Cake Decorating Community - Cakes We Bake

I'm not sure about everyone else but I have grown tired of making buttercream. I find that the baking is great and the decoration is wonderful and fun but making buttercream is tedious. I have the kitchen aid mixer which helps but I can't help but dread it. I called around to the local bakeries and found you can buy it from them in bulk. This sounds like the plan to me but I kinda feel like I am cheating. I don't sell my cakes but I still feel as though I am cheating somehow when it comes to decorating. OK I will quit babbling. Would like to know how you guys feel.

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Sarah ~ I just completed the Wilton 1 course this past Saturday and the instructor, plus another student, thought it was too stiff and not worth purchasing it. Not only that, I was watching a video two days ago regarding making roses. The person who was doing the tutorial said that she buys it in bulks but only for practice. Personally, I haven't tried it but all I've heard was negative things.
I love making buttercream. I bought Wilton's buttercream for the Wilton class I took just so I could see what the consistancy of the icing was supposed to be like. It was nice but it taste aweful!! So then I was on the lookout for a great recipe and found it. Once you get it down it really doesn't take that long. I just hate the clean up...even though I put a towel over my mixer and use the shield that goes on the bowl, I still have sugar everywhere.
I would love to have the buttercream recipe you have fallen in love with! Maybe that is what is wrong with me. I do hate the clean up afterwards.

I did run and purchase some store buttercream. It is thicker but it states on there that it needs to be a certain temp for the best spreadability. I tasted and it taste the same as what I make which is yum-o. But then again can you have bad tasting buttercream? I am working on several cakes this week and will post my finding on this store bought buttercream.

Kathy Kmonk said:
I love making buttercream. I bought Wilton's buttercream for the Wilton class I took just so I could see what the consistancy of the icing was supposed to be like. It was nice but it taste aweful!! So then I was on the lookout for a great recipe and found it. Once you get it down it really doesn't take that long. I just hate the clean up...even though I put a towel over my mixer and use the shield that goes on the bowl, I still have sugar everywhere.
For practice icing, you can just make buttercream with straight Crisco. That's what I learned to over 30 years ago. I'm ancient! It can sit in a container without refrigeration and be used and reused.

You won't have powdered sugar everywhere if you beat on low and don't increase the speed until you've added all your liquid. It's the fast beating with a lot of powder that messes up the whole kitchen!
In case you didn't know...

Sam's Club sells their icings...Some clubs require you to place an order for it(takes about 2 days and it comes in on their next truck), some display it on racks at the bakery area, and still others all you have to do is ask a bakery associate. It is not on the sales floor with regularly stocked merchandise and a label (similar to what they put on their other bakery goods) is required for the cashiers to ring you up.
I know BJ's doesn't sell it. Do you know if Costco sells it? I'm curious and am interested in checking it out, despite what I've heard in my classes.
Unless Costco started doing so within the last 4 months, no, they don't sell it. Some of the Costcos(I've not been in ALL of them, so I don't know if they all do it) store their buckets under the table areas near the bakery...making one think..."it's on the salesfloor so it MUST be for sale...". Oh, the embarassment with that assumption....
Thanks.
I purchased 28lbs for $30.56 at Sam's tonight. They only sell it in those large batch containers. It does seem thicker than what I am used to but right now it is freezing here and I think I need to bring it up to the right temp. I know I can thin it out if need be. I think it will be a pleasant break from making buttercream. And it tastes just as good as home made. I am going to give it a chance and see what comes of it this week.

Diana Viera said:
I know BJ's doesn't sell it. Do you know if Costco sells it? I'm curious and am interested in checking it out, despite what I've heard in my classes.
The smaller buckets of the colored icings, the pre-whipped (Bettercreme) in 5 gallon buckets as well as closed case (only) of the colored pre-whipped (along with their cream cheese, fudge (that goes on their triple chocolate cakes) and others...) is also sold at Sam's Club. Just in case you decide to venture further...
Yes! You can have bad tasting buttercream...I didn't like Wilton's at all. Tasted like the can it came out of. IMO.
I do beat on low but the beater blade always kicks it back up. I even use one of those shields that goes around the top of the bowl and still sugar comes back up and around the mixer. I guess that's one of the hazzards of the job. :o)

Theresa Happe said:
For practice icing, you can just make buttercream with straight Crisco. That's what I learned to over 30 years ago. I'm ancient! It can sit in a container without refrigeration and be used and reused.

You won't have powdered sugar everywhere if you beat on low and don't increase the speed until you've added all your liquid. It's the fast beating with a lot of powder that messes up the whole kitchen!

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