HI all,
I am trying to figure out a buttercream recipe that is less sweet, so it's not overpowering on cupcakes. Has anyone ever used Dreamwhip in your buttercream? Will it thicken it at all? Anyone have an idea how to thicken with out adding sugar?
Try Indydebi's buttercream recipe. You can find it in the recipes. It uses the dreamwhip and it is awsome.
Try Indydebi's buttercream recipe. You can find it in the recipes. It uses the dreamwhip and it is awsome.
Try Indydebi's buttercream recipe. You can find it in the recipes. It uses the dreamwhip and it is awsome.
The BEST!!!!!!!!!!!!
I've seen the recipe you all are recommending, but what I want to know is, can Dream whip be used as a thickener?
Dream Whip is used as a stabilizer (to replace the missing trans fat removed from Crisco).
Dream Whip isn't a thickener (at least not using the amount called for in indydebi's recipe), neither is meringue powder.
If you're looking for a less sweet icing, why not try some of the meringue buttercreams:
http://cakecentral.com/cake-decorating-ftopicp-6011626.html
Mock Bettercreme and variations:
http://cakecentral.com/cake-decorating-ftopict-597074-.html
HTH
Dream Whip is used as a stabilizer (to replace the missing trans fat removed from Crisco).
Dream Whip isn't a thickener (at least not using the amount called for in indydebi's recipe), neither is meringue powder.
If you're looking for a less sweet icing, why not try some of the meringue buttercreams:
http://cakecentral.com/cake-decorating-ftopicp-6011626.html
Mock Bettercreme and variations:
http://cakecentral.com/cake-decorating-ftopict-597074-.html
HTH
I'll check those out. Thanks so much for helping!
Dream Whip is used as a stabilizer (to replace the missing trans fat removed from Crisco).
Dream Whip isn't a thickener (at least not using the amount called for in indydebi's recipe), neither is meringue powder.
I don't necessarily think it's used as a stabilizer. Indydebi has been making her buttercream with Dream Whip long before Crisco took out the trans fat. I believe she has said she's been making it like that for over 20 years from a recipe she was given by someone else. Crisco has only been free of trans fats for about 5 years or so.
Dream Whip is used as a stabilizer (to replace the missing trans fat removed from Crisco).
Dream Whip isn't a thickener (at least not using the amount called for in indydebi's recipe), neither is meringue powder.
I don't necessarily think it's used as a stabilizer. Indydebi has been making her buttercream with Dream Whip long before Crisco took out the trans fat. I believe she has said she's been making it like that for over 20 years from a recipe she was given by someone else. Crisco has only been free of trans fats for about 5 years or so.
Why wouldn't you use 1 1/3 hi ratio? Probably a dumb question? Wasn't the original recipe based on when Crisco had fat?
Hi ratio shortening can adsorb more sugar and liquid than regular shortening...therefore this recipe is better if you cut the amount by 1/3 when using hi ratio. There's more of a difference in hi ratio shortening than just the trans fat.
Yes..the original recipe was based on when Crisco had trans fat but this icing works perfectly with or without it. Indydebi has said that when everyone started complaining about the removal of trans fat in shortening she was surprised because she noticed no changes in her icing. The Dream Whip is the difference. It has hydrogenated vegetable oil (thanks Linda)
Yes it crust beautifully.
When Crisco contained trans fat and the Dream Whip was added (the original recipe), it only added a bit more hydrogenated fat to the ingredients. So it wasn't really needed as a stabilizer.
Now that Crisco is trans fat free (new recipe), the addition of Dream Whip (hydrogenated fat) is noticeable as a stabilizer because it replaces some of the hydrogenated oil missing from the current Crisco formulation....
HTH
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