Buttercream from scratch vs.
BEttercream vs.
But-R-Cream

Sorry, I know there's a large post about everything buttercream...but I just needed a lil clarification from you pros. Since I'm still totally new at this, barely torted, filled and stacked a 2 layer 9" cake for the first time today..YUPI!!

I found out that the Sam's over by my house would sale me a 28.5lb bucket for $34 of Vanilla But-R-Cream. I figured what the heck. If anything it's money well spent on saving time, and practicing decorating. I added 1/2 to 3/4 cup chocolate syrup though to 3 cups of But-R-Cream and noticed that the textured changed to a creamer one. So I wasn't able to get it to set like I see in cakes that seem to come out very smooth. You could see where I had spread the frosting, hmph.


Is this supposed to be expected to happen?
Is it cheaper going this route (buying already prepared bc)?
And does one of the 3 B's taste better than another?

Thanks!!!

Yeah, this is one of those subjects that can turn into a heated discussion, but here goes -

BUT-R-Cream is a brand name, and the product is a pre-made icing with confectioner's sugar and shortening as it's main ingredients. Some folks replace some or all of the shortening with butter when they make it from scratch. Many people swear by it, some hate it - there's almost no middle ground. In the professional world, the preference of the customer base in your area will determine if you should use this or make a meringue-based icing. Whether from the bucket or from scratch, this icing is very sweet, crusts, and holds up to heat. Also known as American Buttercream. Since you bought a pre-made icing, it is more than likely a medium consistency. Adding the liquid chocolate syrup to it made it thinner. You would have been better off adding about 4 squares of melted, cooled to still liquid but not hot, unsweetened chocolate. When making it from scratch, you can add cocoa powder with the powdered sugar.

Buttercream - what some folks call the above. What I call Swiss Meringue or Italian Meringue icings. This is a very smooth icing, as the sugar is melted completely, as opposed to above, which when you eat it, you can feel the grit of the sugar on your teeth. Pros - smoothness, less sweet. Cons - not good in heat. Some people have difficulty piping decorations with it.

Bettercreme - a chemical-based hydrocolloid that starts out as a cold liquid, then, as it is whipped and warms up, turns into icing. Pros - very stable in hot weather, easy to pipe. Cons - takes practice in whipping it up, some places only sell the large container, which is entirely too much for most people.

About cost - if you prefer to use the sweeter icing, I suggest that you make up a batch and calculate the cost, then divide the cost by the weight. The But-R-Cream you bought came out to $1.20 per pound. I think it would be cheaper to make it but let's ask the experts.

Anyone out there ever compare the cost of this, to scratch?

Theresa

Just what Theresa said.

However, the product name of the 3rd item you listed is But-R-Creme which is sold by Dawn Food Products (and available along with prewhipped
Rich's Bettercreme at most Sam's Clubs).

Here's a list of But-R-Creme products from Dawn:
(Don't know if the Sam's Clubs carry more than chocolate and vanilla icings.)

http://www.dawnfoods.com/Public/Dynamic/Products/ProductsCategory2.asp?cat0=17&cat1=46&PTid=2

Product info from Rich's on Bettercreme and more:

http://www.dawnfoods.com/Public/Dynamic/Products/ProductsCategory2.asp?cat0=17&cat1=46&PTid=2

HTH

In my opinion there is nothing like buttercream with real butter. I use salted butter and crisco (equal amounts) and the salt cuts the sweetness. My customers love it and I know that's what sells my cakes.

Just fyi--I use Dawn's but I buy the 45 lb. cases. It is not pre-mixed. I add vanilla extract, butter extract, and water. I haven't sat down to figure out the exact math but I'm pretty sure it's worked out to be quite a bit cheaper, not to mention the lack of mess and powdered sugar all over me, all the time. It holds up well in heat and crusts. I've used the bucket once of the premade. It comes in a pretty thick consistency. I wouldn't say medium. Remember you can use it as a base and add your own touches. I used to add choc. syrup but now I just buy Dawn's chocolate But-R-Creme.

People around here absolutely love my icing. I personally think it's adding the butter extract. It's nice and smooth, too. Whenever I make a batch of scratch icing it's like a mouthful of (sweet) sand to me now, just too gritty.

Oh--and I used to buy from Sam's but they all closed in Canada so I buy directly from Dawn Foods now...and pay more!!!

HTH

alanaj, would that be the cake icing base then that you use? Is it liquid and you still have to add water? I'm really interested in Dawn brand but just want to know a little bit more about it.

GrandmaG yes, it's the cake icing base. I think it only comes in white and choc and is their only icing in a 45 lb case. It's actually in a solid form. You have to add water and/or extracts to thin it down. I go through mine fast but it's got a great shelf life. If you use Sugar Shack's tips and fill your mixing bowl up above your paddle while mixing it ends up pretty airless too. I'm not a big icing fan at all and I have to say I really like it. Dawn says the stuff premixed in the pail is exactly the same but I've tasted both and disagree. Let me know if you have any questions, I'm happy to help!

Alana