you can also melt it in the microwave for about 10 seconds and dip cupcakes in it for a faux fondant! YUM
Have you tried pour the melted buttercream over a cake? I wonder if it would work... 
Hopefully I'm in the right forum - this is my first post. I bought the 28lb But-R-Creme tub white icing for the Wilton cake decorating course I'm taking. It requires alot of icing & just don't have time to make it all the time. My question is that is there anyway to make the base icing thicker either by putting more shortening or powder sugar? I need a stiff consistency to make decorations like roses and the way the icing is right now it is too soft for this. Icing tastes great though
Thanks.
Why change the consistency? I work at Sam's. We use the stuff straight from the bucket. No need to change the consistency and the decorations come out fine. Sometimes it comes in too hard, so we either put it in our proof box for a couple hours or microwave our bags for about 10 seconds (1 minute for a full 8# bucket) and then it's fine. Super soft, better on the hands, and even though it's soft, the roses hold up great.
And to answer your question, adding sugar or cornstarch would thicken it up. Adding more shortening would make it softer and it wouldn't crust as fast.
you can also melt it in the microwave for about 10 seconds and dip cupcakes in it for a faux fondant! YUM
Have you tried pour the melted buttercream over a cake? I wonder if it would work...
For a while we were getting in preiced cakes for grad season a couple years back. I think they might have done this for those cakes because it just looked too smooth for it have been smeared on. It had to have been poured. We stopped ordering those though due to quality issues. The frosting would crack too easily or peel off the cake.
I think at the time I was trying to make the rose in class the icing have been reused & put back in the piping bag several times already. We practiced on several different type of decorations before the rose & the frosting may have warmed up & wasn't stiff enough by the time I started practicing making the rose. It just couldn't hold up when I try to shape it & make the petals. 
you can also melt it in the microwave for about 10 seconds and dip cupcakes in it for a faux fondant! YUM
Have you tried pour the melted buttercream over a cake? I wonder if it would work...
I haven't tried it yet, it sets up pretty fast so you'd have to work quickly (which I hardly ever do LOL)
I use it straight from the bucket for roses too, but then again I can pipe roses out of whipped cream...if you're a beginner rose piper thickening it up will help a lot to keep your rose from wanting to fall to the side.
Some people think it's too thick to ice the cake with straight from the bucket but I use the icer tip (big wide tip with teeth on one side) so I'm thinking that by squeezing it through there must soften it up and make it able to smooth, because i don't ever alter the consistency unless it's 95 + degrees here and the bucket of icing gets too soft, then I'll put it in a bowl and thicken it up some more w/ powdered sugar.
I can't stand making icing, I'll never make my own again. Like I said I go through 3 buckets a week right now...so that's almost 60 lbs. of icing a week.........can you even imagine trying to keep that much butter/shortening on hand?? Oh and the bags of powdered sugar.......not sure where I'd store all of that. The buckets however...I have a stool in the corner of the kitchen where I make cakes and 1 sits up there and the other 2 are stacked one on the other in my cake supplies room off the dining room! Easy peasy!
If I am reading this correctly, Sam's sells their icing that they use in the Bakery? HOLY CRAP that is awesome! I can't wait to see if they do this at my Sam's Club. Does Anyone know if they have bought it in Houston, Texas, and how much it costs?
why yes they do, I just bought some yesterday in Houston. It cost me $30.56.
Thanks so much! I can't wait to make my husband's birthday cake with this! Super excited
Wow!! I can't believe this! Sams club sells buttercream?! I buy my vanilla and butter and powdered sugar and everything for buttercream at Sams spending about $30, but I can spend $30 to have it already done in a big bucket!! Awesome!!!
::stamps this on my head so I don't forget!::
, unless its just referring to the same But-r-cream icing at Sam's Club. [quote="selfconclusion12"]Wow!! I can't believe this! Sams club sells buttercream?! I buy my vanilla and butter and powdered sugar and everything for buttercream at Sams spending about $30, but I can spend $30 to have it already done in a big bucket!! Awesome!!!
::stamps this on my head so I don't forget!::[ quote/Yep! Isn't it great! This icing is an all in one - Life Saver - Time Saver - Taste Saver & Money Saver! 
]
Thanks for the info.
someone keeps saying "I cant wait to fill it up with my own BC." how long does strait crisco BC last in room temp? when its covered by a lid like that??
I also use Sam's I drive 40 miles to get it and it is still cheaper than making it, plus I get my flour and sugar and other stuff there. I came to the conclusion that people around here won't pay me enough to make my frosting from scratch. I remember when I first started buying it, it was such a relief to know that I had frosting already for me. I hated making it, it is such a mess and everyone that has had my cakes loves it, they have no idea that I buy it, and what they don't know won't hurt them!! I also tried the chocolate icing and that is the best chocolate icing I have ever tried, tasted like fudge!
What is the difference between Sam's club But-r-cream and Bettercreme?
They sell both, and from what I understan (because I haven't used bettercreme), Bettercreme is a whipped icing, it doesn't crust and it is less sweet. But-r-cream is what I use for all my bc needs and love it, it crusts perfectly and it's the perfect consistency for borders and flowers, I never have to add ps to make it stiffer. At my Sams Club you can taste both and you can see what the cakes decorated with each product looks like. There is a huge thread here about "bettercreme fun" that talks about how versatile it is as a filling for cakes and cuppies and how well it can be doctored up with different flavorings, I will look for it and post the link to it. hth
What is the difference between Sam's club But-r-cream and Bettercreme?
Here is the link to thread about bettercreme, I just looked at it again and made me want to go buy some asap just to try it!
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=601193&postdays=0&postorder=asc&&start=0
I just called our Sams Coral Springs FL and YEP sure enought 28 lbs for $30.56, you have to call ahead and order it.
colored 8 lbs
Thanks for the info.
someone keeps saying "I cant wait to fill it up with my own BC." how long does strait crisco BC last in room temp? when its covered by a lid like that??
Heck that lid is such a pain to open and close for me, soo I just use plastic wrap over the top of the icing, right on top taking all air out while smoothing it with my hand (like you would do to pudding to keep it from forming a crust) and then put my lid back on not locked all the way. If anyone knows of an easier way to open that thing it would be very appreciated.
That's interesting. I guess some Sam's depending on which state & city you live in requires you to call & order ahead. Like I mention earlier I just had to call & make sure that they have enough in stock to sell. And if they do just walk in the store & buy a tub.
OH! And at this one Sam's that I went to first that ran out of the icing & didn't have any to sell - the girl that was working back there was very helpfull - she just told me when they expect the next shipment of tubs will come in & come back then to buy some if I still needed it.
Sam's bc is plain vanilla and in my experience it takes flavors very well. I've added butter flavor (Wilton's), mexican vanilla, coconut extract, peppermint extract, and orange (not all together... 
) but you get the picture. I haven't used syrups yet because I don't think It'll crust well. hth
Here in Tennessee, you dont have to order the icing you just walk in the bakery and ask for it, last month it cost me $41.08 and this month it was $30.08. Not sure but Ive noticed a few times the prices go up and down . Also I buy the smalller tubs which are all colored icings. They normally charge $10.08 for those but you dont get alot of time on these you have to really use it up it expires quicker than the bucket of vanilla. I had to throw 4 out of 8 buckets away because it had expired so quickly and i didnt get a chance to use it all.... I wont be doing that again.
I have purchased the whipped frosting from them and it was a huge hit. I was shocked how fast I used it. I was busier than usual that week. I still have about 1.5 gallons left in the freezer. But, I am seriously considering buying the other version for an upcoming wedding.
Please tell me if this truly crusts as well as Sugarshacks recipe??
I have purchased the whipped frosting from them and it was a huge hit. I was shocked how fast I used it. I was busier than usual that week. I still have about 1.5 gallons left in the freezer. But, I am seriously considering buying the other version for an upcoming wedding.
Please tell me if this truly crusts as well as Sugarshacks recipe??
I have not made sugarshack's recipe yet, I started using Sam's because my blender at the time was not that great, but now I'm hooked. It crusts prefectly and fast, it's very forgiving as far as being able to work on it after it has been on the cake for a while, and it takes flavors really well (coconut, mexican vanilla, orange, etc.). I just mix it by hand a bit (to get rid of any bubbles) before making my icing plugs and it's ready to go!
Thanks raquel1. I think I will go get a bucket tomorrow and try it out before the wedding. That would be a huge help if I didn't have to make the frosting on this cake. The fondant is enough to give me a nervous breakdown...
Let me know what you think, it's a huge timesaver for me and everyone loves the icing, it complements any cake really well. I used it yesterday for a friend's wedding cake that was one tier pineapple cake and two tiers chocolate with raspberry filling and it was just perfect even in a church hall with faulty a/c!!
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