Cake Central › Cake Forums › Cake Talk › Cupcakes! › Bettercreme Fun!
New Posts  All Forums:Forum Nav:

Bettercreme Fun! - Page 81

post #1201 of 1296
Quote:
Originally Posted by briony84

Ok, I tried to read this forum last year, but gave up coz I was jealous of our lack of Bettercreme here in the UK, but finally decided to try the mock whipped icing recipe posted a few pages back, and OMG, it's AMAZING!

I had a bit of trepidation trying a frosting recipe with flour in, it just sounds strange, but it somehow works. Also used double the amount of butter coz we didn't have any shortening and it came out great.

It's now my personal mission to convert everyone to whipped icing!!



haha That's exactly how I felt! The Mock recipe felt so much like real whipped icing that I kept thinking "these need to be refrigerated! ... oh wait, no they don't ..." hehe

Sooo ... I didn't get a chance to make the Mango Mousse but since I had a little bit of the MWI left, I put a little bit of Mango Puree (Pulp) until I thought it was right (didn't want to water it down) and it had such a nice mango moussy flavour! I got my husband to try it with some cake and he couldn't stop saying "mmmm!" thumbs_up.gif
post #1202 of 1296
Thread Starter 
Squeeky, that is awesome! YUM!!

Yah, pretty much the rule with whipped icing is to not add enough liquid to start breaking it down. As long as you don't get too liquidy, you can do almost anything!! SO fun, and SO good!
Melvira: Mistress of the dark... chocolate!

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

Well that's just great. Peanut butter in my crack.
Reply
post #1203 of 1296
Thanks for the reply on the Strawberry filling. So if the canned strawberry filling says "refrigerate after opening" do you think it will be o.k. to leave out overnight filled in the cake? I was planning on decorating the cake with fondant the night before.
post #1204 of 1296
Thread Starter 
*snork* SOOO many people know what I'm about to say because I've given them this same helpful advice when asked!! icon_lol.gif

I'm not saying you CAN AND SHOULD leave it out at room temp... All I know is that I HAVE done that on many occasions and it has been perfectly fine. No one has ever gotten sick or anything like that. So, taking my personal experience into consideration, you can decide whether or not you feel comfortable leaving it out. icon_wink.gif (Translation: M'eh, I would, but please don't try to sue me for saying it!)
Melvira: Mistress of the dark... chocolate!

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

Well that's just great. Peanut butter in my crack.
Reply
post #1205 of 1296
LOL Thanks for your reply, I will go ahead and try it. You have been so helpful. icon_smile.gif
post #1206 of 1296
Thread Starter 
My pleasure! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

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

Well that's just great. Peanut butter in my crack.
Reply
post #1207 of 1296
Gonna try some of these icon_lol.gif
post #1208 of 1296
I made an Irish Cream filling last night and it was awesome. I used white choc pudding bettercream and Bailey's.....yummy! Melvira on a non-bettercream question when you use perishable fillings how do you refrigerate cupcakes? I'm worried about them drying out. Thanks
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #1209 of 1296
I have a couple of questions about the mock whipped icing. Am I understanding correct that it does not have to be refrigerated?

I am wondering how it will mix with other add-ins. I have gotten pre-whipped Bettercreme from a local bakery (as that is all that is avail). I have noticed that when I stir in-say-caramel topping, after I use it as filling and taste it later the filling has become dry/stiff. I assume this is from over-mixing, but I do not fold more than I have to to avoid this, but it doesn't matter. Any tips to avoid this with the mock icing??
Thanks!!
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
post #1210 of 1296
Did I miss where someone asked about using whipped cream, instead of the bettercreme? That is what I do with the pudding for filling...must have missed it.
post #1211 of 1296
I bought a tub of Bettercream today, but before I open it, I have a question to ask.

I remember reading something about not being able to use fondant decorations and use bettercream as well. How about gum paste decorations? I have made tons of flowers and shells for a birthday and a wedding, and I would rather return the bettercream if I have to, compared to redoing the cake layouts.

What would be the best way to use the gum paste decos? Regular buttercream? Some are mixed with fondant as well.

Took me forever to find this thread again. Probably should have asked before I drove an hour to get it icon_sad.gif
post #1212 of 1296
It looks like we're still not getting notices on this threadicon_sad.gif I can't answer many questions but if you use real whipping cream with pudding it has to be kept refrigerated.

On a side note, I wanted to post that I froze my whipped up Irish cream filling made with bettercreme for 3 weeks and it held up great. Thawed it and it was ready to go. I was able to fill 36 cupcakes with 1 cup liquid bettercreme whipped with 1/2 box of pudding. I'm not sure if we've ever discussed how much bettercreme you need for certain orders so I thought I would share. I only filled the cupcakes with bettercreme filling. I iced them with ganache.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #1213 of 1296
Hey Melvira! I was just googling bettercreme with cream cheese and noticed a post you made many a years ago where you added 1/2 c sugar to your cream cheese, 1pk pudding, 1/4 c milk, 2 c bettercreme. Do you still use that recipe or have you taken out the sugar on the main page because you like it better without????

Just wondering, I'm thinking bout trying it....no rush...thanks icon_cool.gif
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&printertopic=1&t=594617&start=30&postdays=0&postorder=asc&vote=viewresult&sid=43a5e6b66df87bcd268f990921e4c4a5 
post #1214 of 1296
Hey guys ...

I'm planning to make Tiramisu cupcakes tomorrow and I wanted to make a mocha-coffee type flavoured mock whipped icing. I couldn't get a hold of tiramisu coffee creamer so was wondering what I could do to make it more coffee-like?

Thanks icon_smile.gif
post #1215 of 1296
Quote:
Originally Posted by divinecc

Hey Melvira! I was just googling bettercreme with cream cheese and noticed a post you made many a years ago where you added 1/2 c sugar to your cream cheese, 1pk pudding, 1/4 c milk, 2 c bettercreme. Do you still use that recipe or have you taken out the sugar on the main page because you like it better without????

Just wondering, I'm thinking bout trying it....no rush...thanks icon_cool.gif
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&printertopic=1&t=594617&start=30&postdays=0&postorder=asc&vote=viewresult&sid=43a5e6b66df87bcd268f990921e4c4a5 



Never mind icon_smile.gif I tried it out with the sugar but used powdered and added 1/2 c, I wanted to make it more stable since it has cream cheese in it. I tested it and left it out for 2 days and it still tastes delicious....going to leave some out one more day and see if it spoils....thanks!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Bettercreme Fun!