Ready-Made Buttercream

Decorating By jellyb123 Updated 13 Aug 2006 , 11:49pm by Lambshack

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Sonya Posted 13 Aug 2006 , 6:46pm
post #31 of 36

The BUttercream from Sams is a crusting buttercream but the Riches BEttercream (cool whip) is not. I used the viva method on the every cake I have done with the Sams BUttercream.

~Sonya

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DianaMarieMTV Posted 13 Aug 2006 , 6:54pm
post #32 of 36

Good to know Sonya! I was wondering how everyone got such great results with Sam's ready made because I thought it was all Riches (whipped type). I'll have to look into their crusting buttercream. icon_smile.gif

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Laura102777 Posted 13 Aug 2006 , 7:17pm
post #33 of 36

Thanks Sonya! I just signed up at church to bring cake for our annual pig roast next weekend, so I think I'll head to Sams tomorrow and pick up some of that buttercream after I stop by Hobby Lobby and get a ton of Wilton stuff with my 50% off coupon! icon_biggrin.gif

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ninaross Posted 13 Aug 2006 , 7:40pm
post #34 of 36

I USE TO MAKE BUTTERCREAM FROSTING BUT WHEN I FOUND OUT THAT SAMS MAKES BUTTERCREAM FROSTING I WAS HAPPY GOSH IT HAS MADE MAKING CAKES SO MUCH EASIER . THE TASTE IS SO GOOD AND YES IT DOES CRUST SO YOU CAN USE THE PAPER TOWEL TO SMOOTH IT ITS A LITTLE SWEET BUT ITS STILL GOOD. THEY ALSO SELL COLOR ICING . I HAVENT BOUGHT ANY COLOR ICING YET BUT IM THINKING OF BUYING THE BLACK AND RED ICING SINCE I CANT GET A DEEP BLACK OR RED COLOR. BUT YES ITS SO MUCH EASIER

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Sonya Posted 13 Aug 2006 , 10:19pm
post #35 of 36

Laura102777 just make sure when you go to the bakery and ask for it they give you BUttercream and not BEttercream. The label on the bucket will say:

White Spred-'N-Fill But-R-Creme

The Bettercream (cool whip that does not crust) will say Rich's Bettercream and have a pink color on the label.

When I went the fist time to buy mine I asked for BUttercream and they kept trying to give me BEttercream, so just make sure you get the right one.

~Sonya

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Lambshack Posted 13 Aug 2006 , 11:49pm
post #36 of 36

Has anyone ever put this buttercream in the freezer (after its on the cake)? Does it freeze well like IMBC, or does the freezer make it hard to deal with?

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