For those of you who are licensed, do you prefer to make your own buttercream or buy tubs of it? I was just reading a post on Sam's Club buttercream and just wanted to know the professionals opinion on the matter. Thanks!

I totally buy mine.. lol.. I use it as a base and flavor it to whatever flavor... I'm a big fan of saving time! And the one I buy is way yummier than anything I could whip up!

Yup, I buy the huge tubs at my local cake store...it's SO yummy. Now I make my own MMF but buttercream and I have a love/hate relationship so I'd much rather buy it.

Thanks for the responses. I'm a little torn because I bake from scratch and it seems like it would "cheapen" the cake to use pre-made icing. But I really can't stand using shortening in icing, which is what I've been doing.

I make real buttercream. I make SMBC. Shortening based frosting is NOT buttercream any more then a fried cube steak is the same as fried chicken.

I teach at the local Middle School and High School and when I teach, I buy the Sam's buttercream. The kids love it and it IS cheap.

I am not a fan of it, however, and I prefer to make my own when I bake for other people. Usually IMBC, but even a simple home-made butter and Powdered sugar and vanilla icing tastes and smells better to me.

I make my own with real butter. Nothing you buy is going to have butter in it.

I prefer to mix it with my own frosting. I ratio it 1 to 3 Cups. 1 cup of my homemade buttercream to 3 Cups of Sams. Its much better that way and I like the consistency better.

I make my own. And I bake from scratch. I can definitely taste the chemicals in box mixes and bucket butercreme.

We make our own from scracth, as well, with butter. Nothing better.

Paul

I make my own. I just can't see buying the buttercream from Sam's. If someone wants that buttercream why would they buy a cake from me?

Make it with butter, it tastes better than that chemical goo you get in buckets.

I love the chemical goo.. lol...

[quote="Rose_N_Crantz I prefer scratch cakes made from home with love.[/quote]

And butter.

I prefer to make my own using butter but I will have to find a recipe that stands up to the heat outside for the farmers market. I will likely switch to one using crisco : /

it tastes like play doh to me.....i make my own....50/50 butter to shortening...the customers love it.
i make over 100 pounds every week....it's not that hard.

I make my own - all of them.....IMBC, american buttercream and IMBC that has shortning in it too.

The most popular with my clients is the all shortning susgarshack recipe. DH's favorite is the IMBC.

yeah.... I also think...if what I offer can be bought at Sam's... then why bother?

everything I make from scratch because I want to offer the best I can give a client... I make my own fillings... BC... MMF... gumpaste... patillage... lol... I can keep going....

and like leah said... anything store bought.....I can taste all the chemicals and it's pure shortening with some color in it.... IMO!

You guys are so funny! Thanks for all the responses. I think its time for me to try IMBC and SMBC. I've been using a cross between indydebi's, sugarshack's, and my own, but it still has sweetex in it and I just cringe at the thought of my children (or anyone else) eating spoonfuls of shortening. Though everyone who's tried it has loved it, I still feel like I have a dirty little secret. LOL! Can anyone recommend a good IMBC or SMBC recipe?

What kind of recipe do you ladies make that stands up to the heat?

The only recipe I use when it is hot is sugarshacks......you cannot depend on the IMBC in the heat, even with part shortning....the butter in it just makes it too unstable for a warm environment. I won't risk it. I KNOW sugarshack's recipe will hold up in the heat and humidity....tried and true.

I make my own! Butter, sugar, creamer, a little hot water and vanilla. The reason I use real butter is I always hated icing! It stuck to the roof of my mouth and I thought it was nasty. I would always scrape off icing from cakes from bakeries or "professional" cakes.

So while I live in one of the hottest most humid areas of the country, I still only use butter. It tastes better, feels better in your mouth, etc. Just my own little weird thing!

Denise---You're not weird at all....We use 100% butter here in central Florida, too! I'm from up north and we always kept our butter out on the counter up to 80 degrees...So as long as the event is indoors, we're good to go.

Paul

Now, on another note, speaking of chemicals, Peter and I had a junk food craving last night for some unknown reason...We got a couple of store-bought goodies just for the heck of it...OMG...I guess my tastebuds are super sensitive to garbage because I could taste everything and it wasn't necessarily good tasting.

Paul