I have given up on making buttercream! Every batch lately has been gritty so I am done. Does anyone have a supplier that sells a crusting buttercream that I can use with Sugar Shacks tecnique?
you can buy buckets of icing at sams club.
My understanding is sam's doesn't crust.
Are you using sugar shacks recipe? I use her recipe and I don't have the gritty problem. I had a grit problem once and it seems to be the brand of powdered sugar. Sometimes its a bad brand and sometimes its a bad batch.
Also, if you don't cover your buttercream once you make it it will crust in the container and when you mix it up it tastes gritty. So what I do is make a big batch. Take cling wrap and press it tight on top of the butter cream..to completely seal it in and hten cover again with saran wrap.
I only dish out what I need into a bowl and keep the main bowl covered. If the sides get crusty...you can have the same problem so I scrape down the bowl immediately.
I am sorry for your issues. It's so frustrating. By the way although the Wilton premade decorators icing does not officially crust, I've used it before with the Viva paper towels and it worked fine.
You would need to add some flavoring to it to make it taste a little better. Also I don't know how long it is shelf stable because the container says to refridgerate after opening. You may have to ask a Wilton instructor that one.
Sam's buttercream crusts very well. It's the BEttercreme that doesn't crust.
Yes I am using sharrons recipe. I swapped put three different brands of sugar, i use CK high ratio shortening and still have issues. Its not a heavy grit like when you mix crusting icing and get hard lumps its more like the icing is smooth in the mouth until you bite down then the grit happens . I love the texture of sharrons recipe but the bride and I can not stand that grit , I have even tried spinning my suger in the food processor to insure that there is no grit. Is there a Buttercream recipe that is made from plain white sugar thta is cooked that can stand up to high heat and does not have to be refrig?
[quote="sillywabbitz"]My understanding is sam's doesn't crust.
Oh, yes it does crust. I've been using it forever...on nearly every cake. Works like a charm, without all the work.
have you tried making IMBC or SMBC? Neither one crusts, but I think SMBC is pretty easy to smooth.
I've used Dixie's icing before, and while I didn't love the taste, it was easy to work with
That's great about Sam's frosting. I had asked that on another post and everyone said no. They must have been talking abotu the Better Cream...I might have to try it now
sorry for posting this on an old post I checked with my local sams and they only sell bettercream to the public from the attendand it does not crust . So any other distributors that may carry this. I do not mind paying shipping if the icing crust well.
Hi Tomay. Sometimes the Sam's employees get a little confused on their own products. They sell their version of buttercream, which they call But-R-Cream, and they also sell Rich's Bettercreme, which they call nondairy vanilla whipped topping/frosting. If you asked for Rich's Bettercreme, most of the employees will look at you like you have two head. If you asked for buttercream, you will probably get But-R-Cream. Where I live the But-R-Cream is $41 for 5 gallons and the "nondairy vanilla whipped topping" is $17 for (I think) five gallons. The But-R-Cream crusts, the Bettercreme does not.