I use Indydebi`s buttercream all the time, I`m making a double layer 2" 13x19 cake. there will be fondant on the top of the cake only and strawberry filling in the middle and the buttercream on the sides. Can someone tell me how many of the recipe I`ll need, Thankyou so much.
When I made wedding cakes, I figured 4 bags of sugar for every 7 cake mixes. Two 13x19 cakes would take 6 cake mixes. So allowing for no borders, BC decors, I'd say at least 3 bags of sugar .... maybe (!) 4. Any leftover can be stored for quite a while on your counter, for some weeks in the 'frig and almsot forever in the freezer!
Hi Amerced and welcome to the forum. When I started here on CakeCentral there was no way I could navigate the recipe forum. This is the Indydebi recipe I have in my files. I have used it often.
Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.
INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:
1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”
A
Original message sent by Apti
Hi Amerced and welcome to the forum. When I started here on CakeCentral there was no way I could navigate the recipe forum. This is the Indydebi recipe I have in my files. I have used it often.
Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.
[U]INDYDEBI CRISCO-BASED BUTTERCREAM[/U]--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: [URL=http://cateritsimple.blogspot.com/]http://cateritsimple.blogspot.com/[/URL])
[I]Single Batch Recipe:[/I]
1-1/3 cups Crisco ([I]BETTER[/I]: store brand shortening with 3 grams of trans-fats, or [I]BEST,[/I] a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”
Quote:
Don't know. But--I would assume "not enough". Since I hobby bake, I'm really lazy about keeping track of what a recipe yields. Since I love having leftover frosting in the freezer, I always make more than I need and freeze the rest for the next time I bake. One of the biggest things I struggled with the first 2 years of cake decorating was having enough frosting. I would always have too little and finally got so sick of making it twice that I now make a LOT extra. Funny thing....sometimes what I consider a LOT only leaves a little bit leftover. (Obviously, I need to start paying attention to what a recipe yields at some point. Nah.... maybe later.)
AHello, i'm new as well...this site has so much great information that peoplenso graciously share...however, I, too, agree the site is not newbie friendly. I am trying to figurenoutnhown (and where to save this page that Apti was so kind to share the buttercream recipe. I have no idea. But I cant just leave the window open on my phone...and I also wish to know how to follow a person as well...but dont know how to do that either! If anyone can help me enjoy this wonderful site, i'd be grateful. Thanks!!
Quote by @%username% on %date%
%body%