Sweetiesbykim...I use the Bettercreme right out of the bucket at the bakery that I work for. Its not like ice cream but its smooth and fluffy for lack of a better word. And if you get it from Sam's it's a bucket (think the Home Depot orange bucket) for $18.
I have been using the Buttercreme from Sam's every since I read about it on here. It became too much to make my own everytime I needed a cake, in between two jobs, three kids, and school part time! I'd say 80% of people love it, and the other 20 think it's too sweet. I have only flavored it a few times.
I have a question for those of you who use it, do you tell your customers? Recently, someone said to me, "I love your icing did you make it?', I said immediately "Of course", then felt guilty afterwards. I myself am more of a decorator, I hate baking so for me it's all about the decor and the art.
I am always nervous someone will recognize that it is Sam's icing!
I have also had a hard time from the employees about buying it, I am not sure why they do that?
I'm going to have to try the Bettercreme after hearing about it on this thread.
As for the durability in heat....it does seperate in my bucket when it's hot out and has trouble crusting when real humid. I only cover in fondant now so I haven't had a cake sit out with just the BC.
I would like to try the bEttercreme too. If I iced the whole cake with bettercreme and added fondant accents, will fondant decorations stick to it?
I was in a cake supply store and a fellow cake decorator told me that Sams Club sells Buttercream and WHipped cream icing, and true enough they do... I bought a 28 pound bucket of buttercream for $32.00 last week. I had a wedding cake to do and it came in handy so I didn't have to worry about making batch after batch of icing. Now it worked fine for me, It was very smooth and crusted very well which allows you to be able to smooth out the icing and correct mistakes faily easy......I also added Butter and vanilla extract to it (even though it really didn't need it).
I got RAVE reviews on how good the icing tasted and it has a long shelf life.
Well since I have a bucket of it I am going to try mixing it they way you all have suggested. And I paid $32 and yet the bakery manager who I spoke to on the phone said "yes we sell Bettercreme and it is $18". Jokes on me I should have paid more attention.
For those of you who do mix it with different things...for flavoring are you using Lorann's? Or adding clear vanilla?
The one she gave me is But-r-creme and I specifically asked the bakery manager when I called if I could purchase "Bettercreme" (I am in NJ and we do have a funky way of saying things but I was super clear on the BETTER part because it is a non dairy icing and I can not eat dairy).
I used to work in a Kosher bakery, and the buttercream made by Rich's foods is dairy, and the "But-r-creme" (Rich's) is Kosher parve, meaning non-dairy. But the Bettercream (Rich's again) is like Cool Whip, only more stable. Lactose free, but not parve, as it contains ingredients derived from dairy. So you could eat the Bu-r-cream, but possibly not the Bettercream.[/b]
I would like to try the bEttercreme too. If I iced the whole cake with bettercreme and added fondant accents, will fondant decorations stick to it?
Yes, the fondant will stick, but briefly, before the moisture in the bettercream melt it! Bettercream+ fondant=a big mess!!
I would like to try the Bettercreme, though. Does it double in volume after it's beaten, like whipped cream? Is it like ice cream consistency when it's in the freezer? My local bake shop sells it by the quart and is very expensive. How much of an amount do you get at Sam's for $18?
You can buy it both whipped and not whipped. The liquid does double when whipped. GFS sells it here for $4.50 a quart. Bake shop I used to work for sells it for $9! I used 1 1/2 quarts to ice 80 cup cakes with a swirl, edge to edge. (NOT the "poo swirl" in the center). A bucket of it is pre-whipped and would cover at least 8 times what a quart will @ 8 times the price. It is pretty much equal, so just determine whether you have room to store a bucket of it in your freezer, and if you would like to have a nifty bucket to store stuff in later. Also, IMHO, the liquid tastes "fresher".
It is very much like ice cream when frozen, it is unusable until it thaws.
I bought two buckets of Sam's But-R-Creme (1 chocolate and 1 vanilla) because I hate making buttercream and thought it would save me some time. I divided it into half-gallon containers and stored it in my freezer till needed.
However, I did NOT like the vanilla. It was a bit loose/thin for my preferences. To make it the right consistency, I'd needed put it in my KA to add powdered sugar, and also flavoring to make it acceptable. If I am going to go to all that trouble and mess, I'd rather make it from scratch anyway. I used up that bucket of vanilla and will not be buying more.
The chocolate is another subject. It was just fine in consistency and in flavor. I still have a few containers in my freezer. When that's gone, I might buy more chocolate.
I am considering buying red and black, because those colors are such a pain to make. Bettercreme whipped icing sounds worth a try too.
You can buy it both whipped and not whipped. The liquid does double when whipped. GFS sells it here for $4.50 a quart. Bake shop I used to work for sells it for $9! I used 1 1/2 quarts to ice 80 cup cakes with a swirl, edge to edge. (NOT the "poo swirl" in the center). A bucket of it is pre-whipped and would cover at least 8 times what a quart will @ 8 times the price. It is pretty much equal, so just determine whether you have room to store a bucket of it in your freezer, and if you would like to have a nifty bucket to store stuff in later. Also, IMHO, the liquid tastes "fresher".
It is very much like ice cream when frozen, it is unusable until it thaws.[/quote]
Thanks sooo much annacakes79 
can anyone with experience explain how to get that nice, smooth look like BUttercream using BEttercream? I too invested ina bucket from sam's and I'm about at wit's end trying to make it look nice.
clearly there's a technique I'm lacking. I'm using it right out of the bucket and it looks streaky or like I'm opening pores or bubble in it. Maybe I need to post a pic to explain?
can anyone with experience explain how to get that nice, smooth look like BUttercream using BEttercream? I too invested ina bucket from sam's and I'm about at wit's end trying to make it look nice.
clearly there's a technique I'm lacking. I'm using it right out of the bucket and it looks streaky or like I'm opening pores or bubble in it. Maybe I need to post a pic to explain?
I know with really creamy from scratch buttercream, I need to beat it at low to med speed for quite a while with the paddle, NOT the whisk, to get the air bubbles out. I'm sure it needs mixing if there are streaks.
ok ive been searching through th thread but figured id post for a quicker answer, lol. Does anyone know if the fudge bc from sams crusts?
I haven't tried the chocolate, but the chocolate iced cakes in our store look pretty shiny, like ganache with added corn syrup. I'm not sure if that's the kind they sell to us, but I don't think that product crusts. HTH 
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