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help!!! bettercreme - Page 3

post #31 of 55
I have heard how great Bettercreme is, and have been wanting to try it for so long. So today I finally bit the bullet and drove 13 miles to the Gordon's closest to my house. I bought two 1 quart containers of the liquid Vanilla Bettercreme and now have one in the freezer and one in my fridge! My question is, how much icing does a whole quart make? And I'm sure someone answered this already, but if I don't use it all after I make it, can I freeze the leftovers? I can't wait to make it, and with all the suggestions people have been giving regarding flavorings, I think I will be going Bettercreme crazy! TIA for all your help.
A woman who strives to be equal to a man lacks ambition. -Unknown
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A woman who strives to be equal to a man lacks ambition. -Unknown
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post #32 of 55
One quart of bettercreme will ice and decorate a half sheet cake. Two cups of it will fill and ice one batch (approximately 24) cupcakes. I don't know the 'measurements' per se, but this is how I track it! Glad you finally broke down and got some!! Make sure you 'kick it up a notch' by adding flavorings! thumbs_up.gif

As for refreezing, I have not personally done it, but many people have said they've done it with aboslutely no trouble at all.
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

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post #33 of 55
Quote:
Originally Posted by Melvira

Make sure you 'kick it up a notch' by adding flavorings! thumbs_up.gif



Yoo hoo, Bettercreme Queen! Have you ever combined cream cheese and Bettercreme? (I tried searching for this info, but couldn't find it--Kept coming up with the cream cheese pre-flavored Bettercreme.)

I made a cream cheese and whipped cream icing that a friend loved. She wants it on her wedding cake, but it's not very stable.

My local GFS only carries the regular, vanilla BC, and I'm wondering about whipping up some cream cheese and then adding some Bettercreme to it.

Thanks loads.
post #34 of 55
Oh that sounds good ! Mel Have you tried that combo yet ?
post #35 of 55
Yes ma'am! I make fillings more rich by whipping cream cheese and flavorings, then folding in whipped bettercreme. That was my original butterscotch and coconut filling recipes, I think they're in the recipe file if you want details. Or, if you're interested, I can give you more details right here!! icon_wink.gif It's super yummy and rich!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #36 of 55
Why wait >>Give us more !!!
post #37 of 55
Melvira-
Thanks for the quick response and your help. I can't wait to try it with different flavorings!
A woman who strives to be equal to a man lacks ambition. -Unknown
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A woman who strives to be equal to a man lacks ambition. -Unknown
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post #38 of 55
Anyone know where I can buy some in MN?
post #39 of 55
Thread Starter 
Melvira, when you whip cream cheese and flavoring and fold in the bettercreme, do you add sugar to the cream cheese, would that make more of a frosting consistancy? am I making any sense? icon_redface.gif
post #40 of 55
You make sense to me... but I'm not sure that should make you feel better! icon_lol.gif Har har har!!

Yes, here is what I do...

8 oz cream cheese
1/2 c. sugar
1 (4 serv) pkg any flavor pudding
1/4 c milk (just to moisten)
2 c. liquid bettercreme

Whip cheese and sugar until smooth. (Can use PS if you prefer). Add pudding and milk, whip until smooth. Set aside. Whip bettercreme to almost stiff peaks. Fold into pudding mixture.

This makes a fantastic filling and frosting, just be sure not to underwhip the bettercreme or it will not hold up.

Another amazing option without cream cheese is to pour the package of pudding into the liquid bettercreme (skip the sugar) and add about 1/2 c. milk, whip it all together to almost stiff peaks. This is a fantastic mousse/filling/icing!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #41 of 55
Thread Starter 
FANTASTIC!!!!! That is exactly what I am looking for. My father actually makes one amazing banana cake, that I love, and I was going to make it into cupcakes this weekend, that would be the perfect filing!!!! little cream cheese icing and perfect.

Again, you save me icon_twisted.gif
post #42 of 55
have heard alot of you talk about Bettercreme. What is is. It is not sold here in Canada
post #43 of 55
Quote:
Originally Posted by pinkbeesugar

FANTASTIC!!!!! That is exactly what I am looking for. My father actually makes one amazing banana cake, that I love, and I was going to make it into cupcakes this weekend, that would be the perfect filing!!!! little cream cheese icing and perfect.

Again, you save me icon_twisted.gif



I'm always happy to be a hero! Hahaha. Ok, so a good frosting recipe doesn't make me a hero... but helping makes me feel good! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #44 of 55
I have some bettercream that has been sitting in my freezer for a while.

Does anyone know how long it will keep frozen?

Thanks!

Amy
post #45 of 55
Thread Starter 
melvira, you should feel good. I always feel estatic when you reply to me, i wouldn't know 3/4 of what i do if it wasnt from reading this forum and asking questions. I have the basics and you ladies make me feel included!!!!

enough of my rambling he he. Amy is the bettercreme whipped or liquid?
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