My family loves the buttercream that comes on cakes from the grocery store. It may just be because they are used to it. Whenever I make buttercream, it never seems to taste like it does in the stores or at a bakery. I have never used a buttercream recipe twice becuase I want to find the perfect one. I know personally, I do not like the ones with all shortening and no butter and I really do not prefer the taste of almond extract. I heard from a girl who works at a local chain grocery store, that they make it at the store so I know it does not get shipped in. Does anyone have a recipe that a store would use so I can make my family happy?
I asked a girl that worked at the bakery at my local grocery store where they got theirs from too and she told me they make it there, then the guy at our local restaurant supply store said they order it in bulk from them and dump it into their own buckets. He did tell me though that they only sold it in bulk so it wasn't something that I could buy in the amounts that I would need.
At the store I worked in we got in 45lb. blocks of "Mix-N-Frost" and mixed it with water...instant icing. I don't know if you would be able to order it though.
Home made icing tastes 100 times better though.....
Sweetex high ratio shortening, made all the difference in the world. Oh, and Princess Baking emulsion.
People on CC have also mentioned they Sam's will sell their bc to the public...
My new favorite is Indydebi's buttercream. Even though it is a shortening base, it has Dream Whip in it which I think makes it stand out.
I also love Earlene's cream cheese buttercream, but it might not be sweet enough for your family. (Google Earlene's cream cheese buttercream)
Also mentioned a lot on here is Buttercream Dream and Sharon's .... I thought both of those were a little "greasy." JMHO. those can be found by typing the keyword into search under recipes.
I previously worked as a decorator at a major grocery store in Texas, and our buttercream came premade in big buckets!
I use a homemade buttercream that has shortening and butter in it. I don't like the almond flavor either, so I add vanilla flavor. I'll look for the recipe and post it for you.
Here is the recipe I use. I found it here on CC:
Prep. Time: 7-10 min
This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Contributed by: AgentCakeBaker on Saturday, February 18. 2006 at 12:34:07
i buy my buttercream from Sams.....They sell it in the bakery section where u order cakes from....it comes in a big bucket 28lbs ...i paid 31$..they also sell the whipped icing!!
I add a little butter or vanilla flavor to it and a little meringue powder to make it crust a little better!!! and my cust seem to like it!!!
It depends on WHICH grocery store. They do not all use the same icing. Some don't even frost their cakes (the come in pre-iced and they just add borders and decoration). Most grocery stores use pre-made buckets of icing or a mix to which all they have to add is water. In fact, most grocery store bakerys don't even have a real buttercream icing as none of their icings actually include BUTTER. I used to be a decorator at a Publix and they are one of the few stores that still make their buttercream on-site with butter, but even their buttercream starts with a proprietary base to which they add water and butter. If you make a batch of IMBC and a batch of Wilton's class buttercream and blend the two together, you'll get something close to the Publix buttercream and I will occasionally do this if I need a really stiff buttercream for something, but as a rule I use IMBC exclusively -- tastes so much better and is easier to use, too! Honestly, thought, I don't want my cakes to taste like the cakes at the grocery stores. I make everything from scratch, using only fresh, high-quality ingredients.
This is my buttercream icing, everyone loves it and it crusts nicely when decorating. I also do not like the taste of almond extract, the creme bouquet adds a nice flavor to the icing.
1 1/2 cups shortening
1 stick butter
1/3 cup water
1 tsp creme bouquet
1/2 tsp salt
2 lbs ps
thanks for all the great advice!