Hello again, wonderful CC!

I was recenly asked by one of my instructors to do a full sheet cake for a baby shower. I currently use the Wilton buttercream as it's what I know and am used to, but given a cake this large, I decided to use GFS' icing that you just add water to. BIG mistake! I hate that stuff. It was lumpy and it dried way too fast.

That got me to thinking, what do you all do for bulk buttercream? Do you make your own? How? Do you buy it? From who? I saw that sugarcraft.com sells it in buckets and am tempted to buy some. I'm just doing this out of my kitchen for now, so my little KitchenAid 5 quart mixer can't handle much. Any suggestions?

As always, many thanks in advance.

I may be a cake-mix-baker, but my icing is ALWAYS made from scratch.

When you say full sheet, do you mean 12x18 or 18x24? I can ice the 18x24 with just 2-3 batches, depending on the decor, and usually have icing left over. Just makes a couple of batches and put them in one large container. It's easier on you to be able to just scoop out the icing you need rather than stopping to make another batch in the middle of your process.

I have not tried this yet but i plan on doing so in the near future but i have read rave review about Sams buttercream icing. And It seems to be pretty reasonably priced. There are a few threads on here about it just search Sams and i think you should be able to find it.

i always make my buttercream frosting from scratch. I too have a regular kitchen aide, but if I am careful, I can get a double batch made. So, I spend time making lots of frosting and then freezing it.

I prefer homemade, too, but if that's not possible here are some reviews of Sam's b/c:

http://forum.cakecentral.com/cake-decorating-ftopict-217811-.html

http://forum.cakecentral.com/cake-decorating-ftopict-532113-.html

http://forum.cakecentral.com/cake-decorating-ftopict-535523-.html

B/C from two nice online sites w/good customer service:

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Buttercream_&_Shortenings/ready-made_buttercream_&_shortenings.htm

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=1013

HTH

Sorry, it was an 18 x 24. I must ice my cakes pretty heavily, or I'm underestimating how far it goes. I'll try it next time. Thanks all!

I NEVER make my own icing! The stuff I buy is superior to anything I've ever tasted, so I stick with Dixie's Finest Whipped Icing.