So i normally use the Cisco type buttercream.icing which i love. But i am doing.such a.quick small banch of 30 cupcakes for a.friend. So the bc is not.expensive but we.need.to go cheap and quick. Any ideas . Friend wants me to just use store bought. I have used it. How does.it.hold up. Not.really decorating them. Might a little figure or mmf disc or.something . Any ideas please thanks

Sorry meant i have not used.it. Sorry on my cell phone so sorry of typos

I've used the whipped icing to do some sweet little swirls on cupcakes for a school party or two. Betty Crocker whipper vanilla icing in the can. Tastes yummy and holds up well.

Can u color it still

Store bought is too expensive and tastes chemically and when you calculate that you'll need a few containers..at least if you use the BC or DH brand..They are very small.Make your own..In the end it is cheaper and tastes better.

Store bought is fine. For me, it holds up better than my homemade BC. I need a better recipe though. I prefer Duncan Hines. A lot of people like the store bought because it's what they are used to.

Well for the amount of cakes I do in a week I would go broke buying store brand...LOL..I have used it in a pinch though and it pipes great!I like the cream cheese flavor the best!!

You could still make your own bc, but cheaper. Use store brand products. Store brand vegetable shortening, and store brand confectioners sugar. You might need to alter your recipe if you do this. To me, store brand confectioners sugar isn't as sweet, if that makes sense. I feel like I have to use more to have it taste right. Also, put in a tsp or two of meringue powder so the bc can hold it's shape.

Well i ended up getting 2 cans of whipped. I am topping them with mmf disc so i dint need much. Cost wise out here it was cheaper also. I norm never use store bought but it just makes it easy this time for such a small Bach. Just hope it colors well

[quote="EricasCakeCreations"] Use store brand products. Store brand vegetable shortening, and store brand confectioners sugar.

Many people who use shortening based buttercream use store brand because it does handle better than crisco because of trans fat. Crisco doesn't have it anymore. It would be cheaper. I use the sweetex and LOVE it!

I do use store brand conf. sugar and have had no problem with it. When I do a small cake or cupcakes (because we make 6 qts at a time) I refrigerate the rest for the next one. I heard that you can even freeze it but we do go through it so fast that I haven't had a chance to find out.

Its funny how different people have different opinions, I only use store brand shortening, for me it seems to hold up the best, less expensive also... I used crisco last time and i could not get a good spreadable icing. I tried it twice whipped the second one longer still no difference. So i guess its all about personal preference...

EricascakeCreations: I get my sweetex online in a 50lb box. Global Sugar Arts and Fondant Source has it. It is expensive but I don't spend near as much time smoothing it AND it doesn't have that greasy aftertaste that some have. High Ratio shortening can also be found in other places like The Bakers Kitchen and CK products. I do know that the brand for CK is BakeMark. I'm too chicken to try it since I tried another brand of High Ratio before and did not have the same results. I also use it in my pastry crust and it is yummy!

The sweetex company's policy (at least that is what they told me) is that if the shortening is to be put into smaller portions (ie 3 lb tub) the store has to brand it as theirs. So really, you may be getting sweetex and not know it!

I've heard Dominoes is a great brand. It's just not offered at the store I use. Maybe I can look online for it as well. We don't have a store close so I do use the net for many of my things! I'm almost lost when it is out!

A darling fellow caker from Wilton.com, Cakedujour, recommends purchasing high ratio shortening as follows:

"[High ratio shortening]....If you buy it online, the shipping costs will stagger you. If you can find it locally you'll at least save that cost. But, if you have a Gordon's Food Store near you, you're in business. There you can order (figure 2 weeks for delivery to the store; they won't deliver or ship to you.) a 50 lb. box of HRS for just over $50. That is cheaper than grocery store shortening. If you go there the product number you need is 9529640, CK'N ICINGSHORTENING HOLSUM
That number is on the box. "

And yes, it makes an incredible difference in your BC. I recommend it HIGHLY!"

Also quite a few members of the Wilton forum are able to order high ratio shortening via a hubby or friend that has a wholesale food license. Be sure that you specify that the shortening is the WHITE, NON-LIQUID shortening.

I've honestly never had icing made with Crisco/Shortening so I can't say it's horrible or that it's great either lol.

Here's my personal recipe for REAL Butter Buttercream. I haven't the slightest idea where the recipe came from or if it's even a recipe but I've been using it since I was about 11yrs old (when i started baking & cooking) and it's tried & true. everyone tells me that they would pay $2.50 for a cupcake minus the cake just to have the buttercream =]

combine 1 stick of unsalted sweet cream butter and 1 1/2 tsp vanilla extract (pure or wilton's clear works great)
Slowly add 2 cups powdered sugar 1 cup at a time
Finally, slowly add whole milk, "1 splash" (i guess that's about a tsp or so lol) at a time until you reach the consistency you need.

More milk = spreadable icing, less milk=piping

If it's too sweet for you had a touch of sea salt or a couple teaspoons of sifted cocoa powder .. always does the trick!
enjoy =]

You can buy a 25 lb of Better creme icing from Sams club, it crust nicely. I nuse it in a pinch. Bucket cost $32+. They have the chocolate, but I have npt tried it

You can buy a 25 lb of Better creme icing from Sams club, it crust nicely. I nuse it in a pinch. Bucket cost $32+. They have the chocolate, but I have npt tried it