Indydebi's buttercream
So I decided to try out Indydebi’s buttercream since I’ve read so many wonderful things about it. I loved the taste, but the texture came out grainy. Ive used high ratio shortening, and the second time I used store brand for Crisco since the store brand label didnt say that it had zero transfats. Did I do something incorrectly???
Crys, Kitty Cakes, www.facebook.com/customkittycakes
4 Replies
I use it as my dairy free alternative and I’ve not had it turn out grainy. I make it with Crisco. Not sure why it would happen.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
2 things…1 Hi Ratio is a Must! 2 it maybe your Powdered sugar…is it 10x PS? Like Domino Brand. I Used to use her recipe and found that you generic brand were not as fine. I now Use Edna De La Cruz Recipe 50% butter to 50% hi Ratio it works the best and tastes better too.
Ann-Maries Cakes http://www.facebook.com/pages/Ann-Maries-Cakes/262945553740371
Try this one. This is the one I use. It works perfect every time.
http://cakecentral.com/a/whipped-cream-buttercream-frosting
This isn’t Indydebi’s but it is good. This is a good dairy-free alternative that isn’t too sweet.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
I’ll give it a try thank you :-)
Crys, Kitty Cakes, www.facebook.com/customkittycakes
