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SAM'S CLUB BUTTERCREAM ICING

post #1 of 70
Thread Starter 
Just wondering if anyone has purchased the buttercream from Sam's club. If so, please let me know your opinion of taste and consistency.

I must say it is reasonably priced! 28lbs of vanilla icing for $25. That is not bad...The colored icing comes in 8lb buckets for $10.

Thanks!
Jeanene

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Jeanene

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post #2 of 70
Greetings!

There was a thread on this just yesterday, but I use the SC BC all the time, and it rocks. You can add flavorings if you want, and the texture is just like buttercream. Someone mentioned that Thanh Thanh uses it for her cakes, and I use it for most of mine, unless I need something very specific.

I do thicken it just a bit with powdered sugar if I'm going to be making roses or other flowers that need to be done on a nail and transferred, or for drop flowers. It's a wee bit thin for those.

All in all, though, it's a great value for your money, and you won't believe the convenience of it. Get a tub, if you can, and try it, and see what you think. Some folks won't do anything but home-made, but at this time of year, when just about every week holds a family or friends' birthday, I dont' have the time or the money to make my own every single time, so it's a life-saver for me. icon_smile.gif

PS Peppermint is a really neat flavoring to use! icon_smile.gif

edited to add:
Here's the thread from yesterday, talking about Sam's Club Buttercream. icon_smile.gif Enjoy!
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=532113&postdays=0&postorder=asc&&start=0
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post #3 of 70
does this buttercream crust?? and also is it good to use for basketweave?

Thanks!! icon_biggrin.gif
Candi.....
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Candi.....
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post #4 of 70
Thread Starter 
[quote="DoniB"]Greetings!

There was a thread on this just yesterday, but I use the SC BC all the time, and it rocks. You can add flavorings if you want, and the texture is just like buttercream. Someone mentioned that Thanh Thanh uses it for her cakes, and I use it for most of mine, unless I need something very specific.

I do thicken it just a bit with powdered sugar if I'm going to be making roses or other flowers that need to be done on a nail and transferred, or for drop flowers. It's a wee bit thin for those.

Thanks DoniB...I am headed to Sam's right now. I can't wait to try it!

Happy Early Birthday by the way!

Regards,

Jeanene
Jeanene

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Jeanene

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post #5 of 70
I just bought my first tub last week for the wedding cake I did. I love it. I was worried that I was using something new to me for the first time on a wedding cake, but the cake was a gift for a good friend and it turned out beautiful. It crusts good, and it fairly free of bubbles once you beat it and stir. I put in creme bouquet and my family went nuts over it. Went well at reception too!

Hope this helps. I don't know that I'll be making my own any time soon. It saved me so much time!!!

PS: I too add powdered sugar for flowers, borders and dams to get the thickness I want. I added water for my crumb coat.
Mare
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Mare
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post #6 of 70
it actually does a beautiful basketweave, though if you like your icing thicker for that, you should thicken it just a bit. I do it straight from the tub, and it does fine for me.

Also, just as a tip, I've found that the Pampered Chef large Scraper is wonderful both for stirring the icing in the tub, and for getting out large amounts at a time for filling icing bags. I do recommend stirring, at least, though, because it does have air bubbles that can get very frustrating. But a few quick stirs to make it nice and smooth, and you're good to go. icon_smile.gif

You'll have to tell us what you think of it when you get a chance to play! icon_smile.gif
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post #7 of 70
Thread Starter 
Hi DoniB -

I just got back from Sam's. I am getting ready to try it.

One question I forgot to ask them, but I am sure you know. icon_biggrin.gif How do you store the unused portion. Do you refrigerate or do you leave in the original bucket and just leave at room temperature?

I see that the bucket I purchased has a long shelf life...It is good through February of 2008.

Thanks again,

Jeanene
Jeanene

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Jeanene

Stick to what you believe in and never compromise for anyone!
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post #8 of 70
I personally leave it in the tub at room temperature. Having said that, I know that a lot of people portion it off and freeze it, and my hubby keeps the house colder than a tomb. But I have yet to have anyone get ill off of my icing, so I'm guessing it's okay. icon_smile.gif
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post #9 of 70
Sam's Icing is awesome. I've been using it now for the past 8 months. It crusts great, and for most aspects, its the perfect consistency. I keep mine stored room temperature.
I was making mine from scratch all the time, but got too busy. Now this is all I use.
And.. for the cost, you really cant beat it!!!
Angie
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Angie
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Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

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post #10 of 70
Thread Starter 
Well, all I have to say is this stuff rocks!!!!!!!!!!!!

I have never, never, been able to get smooth results, UNTIL NOW! Wooo Hooo!!!!! icon_biggrin.gif

I flavored it with almond and raspberry....OMG, it is good.

Thank you all so much for your input.

I hated making buttercream because I could never get the right consistency, let alone get a smooth cake. I will never make it again!

Thanks again everyone for your feedback!!!! thumbs_up.gif
Jeanene

Stick to what you believe in and never compromise for anyone!
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Jeanene

Stick to what you believe in and never compromise for anyone!
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post #11 of 70
*grin* Did you try it with the Melvira Method of smoothing??? Doesn't that just ROCK!?!?!?!? It looks so smooth and elegant... I'm with you! Never going back to homemade unless I absolutely have to. icon_smile.gif

After all, I'm really a decorator, not an icing maker. Isn't that sad??? The baking and icing-making are necessities for the final product, but the decorating is what I love. icon_smile.gif

Have fun with your icing!!!!
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post #12 of 70
Thread Starter 
I would get so frustrated with the icing porition that by the time I got to the decoration portion I just wanted to finish and not look at it again.

I actually enjoyed icing the cake.....I wish I could get my picture to upload!!!

I'm with you DoniB....I like decorating, not making icing...and now I don't have too! icon_lol.gif

Happy Dance!!!!!
Jeanene

Stick to what you believe in and never compromise for anyone!
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Jeanene

Stick to what you believe in and never compromise for anyone!
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post #13 of 70
I have been making my own BC for a couple of years now, and everyone loves the taste, people request my cakes a lot because of it. Recently, though, someone told me that my BC tastes exactly like Sam's Club. I bought a small cake from them just to compare, and it DOES taste almost exactly like it!! icon_cry.gif I'm so upset, she has told people in my circle, and they have accused me of lying about making my own icing! I don't know if it's a compliment, or I should be offended. icon_mad.gif
All Day I Dream About Sugar...
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All Day I Dream About Sugar...
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post #14 of 70
Thread Starter 
AJsGirl - Don't sweat it! Take it as a compliment.

You know the truth...That is all that matters! icon_lol.gif
Jeanene

Stick to what you believe in and never compromise for anyone!
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Jeanene

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post #15 of 70
This may sound stupid but do you buy it from the bakery dept? I mean just ask them?? I would love to be able to buy it instead of making it! Thanks
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