredients are not readily available.

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noahsmummy Posted 6 Jul 2010 , 11:21am
post #8 of 9

lol its great! i was using glucose for a bit, but it is wayyyyy to thick and very difficult to work with. so i came across this little gem. =)
and THAT sounds like a brilliant idea! there are so many people from different countries here who find it difficult to access some ingredients!

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auzzi Posted 9 Jul 2010 , 9:59am
post #9 of 9

We don't have an equivalent as Dream Whip topping mix = sugars, equivalent of copha, modified cornstarch,emulsifiers, vegetable gums, flavours, anticaking agent, and colour ..

Liquid coffee creamer = coffee creamer powder [ie ordinary Coffee whitener from the supermarket like Coffee-Mate] plus water

Instead of Crisco, substitute a hi-ratio shortening like Solite. Copha and solidifed oil [next to copha at the supermarket] are also used as substitutes. But, ordinary cooking/baking margarine is a reasonable substitute also ..

Liquid Coffee Creamer subatitute: In any buttercream recipe that requires 1/3 c liquid, take 1/3 c boiling water. Add 1/3 c dry coffee creamer powder. Blend to dissolve completely. Mix in the place of the liquid as listed.

Buttercream Icing [AU variation]
¼ c non-dairy creamer [coffee whitener] in
¼ c boiling water*
Stir until dissolved. Then stand until room temperature.
250 g Fairy Margarine, room temperature
1 kg Icing Sugar Mixture
2 ts extract
½ ts salt [table not cooking]
> sift the salt with the sugar
> mix the flavouring with the creamer
> cream the margarine with 1/3 sugar until it changes colour
> dribble 1/2 creamer into the mix as it is beating
> add 1/3 sugar: then dribble in the remaining creamer
> lastly, add the remaining sugar
> Variations:
1. 2 ts vanilla
2. 1 ts vanilla + 1/2 ts almond extract
3. any extract: hazelnut, butterscotch, etc
4. replace 1/4 c sugar with 1/4 c cocoa powder
5. Lemon, Lime, or Orange zest plus Lemon, Lime, or Orange oil
6. coffee: add 1 tb espresso powder when making creamer
7. alcohol: Add 2 tb of liqueur with vanilla extract - more sugar if needed
8. Fruit: 1/4 c raspberry or strawberry puree - more sugar if needed
9. Fruit Jam: 2 tb of choice: marmalade, plum, raspberry, etc

This is a popular AU buttercream variation:=
Australian verion of Decorators Buttercream Recipe by Toba Garrett

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