Tired of making Buttercream...buy in bulk?
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.
Replies to This Discussion
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Permalink Reply by JRW on
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The buttercream from Sam's can be refrigerated and frozen. It just has to be brought back to room temp and stirred(not beaten) to get it back to it's near perfect consistency. Refrigeration/freezing isn't required to store it. If you happen to be one of those people who question things stored at room temp for extended time, definitely put it in the freezer in smaller quantities just bring it to room temp before using it.
The icing, with the exception of an occasional bucket that stayed on a heated truck too long, is truly perfect. It's hard to imagine ONE icing that is ideal for frosting the cake, borders, writing AND roses...for over two years that is exactly what it proved to be...perfect. The smaller buckets of colored icings are a bit stiffer but with a little (very little) more effort can be used for all the techniques listed above without thinning or thickening it one bit.
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Permalink Reply by jeri c on
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My expierence with Dixies is that it did not hold up well under the weight of the fondant... It does taste good though... expecially the chocolate. If you are doing buttercream cakes and do not want to make your own... it is good. I always make my own and am just not a fan of any purchased buttercream so it's hard for me to defend any of the bucket icings. I know a lot of people use them and love them... it's all about your own personal taste :-) Also... the lady at Dixies that helped me was sooo sweet!
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I worked for Sam's Club, as a decorator for over 2 years (not very long but long enough to know). Although, I don't use it now, I will attest to its' workability and it doesn't taste any better or worse than any other all shortening icing. Powdered sugar can/should be added to some of it for damming purposes to prevent bulging if applying fondant.
I've never used Dixie's.
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Permalink Reply by Lynne Salmon on
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..........My wilton teacher warned us not to over beat but I feel like it has some graininess to it and may need some more time in the mixer.........
This is one of the biggest mistakes Wilton pushes... Along w/the use of meringue powder causing icing to crust:(
Do NOT be afraid to mix icing slowly for up to 10 minutes! You will find your icings smooth as can be. Be sure the beaters are completely baried in the icing and NO you will NOT have air bubbles.
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Permalink Reply by Kathy Kmonk on
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That's a great tip, thanks for sharing. Do you recommend NOT useing meringue powder in buttercream.
Lynne Salmon said:..........My wilton teacher warned us not to over beat but I feel like it has some graininess to it and may need some more time in the mixer.........
This is one of the biggest mistakes Wilton pushes... Along w/the use of meringue powder causing icing to crust:(
Do NOT be afraid to mix icing slowly for up to 10 minutes! You will find your icings smooth as can be. Be sure the beaters are completely baried in the icing and NO you will NOT have air bubbles.
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Permalink Reply by Denise Angelilli on
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Sarah, I use the bettercream from sams club, its a little cheaper than the buttercream and I think it tastes a lot better. It is more of a cross between whipcream and buttercream. I have also bought the chocolate and used it as filling.
I have never had a complaint yet.
Sarah Robinson said: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.
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Permalink Reply by jean on
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I would love to know your recipe. Been having trouble with mine in the humidity. It's been very very soft. Thanks
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.
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Permalink Reply by tracey kohler on
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Hello.
I've done the wilton courses. I use the 4.5 lb of butter. It is great. it is medium consitancy. for Stiff. add 1 Tbsp to 1 Cup icing. It spreads great and tastes great. I sale my cakes and get good reveiws. Enjoy.
Diana Viera said: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.
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Are we still talking about bulk from Sam's?
Costco doesn't sell their's
Wilton brand is STIFF!
Sam's sells the smaller buckets of colored buttercream as well...it's a bit stiffer than the white or chocolate.
I found it to be perfect...for everything from base icing to roses without having to alter it in any way....I worked there as a decorator for over 2 years...averaging 60 hours a week...I preferred working with the buttercream...the other decorator preferred the Bettercreme(she said it was easier on her hands )...it worked out well though for both of us.
I don't think it tastes any better or worse than any other shortening based icing.
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This is the recipe I use. It's Serious Cake's recipe. Humidity can be a huge factor when making icing. I usually start by putting in only 3 tablespoons of the liquid to begin with and then add the rest as needed at the end.
Buttercream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
jean fedorochko said:I would love to know your recipe. Been having trouble with mine in the humidity. It's been very very soft. Thanks
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.
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hi im in the the process of setting my own bakery busness of bun cakes, and was wondring if you could help me. i want to buy per mixed in bulk of buttercream and strawberry flavour fontant and would also like to know how much it will cost me thankx
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