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Sam's Club Buttercream Frosting - Page 5

post #61 of 107
3/26/09 at 12:16pm
hi!
how does the dixie's do for piping flowers that need really good definition?
thanks!
diane
Diane
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Diane
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post #62 of 107
3/27/09 at 10:00am
I have noticed that little white spots are appearing on a green cake that I used colored sams buttercream on. Anyone have any ideas?
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post #63 of 107
3/27/09 at 10:24am
Quote:
Originally Posted by drakegore

hi!
how does the dixie's do for piping flowers that need really good definition?
thanks!
diane



I've found that Dixie's works very well for the flowers that I do. I do a lot of carnations, mums, and pansies...my roses are awful! I never have to stiffen the icing to get good results, I just use it right out of the bucket.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #64 of 107
3/27/09 at 10:58am
Aaaannnddd... I'm never making bc again. I iced a Spongebob cake las night- I added some vanilla and a little water to thin out the Sam's bc. It spread and smoothed wonderfully. My dh said he likes my bc a little better, but not $4-5 a pound better!
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post #65 of 107
3/27/09 at 12:23pm
Just wondering if anyone has ever tried to add butter to Sams buttercream? What do you think. If you let the butter get room temp and them mixed it in. I'd love to know if anyone has done it.
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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post #66 of 107
3/27/09 at 12:42pm
I use Sam's too. I used to get it from a local cake shop but I realized quickly that it was the Sams brand and just went to sams and saved a ton. It is $31.18 here in MD too. It is smooth and creamy. Yes it crusts too. I use the viva method. But its not a hard crust, it is just enough so you can smooth it. It goes a long way too.

Kim
Kimberly
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Kimberly
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post #67 of 107
3/27/09 at 12:49pm
Quote:
Originally Posted by amberlee416

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



Yes, it's very good and has a cool whip taste. Very good but I have heard from others that you cannot use it on a fondant covered cake.
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post #68 of 107
3/27/09 at 1:41pm
mariu,

There is a Sam's Club close to NYC. It is in Secaucus, NJ off of Route 3.
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post #69 of 107
3/27/09 at 1:57pm
Does the Sam's buttercream crack after you have used the Viva method?

I know that the Wilton buttercream does and it really drives me crazy when I am moving the cake and I have cracks.

Vicki
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post #70 of 107
3/27/09 at 2:05pm
North FL area, Sams charged me $30 for the BC and $32 for the Choc BC. I like it , but may not get it again. Its WAY sweet and very thin. I stiffen up my BC for dams but just use the remaining stiff to add to what BC im using to make it not to dang thin. The choc isnt as bad, not as sweet. But I ment in real chocolate in my CBC and just cant beat it icon_smile.gif
Its seems to viva fine for me.
~ A happy family is an earlier heaven ~
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~ A happy family is an earlier heaven ~
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post #71 of 107
3/27/09 at 2:44pm
thanks GeminiRJ! i just bought my dixies's sample tubs and i cant' wait for them to arrive!
Diane
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Diane
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post #72 of 107
3/27/09 at 7:53pm
I just bought a tub from Sams club in my area (Asheville, NC) for $26. I love the taste on their cakes, am anxious to see how it is to smooth and work with. Will let you know if I have success tomorrow!
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post #73 of 107
7/15/10 at 8:25pm
Can someone who uses Sam's But-R-Cream tell me the proper way of storing the leftover icing? I purchased the 28lb bucket and won't use it all soon. I read on another forum that you can leave out or refridgerated for upto 6 months. I thought you had to freeze icing after two weeks.

So, if I leave the leftover icing in the bucket do I refridgerate, freeze or leave out at room tempature? and...
for How long do you keep the icing?
My bucket says good until Oct 2010...I hope I can keep it that long! Thanks so much for your reply and time!!
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post #74 of 107
7/16/10 at 9:04am
I just keep the leftover icing in my pantry (which is at room templ). I don't refrigerate it, freeze it or anything. I keep it & use it until it's all gone or I've reached the expiration date. I've never had any problems w/storing it. Hope this helps! =]
~Shawna
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~Shawna
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post #75 of 107
7/11/11 at 1:43pm
Can Sam's BC be used under fondant?
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