how does the dixie's do for piping flowers that need really good definition?
I have noticed that little white spots are appearing on a green cake that I used colored sams buttercream on. Anyone have any ideas?
how does the dixie's do for piping flowers that need really good definition?
I've found that Dixie's works very well for the flowers that I do. I do a lot of carnations, mums, and pansies...my roses are awful! I never have to stiffen the icing to get good results, I just use it right out of the bucket.
Aaaannnddd... I'm never making bc again. I iced a Spongebob cake las night- I added some vanilla and a little water to thin out the Sam's bc. It spread and smoothed wonderfully. My dh said he likes my bc a little better, but not $4-5 a pound better!
Just wondering if anyone has ever tried to add butter to Sams buttercream? What do you think. If you let the butter get room temp and them mixed it in. I'd love to know if anyone has done it.
I use Sam's too. I used to get it from a local cake shop but I realized quickly that it was the Sams brand and just went to sams and saved a ton. It is $31.18 here in MD too. It is smooth and creamy. Yes it crusts too. I use the viva method. But its not a hard crust, it is just enough so you can smooth it. It goes a long way too.
Would the Bettercream stuff be sinilar to the whippy icing you can get on cakes at kroger? I have a few ppl asking for whippy icing and i tried to make it but i couldnt get it to turn out right
Yes, it's very good and has a cool whip taste. Very good but I have heard from others that you cannot use it on a fondant covered cake.
There is a Sam's Club close to NYC. It is in Secaucus, NJ off of Route 3.
Does the Sam's buttercream crack after you have used the Viva method?
I know that the Wilton buttercream does and it really drives me crazy when I am moving the cake and I have cracks.
North FL area, Sams charged me $30 for the BC and $32 for the Choc BC. I like it , but may not get it again. Its WAY sweet and very thin. I stiffen up my BC for dams but just use the remaining stiff to add to what BC im using to make it not to dang thin. The choc isnt as bad, not as sweet. But I ment in real chocolate in my CBC and just cant beat it
Its seems to viva fine for me.
thanks GeminiRJ! i just bought my dixies's sample tubs and i cant' wait for them to arrive!
I just bought a tub from Sams club in my area (Asheville, NC) for $26. I love the taste on their cakes, am anxious to see how it is to smooth and work with. Will let you know if I have success tomorrow!
Can someone who uses Sam's But-R-Cream tell me the proper way of storing the leftover icing? I purchased the 28lb bucket and won't use it all soon. I read on another forum that you can leave out or refridgerated for upto 6 months. I thought you had to freeze icing after two weeks.
So, if I leave the leftover icing in the bucket do I refridgerate, freeze or leave out at room tempature? and...
for How long do you keep the icing?
My bucket says good until Oct 2010...I hope I can keep it that long! Thanks so much for your reply and time!!
I just keep the leftover icing in my pantry (which is at room templ). I don't refrigerate it, freeze it or anything. I keep it & use it until it's all gone or I've reached the expiration date. I've never had any problems w/storing it. Hope this helps! =]
Can Sam's BC be used under fondant?
Yes it can! It's all I use under my fondant & for my BC cakes. =]
Has anyone noticed that they changed the name, and the ingredients are now slightly different? I sent my husband out to get me a bucket last week and he came home with what looked just like the buckets I always buy, but it didn't say 'But-R-Cream' (sp?)....just 'Fill and Spread Icing'. We compared the ingredients on that bucket to those of the bucket of But-R-Cream that was almost empty (I go through this stuff like water!) and there were a few differences. Same product number on the bucket though. I was so afraid to use it because I was doing a tiered cake and didn't want any unexpected surprises but it seemed ok. Same taste....seems to take longer to crust, and a bit more finicky. I had to get another bucket just yesterday and same thing...'Fill and Spread Icing' has replaced the 'But-R-Cream' name. Hmmm...
Does Costco sell these icings? This thread is pretty old; are alot of you still using Sam's icing?
I am wondering if I can purchase it here in Indiana. How does it seem to hold up in the heat? I don't make a ton of cakes but I can not find Hi ratio shortening without ordering it online and I really don't want to add the extra costs of shipping as this is really a hobby for me. I make a cake or two a month so I really need something that will store well. Has anyone ever checked a GFS Market Place?
Hey fellow Indiana, GFS can order hi ratio. It takes some convincing each time I order it they say they do not carry it. Then they check again and can order. I think it is about 100.00 for 50#
Ya'll have got my interest. I make my own buttercream (1/2 butter, 1/2 shortening) and it is quite time consuming. But, the taste of homemade is so much better. I get many compliments on icing. Anyway, I searched on the Sam's Club website and could not find what ya'll are speaking of. What is the name of product?
What is the correct product name to ask for when I go to Sams to look for the buttercream icing?
I have a 6",8" 10" and 12" heart shaped wedding cake to make. How much frosting do I need?
Here in Nashville, it is called Fill and Spread. It is not on the website but you ask for it at the bakery. I bought a large tub each of the white and chocolate and loved them both. Also, my Sam's sells smaller sizes of the colored icings also. I bought mine in March. It costs about 10 dollars for the smaller size pink icing and around $30 for the very large buckets.
Y'all got me interested in this icing! One question, does it really taste like homemade icing or does is taste processed? The Wilton ready to use icing that you buy in the store is awful and tastes like the plastic container that it comes in. I really like the taste of homemade icing so I just want to make sure it tastes just as good before I pay the money for it. If anyone can tell me what it tastes like, it would be so worth the money!
i just might have to check out sam's club down the road from me or dixie's ordering online. thanks for the heads up everyone! you are always so helpful
If anyone can tell me what it tastes like, it would be so worth the money!
I bet if you ask, they will give you a spoonful from the buckets they are using themselves in the bakery.... before you buy.
I use SAMs icing for everything now. I do add my own flavors to make it more my own and taste better. Although it's pretty good by it's self. It will do great in high heat. Had an outdoor wedding cake that did fine in partial sun in 90 + degrees!
The taste is very sweet, however most icing is! I really like it, and have never had anyone complain. It just takes me way too long to make it on my own, especially when I have to make enough for more than one cake. You have to go to the bakery and ask someone for it....I always just say I need to buy a large bucket of the but-r-cream icing. They go in the back and get it and then print out a label for it right there. It's 30.56 at my Sams. I have bought the colored icing as well. I bought red once and also black...but the employees seem pretty stingy about selling the colored icing!
Also, for those of you who said you add powdered sugar to it...do you just stir it in or do you put it in the mixer and then add the powdered sugar? The bucket my husband just bought me is TERRIBLE and has given me nothing but headaches for the last two cakes I did. It is much softer than normal and while it crusts just enough to smooth it out, it doesn't really 'set' like it normally does. I hate to waste money because I have about 1/3 of the bucket left, but I may just go get another one and pray it's a better batch! I'll set this one aside and use it just for filling. I'd love to try stiffening it up with ps, but I'm afraid of making it softer in the mixer and also not mixing it thoroughly enough if I do it by hand.
When I stiffen a batch I put it in my kitchen aid. I like to name sure the paddle us toltally covered so to not get air bubbles. To thin it I use corn syrup. I had problems with water and milk.