So i decided to try some Sam's But R Cream to not only save time but money as well. I normally make the wilton buttercream which everyone loves....
So i got the Sams buttercream and i iced several cakes with it - my first impression:
it tastes good but is slightly hard to work with. its alot stiffer than i thought (ive read alot of people think its perfect for icing), it was so stiff that it would crust/harden soooo quick! I mean so quick that when i used my Viva method it wouldnt take out all the little imperfections it usually does with the wilton method.
Anyone have any suggestions?
Also, i added a few flavors to it which worked fine EXCEPT when i added some Magic Line emulsions it got REAAALLY glossy and kind of goooey. I went ahead and used it at a tasting and even my customer asked "why is this one so shiny?"
Soi may have to keep making my own for that flavor but my real issue is the crusting....any ideas?
i do use the icing tip fyi...and i even blend it with my kitchenaid right before use
do i just need to thin it out with water????
its alot stiffer than i thought....
....do i just need to thin it out with water????