This Is Tooo Funny.....if You Want A Laugh Please Read!!!!!!
Decorating By apetricek Updated 7 Aug 2009 , 3:16am by diane
So we have a new superwalmart in my area.....my daughters and I were there shopping today....we walked by the "bakery department" and saw the funniest thing I think I have ever seen.....
They had a cart full of white buckets of "icing"....although the buckets were labelled "BUT-R-CREAM" yes just like that....ok my question is what the hell is that?????? I nearly fell on the floor laughing...I think this is the funniest thing I have seen in awhile...so they next time I get someone telling me I am tooo expensive, and they are going to go to walmart to get the cake, I will tell them....yeah I hope you enjoy that BUT-R-CREAM!!!
There are lots of people on the forum who buy But-R-Cream at Sam's and use it on their cakes.
I saw the same tub at Sam's club, but it was But-R-Creme, even worse--no butter or real cream in that stuff. I also laughed really hard. But watch out, because I was going to say the same thing, there are people on here who discuss how delicious that stuff is! (If you like a mouthful of crisco, but that's not my idea of good, either.)
I saw the same tub at Sam's club, but it was But-R-Creme, even worse--no butter or real cream in that stuff. I also laughed really hard. But watch out, because I was going to say the same thing, there are people on here who discuss how delicious that stuff is! (If you like a mouthful of crisco, but that's not my idea of good, either.)
I'll stick to my ACTUAL buttercream.
LOL! I know, I saw it at my Sam's Club too...But-R-Creme...geez, why don't they just throw the extra "t" on LOL!
But yeah, a lot of decorators use it & like it! That's what made me go over to my Sam's bakery dept to begin with! But then I saw their cakes and they had more air bubbles than I do...sooooo....
We use it in the cake classes I teach at school. We can't afford to make 28 pounds of icing for that price.
The kids love it. I prefer my white chocolate Italian Meringue, but the Sam's stuff works for our classes, and it's cheap.
One of the best "pipers" on here, Thanh Thanh, I think, uses it exclusively. SHe does some lovely stuff with it.
I use it with the kids cake decorating birthday parties that I do. Way cheaper than making my frosting for them to mess up. Because once they use it, the leftovers have to go in the trash...Health department regulations/rules.
I think its funny! I've heard good things about the frosting, but no super walmarts anywhere near me. Maybe you should take a picture of it and send it to cakewrecks.com. She would love it.
I don't like the stuff myself but it pipes nicely. I normally buy it when someone wants a lot of strong color - like red or black. I can see how kids would eat it.... most of them will eat anything! Sweet that is.
BUT-R-CREME.
Sounds more like a hemorroid treatment than an edible product.
Oh Lord!!!
I don't want to step on anyones toes, or insult anyone...I just thought it was hysterical! So if I upset anyone I apologize!!!!!!I am an icing snob so I just would never think of using that. I make mine from scratch, and use a ton of butter, took me 2 years to perfect it, and I am the only one that actually knows the recipe...(even my family doesn't know...afraid they may sell it on me LOL) My customers would have a fit if I changed it...My first thought was it sounds like something you should put on your ass rather than a cake....I hate super sweet icing...so I guess it wouldn't work for me...but good to know for the black and the red...I have also had the thought of doing kids decorating parties...and that would be a great idea for that...especially if it is thick, and cheap, since most of it would be wasted....just thought it was funny, and couldn't resist in sharing my laugh with the CC community. I did take a pic and plan to forward it to cake wrecks....so are the walmart cakes decorated so bad because of the but cream, or the decorators?????? HMMM that is like which came first the chicken or the egg.....LOL
We can just shorten it down to BUTTCREME.
Where's Jan? She needs to put this down in her CC abbreviations list.
We can just shorten it down to BUTTCREME.
Where's Jan? She needs to put this down in her CC abbreviations list.
Is there truely such a list? I often wonder what some of the abbreviations mean. I kind of figure them out the hard way, but could be wrong in my interpretation.
[quote="ShirlcantuckWhere's Jan? She needs to put this down in her CC abbreviations list.[/quote]
Is there truely such a list? I often wonder what some of the abbreviations mean. I kind of figure them out the hard way, but could be wrong in my interpretation.[/quote]
I think this is a link to it: http://www.cakecentral.com/abbreviation-ftopicp-6395904.html#6395904
But-R-Creme...geez, why don't they just throw the extra "t" on LOL
Ha! That would imply that there's butter in the product!
Cakemom777,
would you be so kind to share the recipe for your Wh. Choc. Itl. Mernigue?? Sounds De-Lish!!!
Yah, the list in the forums column. I think under the top sticky notes. Let me check and will forward the link. I was the same way, couldnt figure out what some of the abbreviations meant. I always thought DAH was for dumb-ass husband until I found out it wasnt! ....ofcourse I use the abbreviation for mine because I can call him that!!! lol
BUT-R-CREME.
Sounds more like a hemorroid treatment than an edible product.
Hysterical!!
I have no opinion on the frosting, never used it but man that is funny stuff, Mensch!
Wow! I think this but-r-creme may just solve my problem! I'm doing a wedding cake to enter in the fair and two of my dummy styrofoam rounds have some nics and gouges in them from removing fondant from previous use! I think this stuff may just be the spackle I need to fill in those areas! I'm calling it but-r-crack-creme from now on!
I'm calling it but-r-crack-creme from now on!
That's beautiful!
Cakemom777,
would you be so kind to share the recipe for your Wh. Choc. Itl. Mernigue?? Sounds De-Lish!!!
Hello....my way of making it is pretty much standard of regular Italian Meringue, there are some recipes listed in the forum which explain it better than I can.... but I add about 12 ounces of melted and cooled white chocolate.
I use pasteurized egg whites from the carton instead of regular eggs.
In defense of but r creme, its not so bad and some people really like it. Very easy to work with.
I don't think the product really needs defending. People are just laughing at the funny name, that's all.
I was laughing at the name being the perfect description of what's NOT in it...butter or cream. And it tastes like it, too.
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