Does Anyone Purchase Their Buttercream?
Decorating By sunnybono Updated 9 Oct 2008 , 6:20am by SugarFrosted
I just want to be clear that the absolute best buttercream I have found is not from Sam's but is from Best Brands Corp. For those of you scanning...you can read earlier in the thread and see that I posted all the information about how to find it...they have a 1-800 #. The Sam's tub gave me a lot of trouble when it came to coloring...I nearly didn't get a red one time when I was using it. The Best Brands Corp White Creme Whipped Icing is truly a wonderful buttercream product. 
I truly appreciate the support of those who don't want to put the time in to the buttercream by hand. I can also appreciate those who do it from scratch...you are more woman/man than I! 
BTW...does anyone else use the Best Brands Corp. White Creme Whipped Icing? Oh...I buy it at a Baker's Supply in OKC. It is about $27 for 24lbs. Can anyone tell me if I'm coming out cheaper purchasing it? I suspect I am.
I don't understand the reasoning between taking 30 minutes to drive to Sam's or wherever compared to spending 10-15 minutes making real buttercream. Actually, it would be 15 minutes to Sam's, probably 15 minutes making it through the store and check-out, and then 15 minutes home. 45 minutes, no thanks. I'll make it from scratch in 15.
Hi there!
Yes I purchase my buttercream. When I first started decorating I made buttercream from scratch. I had to decorate 4 half sheet cakes for a birthday party a few years back and the thought of having to make enough buttercream to crumbcoat,ice, and decorate those cakes made tired! I went to the local cake store and purchased a bucket of CK brand buttercream and I havent looked back since. I add some popcorn salt, creme bouquet, and vanilla extract and it receives rave reviews. I still however keep a few boxes of confectioners sugar, hi-ratio shortening and brite white on hand just in case I feel the urge to make it from scratch.
Where's the happy medium? BUtter melts at 82 degrees. I did a cake for an outdoor graduation party, so I had to use BEttercreme. That grosses me out too that it can sit out like that.
MichelleM77, my main thoughts would be that these tubs are so HUGE. Most of us don't have a mixer big enough to mix that amount in one batch, so it could take more time to make several batches than it would be to buy it. I think for me, the big test would be the dependability of the icing. Since I can't make icing worth a darn (air bubbles 
) , I would be willing to buy icings so I know that every time they come out just how I need them too. I would definitely try to get bUttercream since bEttercream sounds kind of disgusting, but I am in Az so I might keep in mind that bEttercream is more heat resistant. My ultimate goal though is the Indydebi recipes so I can make perfect icing and perfect cakes every single time. Oh, and a big a%$ KA to make it in
I see your point, but if I don't have time to make buttercream for all of the cakes I have orders for, well then I either need to take fewer orders or get some help. I don't think I would skimp on my BC. Not saying it's wrong, just like the boxed/scratch issue, it's just not for me.
I purchase mine. My favorite Icing is Dixieâs. It tastes great, doesnât have to be refrigerated, itâs super creamy, perfect consistency for smooth icing, borders, roses, and writing. I like that it DOES NOT CRUST, and I know a lot of you like crusting icing, but this is so easy to get smooth yet stays creamy. You just use it right out of the pail; you donât have to whip it before you use it like some of the bucket icings. Also, it takes colors beautifully and the colors donât streak or bleed, but they also sell 20 pre-made colors.
I like to make buttercream too. Everyone likes the flavoring I use. What I would like is for those of you that are successful making buttercream please post your recipes. I am having a little trouble since Crisco changed. I would prefer to stick with Crisco. Also I would like recipes that do not crust alot.
I like to make buttercream too. Everyone likes the flavoring I use. What I would like is for those of you that are successful making buttercream please post your recipes. I am having a little trouble since Crisco changed. I would prefer to stick with Crisco. Also I would like recipes that do not crust alot.
This is just another version of the "scratch vs. mix" debate. 
My personal view runs more in line with Michelle.
years and years ago, when I first got started, I would buy the big tub from my local cake supply store. Yeah, it was REAL handy having it all there and already made. But the "vanilla" had some lemon taste to it (I hate that!).
Over the last 25 years, it's my icing that has made me and gotten me to this point. Even when I had to make it one batch at a time in a KA, I'd just take a day and make batch after batch after batch ... enough to last more than a week. I'd have my own version of "a big tub" of it ready to go ... giving me all that extra time to decorate, as stated by mhooper, above! 
Now if you could buy pans already greased with the baking strips wrapped around them.........!
It might only take a 1/2 hour to make the butter cream, but at least another 1/2 hour to clean up the mess!
I make buttercream for all my cakes so far, but I have been eyeing up the buttercream at Sams for some time now. I don't need that much of it, or else I would have bought it by now. That huge bucket for $9.96 is a pretty good buy if you ask me. Especially if it tastes good.
I use Dixie's and LOVE it! For all intents and purposes, it is homemade. Dixie makes it in bigger batches than I could possibly make, but it's not mass-produced by any means. I think that cake is cake...the icing makes all the difference, and Dixie's is a quality product that tastes fantastic.
I have tried many bc since a seriously started baking and decorating. I find that I like Indydebi
's bc best, but I do change the flavorings a little. I add butter flavoring to mine and I make a mixture of half non dairy creamer with the same amount of hot water. I keep this mixture in the fridge and use what I need when I need it. Thanks Indydebi for yoiur recipe. Hope this helps someone.
Thanks,
Melissa
I have always made my buttercream, bu have been tempted to buy the colored buttercream from Sam's. (especially red) The colored comes in a much smaller tub.
... it's my icing that has made me and gotten me to this point. Even when I had to make it one batch at a time in a KA, I'd just take a day and make batch after batch after batch ... enough to last more than a week. I'd have my own version of "a big tub" of it ready to go ... giving me all that extra time to decorate, as stated by mhooper, above!
I do that too...set aside a day to make batch after batch after batch, which is stored in a fridge I have just for frosting. Mine lasts longer than indydebi's tho. I don't do quite so many cakes as she does.
My frosting is what my clients keep coming back for. Some of them have been with me since I began making cakes, 20 years ago. I tried changing the recipe once...it made some people very unhappy with me. So as my mom used to say, if it ain't broke, don't fix it. I'll keep making my own.
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