Hi Mel,
New to the forum as of last night and I've only read the last 5 or so pages & the first page of the thread. Thank you for the recipe! A couple questions and sorry if these have been asked before:
On a google search regarding bettercreme, someone on yahoo said that Wilton's product is similar; have you have any experience with it?
http://is.gd/yGWDP8
Second question is, I wanted to make a brie frosting and the recipes I've found involve cream cheese. I'm wondering if you think I can use your bettercreme recipes on page 1 and incorporate the brie. I think I've read that you say that you can use creamcheese with this. Here's an example of a recipe I found, I just wanted something that wasn't going to be as thick and heavy as this sounds.
Brie and Cream Cheese Frosting
6 ounces (1 cup) cream cheese (low-fat is fine), cool room temperature
4 ounces (about 1/2 cup) brie, softened and with rind removed
1/4 cup (2 ounces or 1/2 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 to 2 1/2 cups sifted powdered (confectioner's) sugar
Thanks in advance!
