Wondering if anyone has ever tried mixing the PW with a caramel filling (there's a recipe from this site that I'm planning to try) to make a mousse like filling? TIA!
Has anybody ever tried mixing strawberry glazed with bettercreme?
Bettercream vs. Pastry Pride - - - is it basically the same? Or is Bettercream more like Frostin' Pride?
After many months of watching and reading this topic I broke down and bought some of the Frosting Pride to try. I bought some at a Smart and Final for 5.99 and was so outraged that I paid that much for something so horrible. I am wondering what all the hype is about. I added some sugar to give it a sweeter taste and then tried to add some lemon juice to make lemon frosting. With no luck in getting the right taste I threw it away. I think I will stick to my buttercream frosting.
Love this thread! I use frostin pride because that is what is sold locally.
After many months of watching and reading this topic I broke down and bought some of the Frosting Pride to try. I bought some at a Smart and Final for 5.99 and was so outraged that I paid that much for something so horrible. I am wondering what all the hype is about. I added some sugar to give it a sweeter taste and then tried to add some lemon juice to make lemon frosting. With no luck in getting the right taste I threw it away. I think I will stick to my buttercream frosting.
Well, I believe Bettercreme is not Frosting Pride...I've never tried Frosting Pride but I absolutely LOVE Bettercreme. I've used it as icing and and as filling and have added a variety of different flavors to it, and it's been a hit every single time I use it.
Try Bettercreme next time 
Has anyone used fondant or modeling choc over the bettercreme?
why is bettercreme so hard to find. You would think that the producer would want to sell as much as they could. Can't find it in Denver or Cleveland. Any help would be appreciated. LOVE THIS WEBSITE!! thanks in advance
Man, I haven't gotten any updates on this thread in so long. I'm sorry to anyone who was hoping for an answer from me and didn't get it!! I'm going to go back a page or so and see if I can help anyone.
Melvira, I have a question. Do you have to refrigerate the cake after being frosted or can it be left at room temperature, if so, for how long?
thank you.
You can leave it out on the counter once it's been whipped up and put on a cake or cupcakes. It will usually last longer than the cake itself if you know what I mean! People will usually chow it down long before it could go bad. Once the carton has been opened, unwhipped has to stay in the fridge, and should be used within a week really. I have had it last longer than that before, but I won't suggest that to anyone because I don't want to encourage anyone to do something that may make them sick. 
Melvira, whould you happen to know what causes the colored sprinkles to bleed on the bettercreme icing?
I'm pretty sure it has to do with it being a 'wet' icing. The icing stays wet feeling, (for lack of a better word) and if you put sprinkles on that, they will bleed. It's kind of that same reason they don't suggest using it under fondant. The 'wetness' of it can start to break down the fondant.
Does anyone in Canada know where it can be bought/ordered retail? Thanks.
Your best bet will be to contact Rich's directly and see if they have a dealer in your area. There are contact links on their website!
Im not sure if it has been asked but after searching high and low for bettercream the only thing i could find here in Canada is Richs Whip topping. has anyone used this? The directions say to thaw and then whip. My concern is if it is as stable as the bettercream seems to be.
thanks.
I know I am answering some of these questions long after they were asked, I'm sorry. But just want this info available going forward, you know? I think we've touched on this before, but I know how easy it is to thumb through a billion pages looking for it. Ugh.
Rich Whip is not the same, it's more like cool whip. I have never used it, but my understanding is that it would not be stable. I know several people have accidentally bought that one, or the one that is meant to be a coffee creamer and were M-A-D when they realized. 
That would tick me off too!!
Wondering if anyone has ever tried mixing the PW with a caramel filling (there's a recipe from this site that I'm planning to try) to make a mousse like filling? TIA!
I like to add Hershey's caramel syrup, but any caramel that is thin enough would be great. If the caramel is kind of thick, I would stir a little liquid into it, then fold with the PW BC.
Has anybody ever tried mixing strawberry glazed with bettercreme?
Any pudding, glaze, curd, filling, jelly, you name it! It is ALL good!!
Bettercream vs. Pastry Pride - - - is it basically the same? Or is Bettercream more like Frostin' Pride?
In my understanding the following items are interchangable. Bettercreme, Pastry Pride, & Frostin' Pride. I think there may be a few others but I can't think of the names off the top of my head. Honestly I have ONLY used the Bettercreme because I haven't found the others in my area.
After many months of watching and reading this topic I broke down and bought some of the Frosting Pride to try. I bought some at a Smart and Final for 5.99 and was so outraged that I paid that much for something so horrible. I am wondering what all the hype is about. I added some sugar to give it a sweeter taste and then tried to add some lemon juice to make lemon frosting. With no luck in getting the right taste I threw it away. I think I will stick to my buttercream frosting.
I am really sorry to hear this!! I will say, adding lemon juice to it was probably not the best plan. I would think that real lemon juice would make it kind of curdle. Lemon flavoring is great though. It is possible that you would like Bettercreme more than the Frosting Pride, but if it's not available in your area, then that sort of trumps that idea. Was there something particular about it that you did not like, or was it just from the ground up you didn't like it? If it was a specific issue, maybe we could offer some help. Otherwise, like you said, you may just be better off with buttercream.
Has anyone used fondant or modeling choc over the bettercreme?
Again, due to the wet nature of this icing it has been advised to not do it. But, some people have done it and been fine. I know some people have used just little fondant accents and had no problems. All I can say is try it, but not on an important cake. Make a little sample cake that won't matter if you destroy it! 
why is bettercreme so hard to find. You would think that the producer would want to sell as much as they could. Can't find it in Denver or Cleveland. Any help would be appreciated. LOVE THIS WEBSITE!! thanks in advance
RIGHT?? It's enough to really tick a person off! If you are a licensed business you can contact Rich's (find contact info on their website) and they can set you up with a distributor. Unfortunately, if you are a hobbyist or not licensed, you are sort of at the mercy of the stores in your area. If you go to the manager of a grocery store, or a restaurant supply store, they may be willing to order some for you. I hope you can find it. You can make some great stuff with it!!
One last post for right now... if I missed a question, it wasn't intentional, and I'll be happy to answer them. If needed, please repost your question. And no, I know I'm not the only one that has the answers!! 
I don't want anyone to think I'm seeing myself as indispensable or the only one who knows anything!!
indispensable or the only one who knows anything!!
'indispensable'? oh yes you are my friend!! and you know everything too
OOps, ok I forgot the question. 
Not sure if someones has asked this before. How about "Salted Caramel Bettercreme"?? --- if so, how or when??
Ok, graciasssss!!!
If you want something richer:
Whip 2 cups Bettercreme with 1 small pkg. pudding and 1/2 cup milk. You can also add extract to enhance flavor.
For something completely sinful, and decadently rich:
Whip 8 oz cream cheese until soft, whip in 1 small pkg. pudding and 1/2 cup milk. Set aside. Whip 2 cups Bettercreme to semi-stiff peaks, fold into pudding mixture. You can also add extract to enhance flavor.
Above is from your first post in this thread. I haven't read all of the pages yet, but I just hoped you'll clarify something. When you say "small pkg pudding" do you mean "small pkg dry pudding mix"?
Thanks.
If you want something richer:
Whip 2 cups Bettercreme with 1 small pkg. pudding and 1/2 cup milk. You can also add extract to enhance flavor.
For something completely sinful, and decadently rich:
Whip 8 oz cream cheese until soft, whip in 1 small pkg. pudding and 1/2 cup milk. Set aside. Whip 2 cups Bettercreme to semi-stiff peaks, fold into pudding mixture. You can also add extract to enhance flavor.
Above is from your first post in this thread. I haven't read all of the pages yet, but I just hoped you'll clarify something. When you say "small pkg pudding" do you mean "small pkg dry pudding mix"?
Thanks.
Yes, I mean the standard size (3.3 ounce??) dry pudding mix. I'm sorry I was not taking into account places where 'small' is not the same as it is here. And I should've definitely said dry!! Thanks for helping me clarify!!
indispensable or the only one who knows anything!!
'indispensable'? oh yes you are my friend!! and you know everything too
You make me feel so loved and needed!!
I just don't want people to think that I am under the impression that I'm the only person that can use or knows anything about any product. I'm the first to admit when I can't answer a question.
It might sound weird, but I just don't want to come across as this Cake Diva who thinks she better than anyone else. I'm pretty good at what I do, but by no means a master like a gagillion peeps that I see posting amazing stuff every day. I'm just little old me that happens to know a few things.
About your question... I like to make caramel Bettercreme, then you can sprinkle the salt on top after icing the cupcakes (or cake). You can also put some of the salted caramel into the cupcake as your filing. Just cook it to not quite as high a temp so it stays a little softer.
indispensable or the only one who knows anything!!
'indispensable'? oh yes you are my friend!! and you know everything too
You make me feel so loved and needed!!
indispensable or the only one who knows anything!!
'indispensable'? oh yes you are my friend!! and you know everything too
About your question... I like to make caramel Bettercreme, then you can sprinkle the salt on top after icing the cupcakes (or cake). You can also put some of the salted caramel into the cupcake as your filing. Just cook it to not quite as high a temp so it stays a little softer.
Thank youuuuuuu!!!
Um... that previous post was supposed to say FILLING not FILING. I hate darn typos!!
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