I am going go divulge a very close kept secreat. I want to know if anyone else out there uses Bril vanilla light and fluffy ready to use frosting. I can hear the gasps of many cake decortors who may view this as cheating or as tasteless. 
I have used it for 3 years and have have had very good luck with, not to mention extreamly awesome taste and convience. I am a mom of a 3 and 5 year old, wife to a rather lazy husband and a full time Registered Nurse and this has been a time saver. The cost is not really a factor for me as I try to keep weddings to one per month. I love the stuff and want to know if others do to????? 
I buy it from my local grocery store bakery dept. It comes in a 35 lb tub. Current price is 45 dollars for 35 lbs of ready to use goodness!!! You can get it from wholesaler restaurant surply store. I am releaved to hear one person who does not think i am a looser.
thanks 
I have not heard of Bril either but I say if it works well, tastes good and the cost is ok, why not?
When I want chocolate frosting, I often mix buttercream with melted chocolate in it with a can of Wilton's canned chocolate frosting. Everyone loves it.
C
I don't think you are a loser!! If it works for you, then do it. I have used the Brill Chocolate and Vanilla pourable fondants. They are AWESOME.
If all you have time for is decorating and that's what you love, then I say you don't have to make your own icing. Use a box mix & buy the icing. As long as it is fresh and tasty, I don't think most people care what you use.
Wow. You can get it that cheaply? My boss gets on me because he says I go through it too fast at work and that it's $60 something a bucket! Oh wait...we use the Brill Old Fashioned Buttercream. Same thing though, just a different name I'm sure.
I just want you to know that I didn't mean to sound rude or anything earlier when I said I hate the stuff lol. I don't like the taste of a lot of icings and well, I'm just picky! 
I didn't want to come off as sounding like a snob either. I've never made my own ganache, I use the stuff from work. Have you ever tried Brill's Double Dutch Fudge icing? That stuff is soooo yummy and rich! Mmmmm
I agree, if it works for you and especially your small amount of free time, then that sounds great!
I bought a big ol' tub of Dawns Buttercream thinking I would do the same thing, but then I hated the taste. Now I have this huge amount of frosting that I have to use up. I mostly only use it for FBCTs and I'm planning to do up a few dummy cakes for pictures that I will use it on. I'll have to check and see if my local supplier carries the Bril. I just wish I could taste it first!
I wouldn't worry about what anyone on this site thinks about what you use- we are not the ones paying for or consuming your cake. If your family/friends/customers are happy with what you offer, then that's what counts. Heck, I use Wal-Mart cake mix and doctor it up. (the crowd falls silent...) Everyone raves about my cakes because they are so moist and flavorful. And these mixes fit the time I have available, so that's great for me. 
Do what's great for YOU!
Happy baking,
Beth
edited to fix a typo
I'm with Doug. . . where do you get this wonderful stuff!!?
Leslie
We use the same at work and it's extremely popular with our customers. Normally I would scowl at ready-made frostings, but this brand of buttercream has an excellent non-greasy taste, develops a light crust and has the pure white color that a lot of brides demand.
I think everyone should use what works for them. I recently started purchasing the large buckets of white buttercream from Sam's. Saves a lot of time and tastes pretty good. I do add a bit of almond and vanilla extract to it but so far everyone loves it. Costs about 27 dollars for 28 lbs.
I have used both in a pinch for time, don’t care for the taste of Sam’s Club brand. I do have a question, though. Does anyone else have a hard time smoothing the Brill or other brands of wholesale ready to use frosting. I get LOTS of little holes when smoothing. Doesn’t happen when I make my own and drives me crazy. Any suggestions? I’m not mixing it at all.
I never used any kind of remade frosting, but I certainly don't think less of anyone for doing so. Do whatever works for you and makes your customers happy! I agree with -K8memphis, give it a good mix prior to using.
and if you fill the bowl up to over the paddle -- it will eliminate the air bubbles -- in a perfect world --
also -- if you get a bunch of holes -- run your spatula back the other way and they will disappear
I agree that running the spatula back over the frosting eliminates most of the holes/bubbles. Sometimes, when I have had frosting stored in the refrigerator, I bring it to room temperature and, being too lazy to put it in the mixer, I stir it lightly with a rubber scraper, turning it over on itself, sort of like folding in egg whites, and that helps smooth out the bubbles also.
yes that too -- and i have a friend who puts a bit of hot water in there and then stirs it up
That is a great tip, -K8memphis. I usually have mine a little too thick anyway.
I used one tub of Bril yrs ago. I went back to making my own. I didn't like the taste but hate, Hate, HATE waste so instead of throwing it out I started mixing my homemade icing w/it until it was used up. As the others said, it is easy to eleminate the bubbles by mixing it smooth. If you have the time I suggest using the mixer (KA) on the slowest speed for 5 to 10 minutes. That should do it. If it is still a bit stiff and has bubbles do as K8 suggested....add a tablespoon or so of HOT water.
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