Omg!!!! What The Hell Am I Going To Do With All This Icing??

Decorating By Ah-na Updated 11 Apr 2008 , 1:28pm by laurynrn

Ah-na Posted 10 Apr 2008 , 11:45pm
post #1 of 7

So I've been researching Rich's bettercream and thought it would be a great idea to buy some at Sam's......whoa! I knew that Sam's sold in bulk but all they had was 28 pounds of it!!!! 28 POUNDS?????? What the hell am i going to do with 28 pounds of icing??? It will last 3 months so I guess I'll have to do some major decorating. Atleast half my family was born in April!!! I don't even know how I'm going to get it up my stairs. They actually have a warning label on the side that says children can fall into bucket and drown.....what a way to go!!!!! Death by buttercream???? I'll take it!! HAHAHAHA!

6 replies
alanahodgson Posted 11 Apr 2008 , 1:18am
post #2 of 7

Haa Haa! Happy baking! Keep the children out of the kitchen or they may never surface again!

kakeladi Posted 11 Apr 2008 , 1:51am
post #3 of 7

1st off is wasn't necessary to use such language icon_sad.gif

It can be frozen for up to 1 year. Put it in smaller tubs/pails and fz it so you don't have to keep thawing it out when you want some.
Next if it is not already whipped, you do not need to thaw it - just put into mixer bowl and proceed w/whipping as needed. It whips up better when it is icy.

JanH Posted 11 Apr 2008 , 8:58am
post #4 of 7

It's my understanding that you can ask for a frozen bucket of the Buttercreme (if that's what you want)....

If you got a thawed, RTU (Ready-to-Use) bucket; I don't know why you can't just refreeze it either in the original container or in more manageable packaging.

In addition to using the Bettercreme "as is" - it can also be used to make other goodies, i.e., faux bavarian cream, chocolate ganache and more.
(So it's a heaven of a lot more versatile than you'd think.)

Here are some recipes:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

http://forum.cakecentral.com/cake-decorating-ftopict-120501-.html

http://forum.cakecentral.com/cake-decorating-ftopict-99041-.html

http://forum.cakecentral.com/cake-decorating-ftopict-50338-.html

Chocolate Ganache:

1# Rich's chocolate bettercreme non-dairy filling and icing*

18 oz. semi-sweet chocolate chips

1. In a heavy saucepan over medium heat, bring
Bettercreme to a soft boil.

2. Add chocolate chips and stir until melted.

3. Cool.

4. NOTE: To flavor, add 1 oz. liqueur and stir until
smooth.

* Since ganache is usually made with cream, I
don't know why regular flavored Bettercreme
wouldn't work!

HTH

JanH Posted 11 Apr 2008 , 8:59am
post #5 of 7

It's my understanding that you can ask for a frozen bucket of the Buttercreme (if that's what you want)....

If you got a thawed, RTU (Ready-to-Use) bucket; I don't know why you can't just refreeze it either in the original container or in more manageable packaging.

In addition to using the Bettercreme "as is" - it can also be used to make other goodies, i.e., faux bavarian cream, chocolate ganache and more.
(So it's a heaven of a lot more versatile than you'd think.)

Here are some recipes:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

http://forum.cakecentral.com/cake-decorating-ftopict-120501-.html

http://forum.cakecentral.com/cake-decorating-ftopict-99041-.html

http://forum.cakecentral.com/cake-decorating-ftopict-50338-.html

Chocolate Ganache:

1# Rich's chocolate bettercreme non-dairy filling and icing*

18 oz. semi-sweet chocolate chips

1. In a heavy saucepan over medium heat, bring
Bettercreme to a soft boil.

2. Add chocolate chips and stir until melted.

3. Cool.

4. NOTE: To flavor, add 1 oz. liqueur and stir until
smooth.

* Since ganache is usually made with cream, I
don't know why regular flavored Bettercreme
wouldn't work!

HTH

JanH Posted 11 Apr 2008 , 9:21am
post #6 of 7

It's my understanding that you can ask for a frozen bucket of the Buttercreme (if that's what you want)....

If you got a thawed, RTU (Ready-to-Use) bucket; I don't know why you can't just refreeze it either in the original container or in more manageable packaging.

In addition to using the Bettercreme "as is" - it can also be used to make other goodies, i.e., faux bavarian cream, chocolate ganache and more.
(So it's a heaven of a lot more versatile than you'd think.)

Here are some recipes:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

http://forum.cakecentral.com/cake-decorating-ftopict-120501-.html

http://forum.cakecentral.com/cake-decorating-ftopict-99041-.html

http://forum.cakecentral.com/cake-decorating-ftopict-50338-.html

Chocolate Ganache:

1# Rich's chocolate bettercreme non-dairy filling and icing*

18 oz. semi-sweet chocolate chips

1. In a heavy saucepan over medium heat, bring
Bettercreme to a soft boil.

2. Add chocolate chips and stir until melted.

3. Cool.

4. NOTE: To flavor, add 1 oz. liqueur and stir until
smooth.

* Since ganache is usually made with cream, I
don't know why regular flavored Bettercreme
wouldn't work!

HTH

laurynrn Posted 11 Apr 2008 , 1:28pm
post #7 of 7

I thought it was alot too but when I actually did a few larger cakes with it, it went quick!
On a side note, the last time my DH went to Sam's to get it they said that they "aren't doing that anymore" (selling the icing to public). My DH said he had to convince her! I am freaking out now because I could never make the amount of icing I need while working full time and a part time gig icon_surprised.gif

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