Sam's Club Or Walmart Buttercream...any Good?
Decorating By girltrapped Updated 26 May 2007 , 5:57pm by hillmn
I was also interested in finding out just how much of a cost difference there is in homemade and Sam's, so I just sat down and divided out the cost of my buttercream icing recipe. I use the wilton buttercream recipe, with crisco. I figured that in one 3 cup batch I end up spending about $2.55 (That is with purchasing the largest tub of Crisco that I can find, and the large container of wilton meringue powder, powdered sugar and the wilton vanilla). If the Sams Club bucket can do 56 cups, that equates to 18 2/3 batches which would be $.72 each batch. What a difference!!! Everyone always raves about the icing that I make, but it sounds like the Sam's version is worth a try. Sure would save a whole lot of time!! And $$$!! Looks like I may be purchasing a bucket on my next Sam's run!
I bought a bucket of the white butter-cream this past weekend. What a time saver. Made some cupcake bouquet and two cakes everyone thought they were great. The Sams I went to also have some smaller bucket of the butter-cream in different colors. They were out of the cream cheese icing but should have some in this week. To make some chocolate butter-cream could I just add some melted chocolate to the white butter-cream?
I would have NEVER tried to buy a pre-made icing without hearing all of these comments. All of my family and friends are kind of spoiled with homemade icing, but I think I will have to try it now. Definately.
I have been decorating cakes for 15 years and never knew that Sam's would sell the icing from their bakery... I even know decorators who worked there; ok, this is a find for sure. I visited my Sam's today, and sure enough, it's true. It is the Rich's buttercream, Rich's Whipped cream, and Cream Cheese icing. I am anxious to try them all... I just love this group...
I have seen a couple of posts on here that talk about buttercream and bettercream - what's the difference? I have not made it to Sam's yet but it is diffenately on the list of things to do. Just wanted to know what it is I am asking for BUTTER or BETTER?
I bought a bucket of the white butter-cream this past weekend. What a time saver. Made some cupcake bouquet and two cakes everyone thought they were great. The Sams I went to also have some smaller bucket of the butter-cream in different colors. They were out of the cream cheese icing but should have some in this week. To make some chocolate butter-cream could I just add some melted chocolate to the white butter-cream?
I'm not sure, but with 28 lb. of buttercream I'm sure you could experiment. HA! 
I might have to try that myself.
I'll be gone for a few months, so I won't be able to decorate any cakes for 3 whole months!!! 
store at room temp just make sure the lid is tightly sealed, and its good until the expiration date on the bucket, you might just have to mix it up a little bit.
Ew. What is in it that it is good for so long????? Don't answer that. I don't want to know. I just made icing for the very first time last night and it took me all of 3 minutes. To each his own I guess. 
Shoot!!!! I knew I shoulda got that Sam's card... I got a BJ's card instead because they had a special on the membership fee. I have such a hard time swallowing the $50 bucks it takes to be able to shop at some of these places!
It definitely gives me something to consider for when that card expires though... sounds like I could make up the savings and it will pay for itself in icing alone!!! 
Does anyone know the ingredients of the Sam's club BCI?
Thanks
Looking at the bucket now.. here are the ingredients to Walmart, Sam's Club White Spred-'N-Fill But-R-Creme (that's the exact spelling)...
SUGAR, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND/OR PALM OIL), WATER, CORN STARCH, MONO & DIGLYCERIDES, POLYSORBATE 60, SALT POLYGYCEROL ESTERS OF FATTY ACIDS, TITANIUM DIOXIDE (AS COLOR), POTASSIUM SORBATE AND SORBIC ACID (AS PRESERVATIVES), CITRIC ACID, PROPYLENE GLYCOL, GLYCERIN, ARTIFICIAL FLAVOR. (D,L) 030106 CONTAINS NO MAJOR FOOD ALLERGENS
Basically just a bunch of grease & sugar! 
So it's just like our homemade buttercream~
Man, oh man, if I coulda just read this sooner. I made a huge batch of buttercream icing yesterday, but I used creme brulee creamer for the milk/ flavor, and even though it is delicious, it doesn't go with the cake I'm making, so instead of making a whole new batch, I called Sam's (after reading this) and they said they couldn't sell any right now, cause they were running low! But, I am definately going to try this. With five kids, it'll definately be worth the time saved!!
Christie 
I'm always amazed that we put in globs of crisco, butter and sugar into our "home made" icing without so much as blinking an eye, but when preservatives are added we have issues? 
Seems to me while the crisco and real butter are busy clogging your arteries you would want some "preservatives" in there to try and prolong your life! 
store at room temp just make sure the lid is tightly sealed, and its good until the expiration date on the bucket, you might just have to mix it up a little bit.
Ew. What is in it that it is good for so long????? Don't answer that. I don't want to know. I just made icing for the very first time last night and it took me all of 3 minutes. To each his own I guess.
Making ONE batch of icing isn't so much an issue. It's when you have 4, 5, or even more cakes due and you need SEVERAL batches of icing on top of baking and decoration making.
I agree that there is really no way around preservatives, but I would prefer to control what and how much, as much as I can. I think it's a psychological thing as well, at least with me. Did green ketchup go over well, don't think it did. Would you eat purple Mac and Cheese, probably not.
Didn't see that last post. I guess you are right. I'm only baking cakes for family stuff at this point, so I guess if you had to make that much it would be difficult, but still not impossible. When I make cookies, I have to make icing every single time along with making the dough, baking, and decorating. Just gotta plan my days around cookies. I also have a full-time job beyond the cookie biz.
Like I said, to each his own. Neither good nor bad either way. It was shocking to hear that it is good for so long, but then again, half the stuff in our cupboards and fridges are good for that long if they aren't open. Are you sure it's good for that long once it's opened though?
I got a new bucket of icing 2 wks ago the expiration date is 9/11/07 so that's 4 months. I doubt that it will last that long because it will be used up quicker then 4 months LOL~ It might last that long if it's kept in a cool, dark place & is sealed right but to be on the safe side I seperate the icing & freeze in ziploc bags & tupperware bowls. It keeps fine that way. You can't freeze the bettercream though. It ruins once it thaws out. I tried it & it was horrible. 
It turned into water. I always call Sam's when I need the icing. They will set some aside for me. They are really very nice here~
FYI.. Before I use the icing I put some in my KA & mix it up good. It needs a good mixing, it's sometimes greasy. I also add powdered sugar & vanilla flavoring, sometimes add coffee creamer. You can spice it up to your liking
I wanted to give my 2 cents...Okay ladies, I had 7 orders last week and was dreading making all of that buttercream, so after reading this thread I decided to give the Sam's Club icing a try. It worked wonderfully, I did add more powdered sugar to some of it to thicken it up for damming fillings, etc. and added some vanilla, and almond flavoring to it and it tasted almost like homemade. It crusted perfectly, and was awesome with the Melvira method (I will be posting my pics later on today)...and this is coming from someone who freezes and ices before it thaws! I waited for it to come to room temperature and it was perfect to roller.
The only thing that I didn't LOVE about it, was the smell, it didn't smell like my buttercream but I asked several customers and everyone liked it a few even liked it better (it was more whippy than my 1/2 Butter, 1/2 Crisco). The best part of it was I didn't have to wonder how the new Crisco was going to affect my cakes.
Oh, and btw....I used the whole tub 28 pounds in one week! The amount of time I saved not making all that buttercream is so worth it!
I but wanted to give my 2 cents...Okay ladies, I had 7 orders last week and was dreading making all of that buttercream, so after reading this thread I decided to give the Sam's Club icing a try. It worked wonderfully, I did add more powdered sugar to some of it to thicken it up for damming fillings, etc. and added some vanilla, and almond flavoring to it and it tasted almost like homemade. It crusted perfectly, and was awesome with the Melvira method (I will be posting my pics later on today)...and this is coming from someone who freezes and ices before it thaws! I waited for it to come to room temperature and it was perfect to roller.
The only thing that I didn't LOVE about it, was the smell, it didn't smell like my buttercream but I asked several customers and everyone liked it a few even liked it better (it was more whippy than my 1/2 Butter, 1/2 Crisco). The best part of it was I didn't have to wonder how the new Crisco was going to affect my cakes.
Oh, and btw....I used the whole tub 28 pounds in one week! The amount of time I saved not making all that buttercream is so worth it!
Yeah!! I'm glad you liked it!! Sounds like it sure came in handy! The bucket I bought is nearly gone too. I usually put extra PS in it. Sometimes it's just too thin. The smell to me is pure sugar I do believe it smooths better then homemade too Glad you liked it!
After reading this post last week, I, too, bought a 28 lb. pail of Sam's icing. I wanted to use it practice icing (since I mainly work in fondant).
It crusts up beautifully. I found it a little thick so I added a couple of tablespoons of boiling water to every two pounds to get it to the right consistancy. I also used the Viva method and it worked very well.
The cost comes to $0.94 per pound - definitely cheaper than making it at home. All in all this icing right out of the bucket is pretty decent. I found the flavor pretty pleasant (and I am not a fan of shortening based icing) but I'd like to try flavoring it on my own.
Has anyone tried their chocolate flavor?
Yup, I posted just above that I used the Melvira method and it worked perfectly!!
oh man, what a bummer......first of all our sam's club doesn't have a bakery...............why???? i don't know. secondly, the ladies at walmart are NOT very nice and won't sell me anything.......icing, boxes, boards, kis, nothing. guess i'll have to make a drive to the next closest sams and try some out. i'd love to have the money and time saver!!!!
Well....after all the talk I went to Sam's Club today and bought the buttercream icing. It was funny...I said "do you have a tub of buttercream icing I can buy" The lady went and got it...it sure wasn't a tub...it was a huge bucket ha ha. So i had to go get a cart.
Just iced some cupcakes. I would say the consistency is more on the thin side. It tasted good. sure doesn't taste like my buttercream but it was good. Nothing beats homemade!
We'll see how it goes over the weekend with my cupcakes.
Thanks for all the imput!
Hope everyone has a good Memorial Day
you are all AWESOME. I wished I would have visited this thread last week. I just got done doing 15 cakes in the last 12 days. I HATE making BC! Probably because I do not like the mess. Now I have a new way to make my passion more fun! You are all terrific, I can't wait to go back to sam's. And instead of getting ten 7 lbs bags of sugar, 4 big tubs of crisco, I'll just be getting buckets! TERRIFIC HELP! THANK YOU SO MUCH.
Love the sams butter cream i add a little vanila but it is such a time /money saver i hate making frosting so this is what im using from now on
It is an awesome crusting buttercream as well! All around it is a great deal. I am going to mix it up with my own flavors a bit this weekend and see how I like it!
Quote by @%username% on %date%
%body%
