Has anyone used a ready-made buttercream that they can recommend? I am driving to Vegas form L.A. for the upcoming CAKE CAMP and several of the classes I'm taking require that I bring my own buttercream. I figure It would probably be better to bring some ready-made than tote my mixer and supplies to a hotel room w/o a kitchen. Ant recommendadtions?
The only problem with the pre made stuff is it is medium consistancy and seems to melt down pretty quick. Some ladies brought he Wiltons tubs to class and they all had issues with it. Can you premake it and bring it in a cooler? At least then you know if you make all stiff all you need to do is add water/milk.
I would make the wilton's class buttercream with water. Then you don't have to worry about it oging bad on you. I have kept the wilton class buttercream on the counter for a little over a week if I keep the house cool in the summer (and it is cool in the winter)
HTH
Leily
Im not sure how much buttercream you will be needing but if you have a Sams nearby they sell like a 5 gallon bucket for like $42.00. I have bought it before and I didnt think it taste to bad but you could always jazz it up with flavorings. You would need to go to the bakery and ask for it. They also sell the prewhipped BETTERCREAM (Cool whip Icing) in buckets also for like $22.00.
~Sonya
ladixiechic1 - wilton class BC
1 cup crisco (veg. white shortening)
1 tsp flavoring
2 tbs of water (or milk)
1 lb of confectioner sugar
1 tb meringue powder
pinch of salt (optional)
this is the recipe off from wilton's class book. for Stiff consistency BC
Thanks katskakes 
I will have to give that a try.
Just an fyi, Wilton has 2 different containers of BC. The large container is actually thin consistancy buttercream for frosting only. Thats probably why people have had problems with it. The smaller containers...the same size of the store bought containers is stiff consistancy. It is affected by hot hands but not to the point that it really melts, just softens a bit(In my experience). I use it for roses, flowers ect anytime I use the whipped BC recipe becasue I can't seem to make a good rose from that recipe. Both cross cakes in my gallery uses that one. Good Luck.
I didn't know sam's sells buttercream buckets! That is great info to know! Does it taste good?
Making the icing is the part of cake making that I dislike, what a mess!! Especially if I have a lot to make, given that I only have a 4 1/2 qt KA. I dread making many batches at once!
I love the icing from sams! I just bought the white and the chocolate spread and fill the other day!
It comes out cheaper than making my own! It also takes pretty darn good!
It is mad for Sams by a company called Dawns products (or something like that)
It was like 26 or 27 for the 28 pound bucket
(the chocolate was I think about 27)
Qtkaylassweets, thanks for your reply!
How do you store it once it's opened? Does it need to be refridgerated? Can it be frozen?
Also, do you ask for it directly from the bakery section?
All4Cake what Sams did you go to, I go to the one in Concord, NC and they charged me $42.00 for the 28lb bucket........errrrrrr I think I got cheated! And they charge me $22.00 for the BETTERCREAM.
Imakecakes, the buttercream can be left sitting on your countertop, with the lid tightly sealed. Now if you buy the BETTERCREAM (Cool whip icing) it needs to be kept in the fridge.
As for the taste I like it, and although I havent tried jazzing it up with flavorings yet Im sure it would taste even better. You do have to go to the bakery and ask for it.
~Sonya
Sonya, I work at the club in Matthews. It is 26.52 for the 28 lb bucket. The in Concord's label printed up 42??? Maybe they accidently printed up the wrong label. They used to use a kind that was in a brick type packaging. It wasn't called Spread 'n' Fill though. Do you still have it? What is printed on your label that they stuck on it?
22. something is correct on the Bettercreme.
Jellyb123, since the drive between LA and Vegas is about 4-5 hours, perhaps you can make your normal BC and freeze it. Put it in a cooler with some ice and let it defrost during your drive. You could probably keep it cold in the cooler by replacing the ice everyday. It would be a pain but at least you'd be working with your own recipe.
All4cake the person that was in the bakery when I got my icing did not know what they were doing, they was trying to give me bettercream instead of buttercream to begin with and then they couldnt get the label to print up so anyways they did finally put a label on it, oh well I will know better next time, lol. It has been a while back since I bought it so I no longer have the bucket or label.
~Sonya
Does anyone know if the Sams Club buttercream will crust? Can you use the Viva paper towel method with it? I've been thinking about buying some, but I'm hooked on that Viva method, so I'm not sure I want to buy any if you can't smooth it that way.
Does anyone know if the Sams Club buttercream will crust? Can you use the Viva paper towel method with it? I've been thinking about buying some, but I'm hooked on that Viva method, so I'm not sure I want to buy any if you can't smooth it that way.
The Sams Buttercream does not crust.
Is the frosting 'gritty' tasting? Can you feel the powdered sugar between your teeth or is it more smooth like the tubs of Betty Crocker, etc you can buy in the grocery store?
It is very smooth! I get alot of orders for this buttercream!
I may get some and try it out next time I have a cake to make. It sure would beat having to mix it all up with my little hand mixer. I'm hoping to get a KitchenAid for my birthday in October, but until then maybe Sams Club bakery can be my helping hand!
Do you have any tips on how to use it to get it smooth (since I'm used to working with crusting buttercream) or is it pretty easy to work with?
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