Ok better late than never....mine in Hickory NC is $31.18 per bucket. NOT BAD.....I think I will be going to Sams today

I was so excited when I heard about the Sam's icing on here! I love their icing. I HATE making buttercream and posted here about my desperation since it never seemed to turn out right. I raced straight to Sams and bought the huge bucket for about $26-28 (can't remember exactly, but broke down to a $1 a pound). Well, let me just say that for this hobby decorator this stuff is the BOMB!! Smooth, creamy, yummy and takes color so easily. I did have some at top of bucket get a little firm but I put it in my KA with a little corn syrup and it softened up and did just fine. It is incredible how many "home" cakes it has iced so far. No more making the stuff for me .

All my stuff is done with Sam's icing. It's Dawn's But-R-Cream. I actually buy a 45lb case. It's the icing base and I like the way it tastes, IMO even better than the already mixed tub. I just add vanilla extract and butter extract to get a yummy flavor and then add water until it's the consistency I like. I'm in Canada so my Sam's just closed and I bought all 5 cases they had left. It lasts for months but I go through it pretty quick.

The bakery manager told me that local wholesale food companies carry it so I'll be checking with them when my stock runs out.

So how is the taste of the Sam's buttercream? I use the Wilton Buttercream and get rave reviews. Does the taste compare?

Is is the same icing they use at Walmart on their cupcakes, etc? I really don't like the taste of that at all.

Anyone?

Vicki

Not sure about Walmart but I get nothing but rave reviews on my icing. I do add the vanilla and butter extracts though to give it extra flavor.

If you are looking for an excellent pre-made icing, you should check out Dixie's Icing. She sells a sample pack so you can decide which type of icing you like before buying a large tub. I use her original almond-vanilla flavor and her chocolate. It keeps for 6 months without refrigeration, 1 year if you refrigerate. It's a whipped buttercream....and it is the yummiest icing ever. No need to thin it or thicken it for different decorating needs. The cost analysis she did a couple years ago shows it costs about $1 more per cake than making your own.

It is made by Dawn and is but-r-cream you can find it on line if you do not have a Sam's close to you. In our area it sales for 17.99

alexandrabill,

I can't believe how good Dixie's is! I've been using it for about 14 years now, and would never use anything else. I know I am biased because she taught me cake decorating, and is such a super person. But truthfully, I've never tasted icing better than hers. It was a no-brainer for me...why spend all that time and effort making my own when hers is so-o-o superior! Maybe if I LIKED making icing.....

Does Dixie's or Sam's crust? Or is it a non-crusting buttercream.


Thanks

The bucket is $31.18 at my Sam's in TX. I really like it. Saves me the trouble of making icinging myself. I've used it on the lavendar and white birthday cake with the roses, 60 cake and the last 4 cakes in my gallery.

I just may have to try the sample of Dixie's. I am nervous about not having the crusting buttercream. I have only used the Viva method for my cakes and I'm worried I wouldn't be able to get it smooth enough. But I am tired of the cracking of my icing on my sheet cakes.

Has anyone compared the taste of Dixie's to Sam's buttercream?

Vicki

Where do you purchase Dixie buttercream ?

http://www.dixiesicing.com/

yum yum yum yum !!!!

I'm sorry to say that Costco does not sell their buttercream or any other baking supplies to regular customers. I was hoping after reading here that Sams did, that Costco might also, but no. I was very dissappointed to say the least. They must have a Sam's somewhere around NYC. Well for now I will continue making mine but I may try dixie's, a few here seam to love it.

I love, love, love the Sam's Club icing. Making buttercream is a PITA for me. I have no where close that sells hi-ratio shortening. I usually try to get more out of it by using 1/2 shortening, 1/2 butter. Then I never get the right consistency to get a perfectly smooth cake.

Just 2 cakes so far with Sam's (w/o fondant) and using Sugarshack's method, and my cakes look better than anything I've ever done previously. I wish I had pics posted.

I really think the cost comes out fairly close, if I factored in gas or shipping for purchasing the hi-ratio.

I went back and read all the posts on this thread. I didn't see where anyone has said if Sam's is a crusting buttercream? I was wondering if you can use the VIVA method?

Thanks,

Vicki

Yes it is crusting and you can use the viva method.

I started buying the Sam's buttercream for a cake club at school and now my family has adopted the stuff! I still prefer my IMBC...but ahh well.

Also, I think Sam's is all Thanh Thanh uses...so needless to say you can do amazing things with it. (Especially if you're Thanh Thanh).

I just bought some of this today and can't wait to try it out. I can't get over how cheap it is- I can't find hi ratio locally for less than $4 a pound. That makes my icing about $5.00/lb to make, and this stuff is just over $1/lb. If it works I'll be over the moon.

I'm jealous that so many of you are using Sams buttercream and are finding that you can smooth it so well. I did buy some a couple of years ago and although I do like the taste, I could not get it to smooth to save me. Not quite sure how to discribe it, maybe holes that would not smooth out. I could see if you didn't whip it at all that it might look pretty smooth. But, I remember the gal tell me you have to whip it for a long time. And it seems like it crusted too fast. You guys that get it really smooth are you using it straight from the bucket without whipping it?

I remember calling the 3 tiered cake that I frosted with it "Shabby Chic"

I use it right from the bucket, no problems.

Ok I got my Sams frosting. I have bought cakes with it on it before from Sams and it was wonderful.....this isn't. It doesn't really taste bad but after having some of it my husband and I both had the most horrible stinky sulpher burps! FOR DAYS! We weren't 100% sure it was it, but he had some more a few days later and it did it to him again...so no more Sams for me....I am so upset about it. I really wanted that to work out with all I have going on but there is no way I am going to put this on a cake for someone else.

Would the Bettercream stuff be sinilar to the whippy icing you can get on cakes at kroger? I have a few ppl asking for whippy icing and i tried to make it but i couldnt get it to turn out right

Does anyone know if fondant can be applied to Sam's "whipped" icing and not melt? I use Sam's But-R-Creme icing and love it!

I just bought some Sam's BC over the weekend. $31 for 28lbs! Cheaper than I can make it, you can't beat that! Plus I think it tastes GREAT & I haven't noticed any adverse side effects. I guess it varies by person. I love my Sam's BC & will continue to use it!

I have used the Sam's but-r-creme for the past year and a half or so. It's $31 here (Louisiana).
So easy to work with, and crusts wonderfully. It's great right out of the bucket, or with flavoring added.
I do find that some buckets are more airy than others, and I just use Sugarshack's method of filling my KA and mixing with the paddle to remove excess air bubbles.

Our Sam's occasionally has it out in the retail area, but most of the times I have to ask for a bucket.
One lesson learned last year though, if you need icing around graduation or christmas... get it early! The wouldn't sell it last graduation season because they had so many cakes going out.
So this year, I'm stocking up with extra buckets now!