AI signed up this evening, can't wait until next month!
found out today that I certainly can tell the difference in FROSTING. Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted. The $3.19 can of xxxx brand went straight into the trash. Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch.. I also realized, after reading the ingredients, that it is not meant to firm up or crust. Hadn't bought that stuff for years. Yuck.
Yeah....I used to think it tasted good....until the first time I made my own. Now it definitely tastes fake to me.
found out today that I certainly can tell the difference in FROSTING. Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted. The $3.19 can of xxxx brand went straight into the trash. Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch.. I also realized, after reading the ingredients, that it is not meant to firm up or crust. Hadn't bought that stuff for years. Yuck.
Uh, excuse me for interrupting, but we need to be careful about posting opinions. Some people might say you are meanies for "trashing" their favorite frostings. Be gentle or nasty fight ensues...(Self-appointed moderator, here 
)
I don't care for can frosting either but in a pinch if I run out of BC and I do not want to make another batch ...say for writing or finishing up a border, I will take the can and add powder sugar to it and whip it up. It will crust and it looks like my BC ...but I do not do that if it is for a costumer. I only do it at home for my families cakes.
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MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.
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MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.
MB, you are too funny! My remark was actually intended to point out the irony in our open forum. We should be allowed to state our opinions without other members taking great offense and picking fights. We come here to share knowledge, help those in need of specific advice, and enjoy the camaraderie of fellow food enthusiasts. But the nastiness which begins after a perceived offense just takes the fun out of it. My attitude occasionally peeks through, but for the most part I try to be careful (avoid some threads and some people) just to avoid possible attacks.
Now on the other hand, Betty Crocker doesn't care what we say.
found out today that I certainly can tell the difference in FROSTING. Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted. The $3.19 can of xxxx brand went straight into the trash. Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch.. I also realized, after reading the ingredients, that it is not meant to firm up or crust. Hadn't bought that stuff for years. Yuck.
Ugh. Yeah. Once you get used to the real stuff, canned frosting is a no go. The ONLY thing that even semi passes is the real buttercream that the bakery section of the local grocery store sells. I cannot ever go back to canned.
I'm not sure how real the buttercream is that is sold in the bakery at my local grocery store! I'd probably use it in a pinch though, I'm not going to lie!
most places its just the bettercreme put into little pint and quart containers. they probably make a lot of money off of it.
AHeck, ill sell my icing in pint and quart containers! I think it was $2.50 for a pint, years ago.
AWe don't have publix around here, and I keep hearing about how good the icing is. I'd love to try it. I'm not big on icing, never ate it unless it was chocolate fudge, now I eat my own and love it.
Nope. This isn't bettercreme or the horrible But-R-Creme. Publix actually has pretty decent frosting. I make my own but when I don't really need a lot or it is just something for my husband, I will use it.
Correct me if I'm wrong cause it's been awhile, but isn't the Publix icing like a whipped cream type? I know they do wedding cakes also.
We don't have publix around here, and I keep hearing about how good the icing is. I'd love to try it. I'm not big on icing, never ate it unless it was chocolate fudge, now I eat my own and love it.
I am not too big on icing either. I will eat mine but only if it is a thin layer. I love Publix. It beats the other grocery stores I have been to.
No they have buttercream as well.
I can eat my meringue BC's by the spoonful. Might explain my giant arse
AHell I could eat meringue by the spoonful
Wait a second, are you guys suggesting we aren't supposed to eat butter cream by the spoonful... ? 
Only Meringue BC's. The other stuff will rot your teeth..lol. What is a PT4's?
lol...I jumped back on the diet train today. Hoping not to derail on day 1! I have orange dreamsicle cuppies in the fridge. And 1 1/2" pork chops and my roomie just smelled up the entire house with Pad thai. I may end up eating my fingers thinking they are cocktail sausages in my sleep.
HUA. round PT4's were harder to cut, easier to coat. I had to use a cookie cutter on the round, then push the cake UP through the cutter, one at a time, carefully, slowly.
It is much easier to cut your way with a knife, which leaves a smooth clean edge no crumbs and only tiny bit of wasted cake from the edges.
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MimiFix: Triangles- that makes me think of quilts. You could use matching colors of icing that go together, and put them in the box in a quilted style pattern.
What am I saying......I'm way too lazy for all that work.....
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