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Premade buttercream vs. Homemade?

post #1 of 8
Thread Starter 
Which type of buttercream do you preffer, premade or homemade? I make my own but looking into trying TBK Buttercream icing.
post #2 of 8
My own, hands down! I love using an IMBC but when I'm in a hurry I'll use an ABC and I ALWAYS use real butter, no shortening. I hate shortening bc's, my tongue always has a grease slick on it after eating it, so gross. I'm ridiculously picky these days! icon_smile.gif
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #3 of 8
Homemade, homemade, homemade! icon_lol.gif I love Swiss meringue butter cream.

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I love what I do and do what I love

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post #4 of 8
I have never tired, not even heard of TBK Buttercream icing.
Always made homemade.....well, onced tried a bucket of Brill - because people asked to buy icing sometimes so I kept some on hand. At times if it looked like I was running short on my homemade, I'd mix some of the Brill into mine until I used up that bucket. Never bought any more.
post #5 of 8
I used But-R-Cream at the bakery. Gross.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 8
I don't mean to sound stupid, but what is SPS and TBK and how much butter do you substitute for shortning? Does it color the frosting? I like white white. Thanks
post #7 of 8
If you like white white then you should be making the Wilton meringue buttercream which really turns out dead white.

http://www.wilton.com/recipe/Snow-White-Buttercream-Icing

It is very easy to work with, it slowly crusts, it pipes borders extremely well. Use any brand of meringue powder NOT dried egg white.
post #8 of 8
Quote:
Originally Posted by ginger6361

I don't mean to sound stupid, but what is SPS....



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