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Bettercreme Fun! - Page 84

post #1246 of 1281
11/19/11 at 10:49am
Thread Starter 
Quote:
Originally Posted by BabyGSR

Has anybody ever tried mixing strawberry glazed with bettercreme?



Any pudding, glaze, curd, filling, jelly, you name it! It is ALL good!!
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post #1247 of 1281
11/19/11 at 10:51am
Thread Starter 
Quote:
Originally Posted by chilicat57

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.
Melvira: Mistress of the dark... chocolate!

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post #1248 of 1281
11/19/11 at 10:56am
Thread Starter 
Quote:
Originally Posted by Kamstor

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.
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

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post #1249 of 1281
11/19/11 at 10:58am
Thread Starter 
Quote:
Originally Posted by cakeladydenver

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! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

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post #1250 of 1281
11/19/11 at 11:02am
Thread Starter 
Quote:
Originally Posted by cakeladydenver

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!!
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Melvira: Mistress of the dark... chocolate!

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post #1251 of 1281
11/19/11 at 11:06am
Thread Starter 
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!! icon_lol.gif I don't want anyone to think I'm seeing myself as indispensable or the only one who knows anything!! icon_redface.gif
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

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post #1252 of 1281
11/19/11 at 12:09pm
In Ohio, GFS has the Bettercreme.
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post #1253 of 1281
11/22/11 at 10:59am
Quote:
Originally Posted by Melvira

indispensable or the only one who knows anything!! icon_redface.gif

'indispensable'? oh yes you are my friend!! and you know everything too icon_smile.gifthumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #1254 of 1281
11/22/11 at 11:02am
OOps, ok I forgot the question. icon_biggrin.gif
Not sure if someones has asked this before. How about "Salted Caramel Bettercreme"?? --- if so, how or when??
Ok, graciasssss!!!
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post #1255 of 1281
11/22/11 at 11:54am
Quote:
Originally Posted by Melvira

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.

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I hope I die before "your" is the official contraction of "you are."

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post #1256 of 1281
11/22/11 at 12:03pm
Thread Starter 
Quote:
Originally Posted by shanter

Quote:
Originally Posted by Melvira

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!!
Melvira: Mistress of the dark... chocolate!

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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 #1257 of 1281
11/22/11 at 12:13pm
Thread Starter 
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by Melvira

indispensable or the only one who knows anything!! icon_redface.gif

'indispensable'? oh yes you are my friend!! and you know everything too icon_smile.gifthumbs_up.gif



You make me feel so loved and needed!! icon_lol.gif

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. icon_lol.gif

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.
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 #1258 of 1281
11/22/11 at 1:13pm
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by Melvira

indispensable or the only one who knows anything!! icon_redface.gif

'indispensable'? oh yes you are my friend!! and you know everything too icon_smile.gifthumbs_up.gif



You make me feel so loved and needed!! icon_lol.gif

thumbs_up.gifthumbs_up.gificon_smile.gif
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
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post #1259 of 1281
11/22/11 at 1:16pm
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by Melvira

indispensable or the only one who knows anything!! icon_redface.gif

'indispensable'? oh yes you are my friend!! and you know everything too icon_smile.gifthumbs_up.gif


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!!! thumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #1260 of 1281
11/22/11 at 1:27pm
Thread Starter 
Um... that previous post was supposed to say FILLING not FILING. icon_redface.gif I hate darn typos!!
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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