I just use buttercream. I am a hobby cake decorator. I would love to know what recipe they use. It looks so good and so smooth and so soft.
I think she means the recipe from the TV show, Cake Boss, with Buddy Valastro?????????????
You can find a cake recipe and one of Buddy's buttercream recipes here:
http://blogs.orlandosentinel.com/features_food_blog/2009/05/break-out-the-cupcakes-tlcs-cake-boss-premieres-may-25.html
Rae
http://abcnews.go.com/GMA/recipe?id=7617125
this is the recipe he gave on Tv .It looks like generic wilton recipe.
When I was watching Cake Boss tonight, I saw them open a big 5 gallon container of chocolate frosting...it looked just like the containers they use/sell in the bakery at Sam's Club. I suspect they use premade that they buy from a supplier. Maybe I am wrong...but that is really what it looked like.
A while back some of us were having a conversation with Buddy on a thread here. He told us that everything at his bakery is made from scratch, a lot of the recipes were brought over from Italy with his late father.
I'm pretty sure that any recipe he posts, is generic and not necessarily one that he actually uses.
As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).
As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).
That's a good idea! I never really thought of doing that! 
As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).
That's a good idea! I never really thought of doing that!
Yeah, it really is a time-saver. I have every Monday off from my "real" career so I spend some time in the kitchen making all my fillings, icing, and fondant for the week. It's nice to have everything ready to use when it's time to assemble/decorate.
As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).
That's a good idea! I never really thought of doing that!
Yeah, it really is a time-saver. I have every Monday off from my "real" career so I spend some time in the kitchen making all my fillings, icing, and fondant for the week. It's nice to have everything ready to use when it's time to assemble/decorate.
Dkelly,
Do you have a specific buttercream that you use? Do you refrigerate it?? I use crusting buttercream all the time...would that be okay to make big batches of and if so what is the shelf life on it?? Sorry so many questions!!
The recipe I use is a combination of hi-ratio and butter....(variation of serious_cakes recipe found here), yes, it's a crusting buttercream.
It's shelf stable (in MA, home bakers can't sell perishable items, so my recipes need to be approved by the HD). It's good for about 3 weeks, in a closed container, although I've never had any around for that long.
KKC, do you normally need to refrigerate the recipe you use?
The recipe I use is a combination of hi-ratio and butter....(variation of serious_cakes recipe found here), yes, it's a crusting buttercream.
It's shelf stable (in MA, home bakers can't sell perishable items, so my recipes need to be approved by the HD). It's good for about 3 weeks, in a closed container, although I've never had any around for that long.
KKC, do you normally need to refrigerate the recipe you use?
Yes...but to be honest the buttercream doesn't even last long enough for me to put in the fridge because of the amount of cakes I do per week. Does anyone know where I can find a big pail of premade buttercream?
I've read that on here also about the Sam's buttercream...I also have alot of customers who ask if my BC taste like Sam's or Publix. I like Sam's BC but its extremely sweet. If I eat a cake from Sam's I'd have to either eat one or the other and I'm not a frosting type of girl so I just eat the cake...the only frosting I get is from the first bite and thats about it.
I've read that on here also about the Sam's buttercream...I also have alot of customers who ask if my BC taste like Sam's or Publix. I like Sam's BC but its extremely sweet. If I eat a cake from Sam's I'd have to either eat one or the other and I'm not a frosting type of girl so I just eat the cake...the only frosting I get is from the first bite and thats about it.
I found this link for you!
http://www.shopbakersnook.com/m5_view_item.html?m5:item=4925
Although you can probably get the buttercream for cheaper at www.countrykitchensa.com (since they are the ones who manufacture it).
Anyway, hope this helps.
I use to make my own but I went through so much of it, that I found it was alot easier to get it from Sam's.. I pay 32.00 for a huge bucket.. I don't really care for icing but my family loves it.. So I tried it on them (without them knowing) and no-one could tell the difference.. LOL so, that's what I buy.. It tastes good and it crusts.. Plus, you don't have to refrigerate it.
I just finished up a 25 lb/5 gal bucket of white But-R-Creme from Sam's. I did not like it at all. It was a little too loose for my preference. I had to add almond flavoring to make it taste like "mine." It crusted ok, and it was smooth, but other than that, I just did not care for it.
However, I also bought chocolate at the same time as the white. It's acceptable. I still have four 1/2 gallon containers of it in my freezer. I may buy it again when I need more.
I read over the recipe posted, and it does sound very generic. I watched a video on TLC of his massive mixer making buttercream that looked almost like meringue and was very light and fluffy looking as well.
I remember one of the "Cake Boss" shows where Buddy mentioned that their buttercream was the best because they added a secret ingredient...cream cheese. I didn't see that mentioned in the recipe they sent in. Hmmmm.... 
Also, they mention that their cakes are "sponge" whenever they talk about them. Is that a true sponge cake or something else?
I would love to use sponge cake in my cakes...any good recipes?
I just had a cake from Buddys and it was very good and his cake is really good....the first cake we had with the dark chocolate icing, I didnt care for but this one had a light chocolate filling and a butter cream on the out side, and it was real good. There canolis are stupendous
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