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mock bettercreme & variations - Page 6

post #76 of 96
Can't wait to try these
post #77 of 96
Has anybody posted these in the recipes? I can't find them if they have, and they should if they haven't! (I wonder how many AMAZING recipes are hiding in the billion pages of forums?)
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #78 of 96
I still use this but with powdered sugar instead, just because it dissolves easily. People have said that my icing tastes like ice cream icon_smile.gif
formerly known as cupcakeshoppe
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #79 of 96
I just came across this thread and am so glad I did! I can get Bettercreme only sporadically, but like many others, I'd prefer to have a recipe I can make up on my own. Can't wait to try it!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #80 of 96
I'll have to try these. The last time I made that whoppie pie filling that called for flour and I DID NOT like the taste...so I'm keeping my fingers crossed on this one!
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I smile because I don't know what the hell is going on.
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post #81 of 96
Has anyone added this mock bettercreme to a cookie dough filling & with what results?
post #82 of 96
Is this also the filling for Twinkie cake?
"I'm not where I want to be, but thank God I'm not where I used to be." (Joyce Meyer)

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"I'm not where I want to be, but thank God I'm not where I used to be." (Joyce Meyer)

It's not about your mood, but about your mind-set. (Beth Moore)
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post #83 of 96
Hmm, not sure just an eggless cookie dough filling recipe that I found I think here on CC. Just wanted the filling to have a "lighter" feel to it. Didn't get a reply so am trying it this afternoon on my own!
Will let you know how it goes!
post #84 of 96
Just what I wanted!!!
I added the mock bettercreme to the cookie dough filling and beat the tar out of it and it is almost mousse(y), thats a word right...lol! Anyhow it did lighten it up quite a bit and instead of adding the vanilla I used maple flavour and it is going to fill a chocolate chip cake. Still tastes like cookie dough just not so heavy.
post #85 of 96
Just what I wanted!!!
I added the mock bettercreme to the cookie dough filling and beat the tar out of it and it is almost mousse(y), thats a word right...lol! Anyhow it did lighten it up quite a bit and instead of adding the vanilla I used maple flavour and it is going to fill a chocolate chip cake. Still tastes like cookie dough just not so heavy.
post #86 of 96
How does this stuff work for piping? Is it stiff enough to do borders and things?
post #87 of 96
I haven't piped any of it but it is what I would call a medium cosistency and if you wanted it thicker either don't add all of the mock bettercreme to the cookie dough filling or perhaps you could add more icing sugar to thicken it. Just my opinion.
post #88 of 96
Has anyone tried the pudding recipe? I'm just curious if the pudding fully dissolves. I have made a similar recipe for red velvet cake. We just called this boiled frosting but it was pretty soft. I used it on the shamrock cake in my pics.
I am looking forward to trying this one and hoping the pudding might give it a little more stability as well.

I can get bettercream but it's expensive and to me still has a slight chemical taste unless I really flavor it so this may be a good alternative.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #89 of 96
I'm trying this today for cupcakes but I'm wondering - how does this hold up under fondant? It sounds like it might be to soft, do I need to dam it?
post #90 of 96
Quote:
Originally Posted by hellie0h

Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html



I too do not have access to bettercream in my area and am planning on trying the recipes listed on here. I know the quote/link about is going back a few years now, but the link no longer works. I read that the name of the recipe is "bakers buttercream" and I have tried to search it, but nothing. Just wondering if you all are using the recipes listed or something else from CC's collection. I can't wait to try this---
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The Lord is my Shepherd, I shall not want....

No Farms
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Support your local farmers
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