really pissed off with tesco

[Fibilou]

Just bought some of their value unsalted butter to make cream cheese frosting for a cake. Said butter totally split and I have wasted £4. Not impressed

Goodness knows what must be in the butter for it to split on contact with icing sugar.

I've never had any problem with it to be honest - and I've usually got a block of it in the fridge for cooking purposes (Lurpak spreadable or bust for toast purposes).

Their freephone customer service number is 0800-50-55-55

Call and make a fuss about the other igredients it ruined, cost of travel to the store etc..

Is it called blended, morrisons do one too, I think that is what ruined a really nice sounding recipe for cheesecake that I made using marshmallows, condensed milk, chocolate chips etc. very annoying. They should say on the packaging that it will not behave like butter in recipes but it's just about ok for spreading on toast!

Funkycherry, like it get compo and tesco are so customer relation aware, you will get a voucher at least.
Someone should start a thread about best payout from moaning!

Not too many complaints though - I'm a shareholder and like them to keep their profits up ;)

Ha, don't think there is any danger of tescos profits dropping any time soon!

Well announced yesterday that Terry Leahey is retiring next year so who knows what the new head will do with the company.
Sorry for hijack OP

Nope, the packaging says "100% butter, no added salt".

I was a pastry chef in a 5* hotel for 4 years, run a cake decorating business so am pretty experienced at making buttercream. The only thing I have changed is the brand of butter.

Actually, I think I might have bought it before and had exactly the same problem, it's just that I had forgotten. Yes, it's coming back now - a big batch of whipped buttercream involving 12 eggs, lots of sugar nad the Tesco Value butter.

They really should say it is not suitable for baking

I'm sure I've used the tesco value butter for buttercream and baking, but I use the slightly salted one - maybe that makes a difference? I know it's a bit odd, but I like a very slight hint of salt in buttercream.

I thought you were overwhelmed and too busy OP. so why post about the butter, get cooking?!!! you have lost my sympathy now

If there was a "sticking your tongue out at porca" emoticon I would use it now

I have used this lots of times without problems, maybe it was a dodgy batch? Contact Tesco, let them know what happened and I am sure they will be helpful.

what does "split" mean, about butter?

Sounds like you have learned a value-able lesson here.

[have been dying to say that for ages]

i use the value butter all the time for my buttercream... not had a problem with it myself...

yes, I want to know that too!

I've just made a banana loaf, and a batch of cupcakes and the buttercream for them, with value butter, and it was fine.

The only problem is that the cakes aren't cool yet and I WANT TO EAT ONE NOW!!

i also use value butter for cooking almost always..

have never had a problem (but dont use it for spreading on bread etc, then only lurpack will do!)

A story about Tesco Value butter. Many years ago, I was working for a company who put on Scottish historical events. Anyway, we were doing a highland games day for a big company from England, where they got to come and toss the (mini)caber etc. Me and one other woman were dressed as ye olde scottish wenches, pretending to churn butter and make scottish baked goods which the audience got to sample. All these baked goods were in fact from the tesco value range, as was the butter, which we had softened and battered about a bit with wooden paddles to make it look authentic. So, the audience go for their meal in the main barn, and all come back out with their rolls from the soup course, as our "homemade" butter was the best they had ever tasted! Felt quite bad about it really, but have tended to buy value butter ever since.

What does "split" mean?

Split is when the butter separates into curds and oil, gerontius.

does it usually make a difference if its unsalted? or if its a very hot day? This is just for my interest. I had always assumed that Value butetr wasn't made specially, it would just be mixed up from whatever they could find cheap on the market, or possibly old stock from cold storage.