Does anyone use Sam's Club buttercream for their cakes? If so, do you flavor it or use it straight from the bucket? Thanks!
AI flavor it. Put it in the Kitchenaid with some flavoring and beat it a bit.
I've been getting compliments about it lately. It always surprises me.
TallxLen, what flavoring/s do you use and how much?
rdjr, pretty much whatever you want. When getting ready to decorate a cake, I just scoop out as much Sam's Buttercream as I need (4 cups or so). I put it in my Kitchenaid with a couple teaspoons of whatever flavoring. I love vanilla... coconut works... any flavoring. Without additional flavoring, the Sam's tastes like candy to me.
Beat it for a few minutes and it is ready to go.
Just some of my observations:
I was only able to get a 30lb tub from Sam's. That's a lot of Buttercream!
It smooths great and crusts great.
I do the Viva paper towel method with it with no problems.
It is very shelf stable. Look at Sam's bakery. They keep tubs of it open, sitting on shelves, etc.
It is a little on the thick side, so I have had a few problems adjusting when I'm frosting. I seem to be always trying to smooth ice my cakes with a medium to thick consistency.. when it should be a little thinner.
Seems to be a little "gummier" than Wilton's 5lb pre-made buttercream.
I haven't done any side-by-side taste tests, but I have had no complaints, only compliments about the taste. I would be really interested to see how it would compare in a blind taste test to a full butter buttercream, a swiss buttercream, etc.
Hope that helps. I'd also like to hear what others think of it.
Thank you! I work at Walmart and work with this frosting. I just wasn't sure how to go about flavoring it. I really do like how it tastes but I would like a difference in taste if I decide to put it on my cakes in order to lower my price a tad bit.