Brill Icing Old Fashioned Buttercreme, 35 Pounds

Brill Icing Old Fashioned Buttercreme delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Cake frosting: Spread as a finish coat on layered cakes, sheet cakes, and cupcakes for a smooth buttercreme surface that pipes and textures cleanly.
Cake filling: Apply between cake layers as a rich, creamy filling that complements vanilla, chocolate, and spice cake profiles.
Cupcake swirls: Pipe open star or rosette swirls directly from the tub; the buttercreme holds piped detail without slumping at room temperature.
Cookie and brownie topping: Spread a thin layer over decorated sugar cookies or brownie bars for a soft, buttery finish.
Custom coloring and flavoring: Mix in gel food colors or flavor extracts to create custom shades and tastes for themed or seasonal bakery items.

Who Would Benefit

• Retail bakeries needing a consistent, ready to spread buttercreme for daily cake and cupcake production
• Grocery in store bakery departments frosting high volumes of decorated cakes
• Catering and event kitchens preparing large dessert orders for weddings, parties, and corporate events
• Commercial baking operations that require a bulk buttercreme which accepts color and flavor customization
• Dessert shops and sweet shops offering decorated cupcakes, cookie bars, and specialty treats

Product Highlights

• 35 pound bulk tub designed for high volume bakery production
• Old fashioned buttercreme formula with smooth, creamy texture and rich buttery flavor
• Spreads evenly and holds piped shapes without slumping
• Accepts gel food colors and flavor extracts without breaking or weeping
• Ready to use straight from the tub; no mixing or additional ingredients required
• Trusted Brill brand used by professional bakeries for consistent results

Application Areas

Brill Old Fashioned Buttercreme works across a range of bakery production settings. In retail bakeries, it serves as the primary frosting and filling for daily cake and cupcake output. Grocery in store bakeries rely on it for quick turnaround on decorated cakes and seasonal items. Catering kitchens use it to frost large sheet cakes and cupcake displays for events. The 35 pound format is also well suited for commissary kitchens that prep and ship finished desserts to multiple locations, since the tub quantity supports extended production runs without frequent changeovers.

Preparation & Use

Stir the buttercreme gently before use if any separation has occurred during storage. For best spreading and piping performance, bring the icing to approximately 70 to 75 degrees Fahrenheit. Apply directly with an offset spatula for smooth finishes, or load into a piping bag fitted with your preferred tip for borders, rosettes, and swirls. To tint, add gel food color in small amounts and fold until uniform; avoid liquid colors, which can thin the consistency. To flavor, incorporate bakery grade extracts at one to two teaspoons per pound, adjusting to taste. Store the tub tightly sealed at room temperature away from direct heat; do not refrigerate, as cold temperatures will firm the buttercreme and make it difficult to spread. Reseal after each use to prevent crusting.