Sams Club But-R-Creme Icing

Decorating By Chef_Girl Updated 21 Aug 2011 , 2:51pm by missvittles

Chef_Girl Posted 19 May 2010 , 3:24pm
post #1 of 69

Hopefully I'm in the right forum - this is my first post. I bought the 28lb But-R-Creme tub white icing for the Wilton cake decorating course I'm taking. It requires alot of icing & just don't have time to make it all the time. My question is that is there anyway to make the base icing thicker either by putting more shortening or powder sugar? I need a stiff consistency to make decorations like roses and the way the icing is right now it is too soft for this. Icing tastes great though icon_biggrin.gif Thanks.

68 replies
SweetAaryns Posted 19 May 2010 , 3:34pm
post #2 of 69

I would try adding powdered sugar to your desired consistency and also add a bit of wilton meringue powder (this will give it a slight crusting effect). Hope it works out! Good luck!

iheartcupkakes Posted 19 May 2010 , 3:44pm
post #3 of 69

if you are taking the wilton classes... u need the wilton class buttercream... flowers and such dont turn out correct... using the pre bought stuff will just stress u out and not give u the correct results.. i know there is alot of frosting to make but it easier in the long run to just make it.
i only used about 1 batch a week and a few times reused it the next week if i wasnt putting it on a cake.

sounds like the pre bought stuff would be great for filling and frosting.. if it crusts

good luck.. the classes are fun especially if you get a great instructor with a fun personality

KHalstead Posted 19 May 2010 , 3:44pm
post #4 of 69

yep, just add powdered sugar....this is the icing I use on all my cakes!

brgrassmyer Posted 19 May 2010 , 3:52pm
post #5 of 69

How much does the 28lb tub cost? I buy all my boards and boxes from Sam's, so maybe it might be cost effective to buy the icing as well.
TIA

langranny Posted 19 May 2010 , 4:01pm
post #6 of 69

Cornstarch. I took a non-Wilton class from a "store" decorator. She said that powdered sugar changes the flavor. I used the frosting for flowers in both the Wilton and non-Wilton classes and it worked fine for borders and basic roses and leaves. Just added small amounts of sifted cornstarch until it was the texture I wanted.

DeeDelightful Posted 19 May 2010 , 4:05pm
post #7 of 69
Quote:
Originally Posted by brgrassmyer

How much does the 28lb tub cost? I buy all my boards and boxes from Sam's, so maybe it might be cost effective to buy the icing as well.
TIA




It's about $33 a bucket. Not bad, tastes pretty good (lots of people are used to the flavor of Sam's cakes anyway). It crusts and spreads on smoothly. I've used a bucket before, but now i prefer to make Sugarshack's recipe.

Dolledupcakes Posted 19 May 2010 , 4:05pm
post #8 of 69

In Cali the Sams but-r-creme is $30.56

brgrassmyer Posted 19 May 2010 , 4:10pm
post #9 of 69

Thanks for the reply. I think I might try out a tub, at the very least, I'll have a nice big tub left over after it is gone icon_biggrin.gif [/quote]

DeeDelightful Posted 19 May 2010 , 4:13pm
post #10 of 69
Quote:
Originally Posted by brgrassmyer

Thanks for the reply. I think I might try out a tub, at the very least, I'll have a nice big tub left over after it is gone icon_biggrin.gif


[/quote]

Exactly right! I've been holding on to my tub for over a year. My plan is to re-fill it with homemade buttercream, but I haven't done that yet.

Chef_Girl Posted 19 May 2010 , 4:24pm
post #11 of 69

Wow!!! Thanks thumbs_up.gif so much for the quick response & the helpful tips. In Oklahoma the 28 lb. tub costs $31.50 So depending where your live expect to pay between $30 - $33. icon_biggrin.gif

sugalips Posted 19 May 2010 , 4:25pm
post #12 of 69

Do you have to call ahead to Sam's and order it or do they have buckets on hand?

Chef_Girl Posted 19 May 2010 , 4:37pm
post #13 of 69

I would definitely call ahead to see if they have some to sell to you & make sure you talk to the bakery department that's where the tubs are. I called ahead & didn't talk directly to the bakery department & they say they had some & in fact they ran out. I end up running from one Sams to another one that did have some. icon_biggrin.gif

Dolledupcakes Posted 19 May 2010 , 4:39pm
post #14 of 69

Here in Cali. they don't give you any info about the tub expect for the cost. They won't tell me if they have it or not. The bakery did before, not sure why it has changed.

brgrassmyer Posted 19 May 2010 , 6:33pm
post #15 of 69

Quick questions--does the sam's sell the icing frozen or at room temp? also how do you store it??

Dolledupcakes Posted 19 May 2010 , 6:45pm
post #16 of 69

They sell it at room temp. And I just keep it in my kitchen. It always pretty cold in there. I would NOT keep it in a warm room, the buttercream becomes very soft and is hard to work with. And it also has an exp. date on it.

Chef_Girl Posted 19 May 2010 , 6:51pm
post #17 of 69

Yep! That's another good thing about Sam's icing is you don't need to put it in the fridge. Information on the side of the tub says you can store it at room temperature 70F - 80F degrees icon_cool.gif .

KHalstead Posted 19 May 2010 , 6:59pm
post #18 of 69
Quote:
Originally Posted by DeeDelightful

Quote:
Originally Posted by brgrassmyer

Thanks for the reply. I think I might try out a tub, at the very least, I'll have a nice big tub left over after it is gone icon_biggrin.gif




Exactly right! I've been holding on to my tub for over a year. My plan is to re-fill it with homemade buttercream, but I haven't done that yet.[/quote]

I go through 3 of these buckets a week! I've figured out the costs (my bucket is $30.56 as well) to be about $.30/cup of icing. So it costs me about $1.50 for 5 cups of frosting, exactly what one batch of my previous icing made and that cost me a little under $5.00 to make a batch from scratch. You do the math!! I save a ton of time mixing, cleaning, not to mention the money I'm saving and my customers love the flavor!

TexasSugar Posted 19 May 2010 , 7:07pm
post #19 of 69

As a WMI I ask all my students to make the class buttercream to use in class. I don't think nor do I tell them this is the only icing they can ever use or that will work with the Wilton techniques, because that is not true. BUT there is a reason we use the class buttercream (all shortening icing) and that is because it holds up to the use we put it through in class. We pipe, scrap it up, pipe again, scrap it up again and so on.

Another thing is that if you have issues, it not being soft enough or being too stiff your WMI may not know how to doctor that icing to make it more useable for class use.

Wilton says that the class buttercream recipe can be left on the kitchen cabinet for two weeks. I feel it can be kept in the fridge for a month and you can always freeze it. Personally if you were one of my students I'd suggest just making several big batches of the different consistancies and pulling it out what you need for the week. Making buttercream really doesn't take a long time to do. The time eater is actually coloring the icing which I am guessing you will still have to do if you bought white icing.

zgreenwood Posted 19 May 2010 , 7:20pm
post #20 of 69

If I am reading this correctly, Sam's sells their icing that they use in the Bakery? HOLY CRAP that is awesome! I can't wait to see if they do this at my Sam's Club. Does Anyone know if they have bought it in Houston, Texas, and how much it costs?

mlocklear Posted 19 May 2010 , 7:25pm
post #21 of 69
Quote:
Originally Posted by zgreenwood

If I am reading this correctly, Sam's sells their icing that they use in the Bakery? HOLY CRAP that is awesome! I can't wait to see if they do this at my Sam's Club. Does Anyone know if they have bought it in Houston, Texas, and how much it costs?



why yes they do, I just bought some yesterday in Houston. It cost me $30.56. icon_biggrin.gif

Chef_Girl Posted 19 May 2010 , 7:30pm
post #22 of 69

I'm pretty sure they sell it at Sam's in Houston, TX. I lived there awhile back but never had to buy the icing back then & didn't know they even sell it either. It wouldn't hurt to give the bakery a call. From your response I take it that you like how the frosting tastes too. I've made a couple of batches of the Wilton butter cream recipe icing before but it just doesn't taste as good as the one that Sam's club make. icon_biggrin.gif

Dolledupcakes Posted 19 May 2010 , 7:32pm
post #23 of 69

People are catching on...

Dolledupcakes Posted 19 May 2010 , 7:43pm
post #24 of 69

I didnt know about the Sam's Club But-r-creme until last year in July. I stumbled across it on accident. I was buy buttercream from my local cake supply shop. $5.99 per 2 lbs. Then I decided to buy it in a bucket from the supply store. They sold it to me for $80. Then when I got home I noticed they left the sticker on it, "Sam's Club But-R-Creme". Thats when I knew I could get it cheaper.

newmansmom2004 Posted 19 May 2010 , 7:46pm
post #25 of 69
Quote:
Originally Posted by mlocklear

Quote:
Originally Posted by zgreenwood

If I am reading this correctly, Sam's sells their icing that they use in the Bakery? HOLY CRAP that is awesome! I can't wait to see if they do this at my Sam's Club. Does Anyone know if they have bought it in Houston, Texas, and how much it costs?


why yes they do, I just bought some yesterday in Houston. It cost me $30.56. icon_biggrin.gif




I've bought it here in San Antonio a few times, too. It's pretty good if you need a lot of icing and the customer isn't specific about the type of buttercream they want. And...the leftover is fantastic smeared on graham crackers!! thumbs_up.gif

newmansmom2004 Posted 19 May 2010 , 7:49pm
post #26 of 69
Quote:
Originally Posted by Dolledupcakes

I didnt know about the Sam's Club But-r-creme until last year in July. I stumbled across it on accident. I was buy buttercream from my local cake supply shop. $5.99 per 2 lbs. Then I decided to buy it in a bucket from the supply store. They sold it to me for $80. Then when I got home I noticed they left the sticker on it, "Sam's Club But-R-Creme". Thats when I knew I could get it cheaper.




Holy CRAP - $80????? They seriously took advantage of you on the price! Don't buy it there anymore - go directly to Sam's. They always have it and you don't have to order it in advance. Plus they have colored icing as well in smaller containers, so I've been told.

KHalstead Posted 19 May 2010 , 7:54pm
post #27 of 69

you can also melt it in the microwave for about 10 seconds and dip cupcakes in it for a faux fondant! YUM
LL

Chef_Girl Posted 19 May 2010 , 8:00pm
post #28 of 69

Woah!!! What a markup from $30 to $80. I just browsed the internet to find out if I can just buy alot of butter cream icing without making it each week for my class, plus I don't have alot of freezer room to store it. Only found out about Sam's Club selling their icing about a week ago too bad I didn't know about it sooner. icon_rolleyes.gif

Dolledupcakes Posted 19 May 2010 , 8:08pm
post #29 of 69
Quote:
Originally Posted by newmansmom2004

Quote:
Originally Posted by Dolledupcakes

I didnt know about the Sam's Club But-r-creme until last year in July. I stumbled across it on accident. I was buy buttercream from my local cake supply shop. $5.99 per 2 lbs. Then I decided to buy it in a bucket from the supply store. They sold it to me for $80. Then when I got home I noticed they left the sticker on it, "Sam's Club But-R-Creme". Thats when I knew I could get it cheaper.



Holy CRAP - $80????? They seriously took advantage of you on the price! Don't buy it there anymore - go directly to Sam's. They always have it and you don't have to order it in advance. Plus they have colored icing as well in smaller containers, so I've been told.




Yeah tell me about it. And $5.99 per 2 lbs. That was worse. Ever since then I have been buying the but-r-creme from Sam's.

mlocklear Posted 19 May 2010 , 8:13pm
post #30 of 69
Quote:
Originally Posted by newmansmom2004



I've bought it here in San Antonio a few times, too. It's pretty good if you need a lot of icing and the customer isn't specific about the type of buttercream they want. And...the leftover is fantastic smeared on graham crackers!! thumbs_up.gif



Even if you don't need alot, it's good for a couple of months and you don't have to refrigerate it. Talk about a great money and time saver!

Quote by @%username% on %date%

%body%