We make 40-ish qts of buttercream on a Monday or Tuesday, and 60-80 qts on a Friday or Saturday.
We just made a cake that was 4 8X5 inch cakes with an 18 inch, 15 inch, 13 inch, 10 inc and 7 inch cake...all 5 inches tall, and that cake took about 30 qts.
no way I can compete with txkat's operation 
, but when I make batches of icing, I usually make a minimum batch using 14 lbs of p.sugar (sometimes 21 or 28 lbs), then store it in a container and use it all week (or just all weekend, depending on the number of cakes).
I never measure or weigh my icing so I've no idea how much I use per cake. I only know how many 2-lb bags (or the equivalent of) that I need per wedding cake.
Good Lord..txkat...that is alot of BC.
I guess I better get a beating up some more then. I have never made a wedding cake so wasn't sure how much to make up I started today with 8 boxes of powdered sugar that is how I got my weight...does this make sense? Anyway, I think I will be running my KA again tomorrow for more.
Our buttercream is very fluffy:
12 qts. of buttercream has 7 lb of sugar, 4 lb of butter, just under 2 lb of egg whites, plus 10-12 oz of **Magic**, so it's not product rich.
my batches have 20 pounds of powdered sugar, 6 pounds of butter, 6 pounds of shortening vanilla and flavorings and water...that'll whoop up to about 30 quarts, i'll use about 1.5 batches on friday...and 2-3 batches on saturday...if i've been zealous and took to many orders ...i've had to make more
Our buttercream is very fluffy:
12 qts. of buttercream has 7 lb of sugar, 4 lb of butter, just under 2 lb of egg whites, plus 10-12 oz of **Magic**, so it's not product rich.
"Magic", eh? What aisle would I find that in? 
I'm doing a 12", 10", 8" and 6" square tier wedding cake, plus an 8" square groom's cake, and a 8" square kitchen cake all iced in buttercream and it's going to take me 10 2 lb. bags of powdered sugar. I'll probably have a little left over for cupcakes as I always make some extra so that I don't have to make more in the middle.
Our buttercream is very fluffy:
12 qts. of buttercream has 7 lb of sugar, 4 lb of butter, just under 2 lb of egg whites, plus 10-12 oz of **Magic**, so it's not product rich.
"Magic", eh? What aisle would I find that in?
I think that is in Diagon Alley. (for all of you Harry Potter fans).
my batches have 20 pounds of powdered sugar, 6 pounds of butter, 6 pounds of shortening vanilla and flavorings and water...that'll whoop up to about 30 quarts, i'll use about 1.5 batches on friday...and 2-3 batches on saturday...if i've been zealous and took to many orders ...i've had to make more
It looks like your doing about the same amount that we are. I just can't make that much at a time. We have trouble keeping the batch we make from flying out of the hobart when we add the cooked syrup.
"Magic", eh? What aisle would I find that in?
We learned to make it in potions class
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