i just bought a bucket and and the experation date on it isnt Dec sometime. i usually get 15-20 cakes of all different sizes out of the bucket
I'm on my 4th bucket of the butter cream and still have some of the cream cheese. Everyone seems to love it and it does crust. Save so much time.
This icing smooths and crusts very well. When you get it, just take some out and stir it up a bit, and it becomes very smooth. What I do, is use a plastic bench scraper and just pull that from one end to the other, and it's perfectly smooth. If I didn't get all the air bubbles out I might have to do it 2 or 3 times.
I learned that when I worked at Sam's. Our cakes had to be smooth. It was a requirement, and the only way to do it was with the plastic scrapers another company left for us. I guess we could have used a spatula, but this was so much faster and easier.
Also, it can be frozen to be kept for even longer. So, if you don't bake cakes often, like me, it's a great deal.
One bucket will cover several sheet cakes, and I have made roses with this icing as well. It was the only white icing we had when I worked there, so if they wanted white roses it's what we used. The colored icing is a bit stiffer consistency, and came in smaller buckets. We ran out of that a lot, though, so we would just use the white and mix up our own colors. We used it for everything.
also, it's great on the mini croissants they sell. 
the croissant cuts out the sweetness, and it's just a wonderful little quick treat for yourself. It's silly, I know, but you'd be amazed what people come up with when they're bored and stuck at work.. haha
I used this icing on my wedding cake, and people raved over it. I also made several other cakes out of the same bucket, so you can see how much is in there. (my cake is in my photos)
Hope this helps,
Holly
I'm obviously in the minority here, but I don't like the taste of it. I bought one bucket of it because of the price and the convenience factor, and kids seem to like it just fine, but my "regulars" could definitely tell the difference so I switched back to making my own. I don't see anything at all wrong with using it if your customers really like it, but it just wasn't a worthwhile shortcut for me.
Well, I haven't had much luck with making my own, since the only recipe I had before coming here was the wilton recipe, and it was just awful to me. My family and friends loved it, but I thought it was just gross. Too greasy, too sweet, not at all tasting like icing.
Any other store bought icing I just couldn't stand, and for some reason, I really liked this one.
I will admit, it is not for everyone, and not everyone likes it. I'm going to attempt to make Sugarshack's buttercream next week. I'm sure I'll love it, but since I've only made one other kind before, I'm a little afraid I'll mess it up.. hehe
It is a good icing if you're in a pinch, though.. 
I found out yesterday that you can by strawberry filling in the 2lb sleeves from them. They are in a box of 12 for 28.00... thats half of what I pay at the supply store and they do keep forever un opened. They told me to call and order it a week inadvance so they have enough to do their cakes too.
I have bought the sam's icing when I was in a pinch and it works great for me. I think it has a good flavor but I still usually add a little bit more vanilla and almond
Quote by @%username% on %date%
%body%