Has anyone used melted white chocolate in their Bettercreme? Would this work?
Yes, you can heat up the bettercreme like heavy cream and then make a ganache with it, then cool and whip! YUMMY!! Just remember that it's already sweet, so when making ganache take that into account.
Would somebody clear this for me? I am not originally from here (US), so I don"t get the pudding stuff.
Is that Maizena (which you made pudding of) or the Jell-o instant pudding packages.....or pudding cups. And do I cook the pudding mix with the 1/2 c of milk, or do I add the powder pudding mix directly to Bettercreme????
And if using Vanilla pudding, would the color of my icing change to yellow?
Would somebody clear this for me? I am not originally from here (US), so I don"t get the pudding stuff.
Is that Maizena (which you made pudding of) or the Jell-o instant pudding packages.....or pudding cups. And do I cook the pudding mix with the 1/2 c of milk, or do I add the powder pudding mix directly to Bettercreme????
And if using Vanilla pudding, would the color of my icing change to yellow?
I'm happy to clarify as best I can. I usually use the powdered Jell-O pudding mix. Over time I have sort of changed how I do it. There are two methods and it depends on whether you're using liquid Bettercreme or pre-whipped.
Here is the simplest method: Make a package of pudding mix using half of the milk it calls for. (1 cup instead of two) Fold in as much whipped Bettercreme as you want to make it as strong or mild as you wish.
Yes, the vanilla pudding will darken the bettercreme, but not make it actually yellow. You can use premade pudding, like pudding cups, just fold it in like previously noted.
If you are using liquid Bettercreme and want to do it this way, you can pour the liquid Bettercreme into the mixing bowl, then add half a cup of milk and the dry pudding mix. The reason I don't always do it like this is that sometimes I think it makes less volume. I should officially test it and measure, but I haven't. I just haven't had the time to spend on it.
Thank you Melvira, you sure made it clear for me
Now can the richer version be used as filling for cupcakes, or only the lighter version? And do you have any trick how to fill them? Many Q, I know, but I actually never baked cupcakes before, will do tomorrow.
There are far too many pages to go through but I had thought someone made an Oreo type with the Bettercreme. Could someone post it please?
TIA,
Kelley
Thank you Melvira, you sure made it clear for me
Now can the richer version be used as filling for cupcakes, or only the lighter version? And do you have any trick how to fill them? Many Q, I know, but I actually never baked cupcakes before, will do tomorrow.
You can use any of the versions to fill cupcakes!! They are all wonderful, really. To fill them I just use a large star tip because I don't want to stop and change tips when doing the fower looking icing on top. You just fill a piping bag and insert the tip down into the cupcake and squeeze slowly as you pull back out of the cake, then continue into a swirl design on top. Super easy.
For cookies and creme filling you can either use the cookies and creme pudding, or you can crush up some Oreos into the Bettercreme, or both!
[quote You can use any of the versions to fill cupcakes!! They are all wonderful, really. To fill them I just use a large star tip because I don't want to stop and change tips when doing the fower looking icing on top. You just fill a piping bag and insert the tip down into the cupcake and squeeze slowly as you pull back out of the cake, then continue into a swirl design on top. Super easy. quote]
oh my, and the cupcake won't break appart or crack?
I should not doubt the Master
Which tip star are you using? I have #21 or #2D ??
Ok, I'm not going to lie... you might burst a few getting a feel for it, but if you're anything like me, you NEVER have trouble finding someone who wants those!! I intentionally overfill one for my mom now and then! She loves it. You just have to squeeze slowly at first and watch the top of the cupcake, when it starts to crack a little you're done! I personally use the 1M tip the most because in one quick swirl it makes the pretty rose looking top on the cupcake. You can use 2D for the same effect I believe. If I am making begonia tops or something like that, I use a different tip for the top, so I use a round #10 or #12 to fill them. Mmmmmm... you're going to be addicted once you try this! Hehehehe.
Melvira, Oh my, Oh my...I don't have words. The icing is so delish, and it is easy to work with. I made my first cupcake ever today, and wanted to share and thank.
If I may have one more Q. I used the richer version using pudding, and first I whipped the Bettercreme, then I add pudding mixture (1 c milk and 1pg), and the pudding did not mixed well, it left "dots" in the icing, which is OK with cupcakes, but on cakes it would be visible. Do you use for cakes the lighter version? Or is the pudding make the icing more stiffer, so it is easier to decorate with?? Which kind is best for using for cakes as frosting then?
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1565678&done=1
Ohmigosh!! Those look SO DELICIOUS!!! I knew you'd be hooked!! I would gobble one of those up so fast!
Let me clarify here, did you whip the Bettercreme and then pour in the milk and the pudding powder? Or did you mix the milk and pudding powder to make a thick pudding, then fold THAT into the whipped Bettercreme? The second way is the way you want to do it!
Melvira, while I whipped the Bettercreme, I put 1 pck of pudding in 1 cup of milk, then I fold it to the Bettercreme and whip a little more. The pudding mixture was quiet thick, maybe I let it sit more than needed. It is not visible in the cupcakes, but when I smear some of the icing in board, just to see how the icing would smooth in cake, then I noticed the pudding lumps. But the taste is wonderful! Yeah I am hooked.
Which version are you using for cakes? The richer version or the sinful? Is the pudding makes the icing more thick, then is more suitable for icing cakes?
My local GFS (Gordon Food Service) stopped carrying this
I've lost my supplier.....has anyone else had this issue with their GFS?
The manager said he can special order for me but I'd have to buy the case which has like 72 in it! I can't store all that.
Arghhhhhh
Oh Tug, that sucks! I'm sorry to hear it. I hope you can find a new supplier!
ZlatkaT, that's really strange, I haven't had problems with graininess when I've premixed the pudding with the milk. Hmmmm... maybe make the pudding with a little more milk so it's not quite as thick, it may dissolve better.
I use all three versions of the recipe in cupcakes, but for the most part on a cake I use the lighter version. It is VERY stable and smooths really nicely! And it's so light and delicious, it drives people crazy. People always tell me, "I want that frosting that tastes like melty ice cream!!" and they get all excited.
Im so excited. I just called my local Sams and they said they do sell Bettercreme by the bucket to members. I asked if it needs to be refrigerated and the lady said yes. Do I need to refrigerate the whole bucket, or only once I have taken some out and whipped it? Im sure this answer is on here somewhere, but what are the instructions for Bettercreme?? Just take what you need and whip???
The best thing to do is freeze it.
I'm still wondering once it's whipped it can be put on the shelf for up to a week with no refrigeration? That's what I was told by the lady I used to work for...
5 days; a week if refrigerated. This info is pasted from an email I received from Rich's:
Bettercreme Liquid
Ready to Whip: light, delicious taste. Lower in sugar and fat than other icings. No aftertaste. Accepts flavorings, color, fruit, or nuts. Will not pick up odors in the cooler or freezer. Spreads easily, Will not weep, crack, or harden.
Frozen 12 mths
Thawed/unopened: 3 months
Whipped/Refrigerated: 1week
Whipped/On cake: 5 days (not refrigerated)
The large bucket is prewhipped though. When you get it, your best bet is going to be to break it down into smaller containers and put it in your freezer, unless you intend to use the whole bucket relatively quickly. Breaking it into smaller containers will make it easier to measure out what you want, and keep the part that's not being used fresher. It will not freeze completely solid, so don't be surprised if it's somewhat soft. That's what makes it so great for ice cream cakes, it doesn't turn into lead when frozen. If I can offer any other answers, by all means, let me know!
Thanks so much for posting this. I found out that my local cake supplier carries this, but i didnt really know how to use it. This helps so much..i cant wait to try it!!
Help. I am in Tampa, Florida and have not been able to fine bettercreme or frostin-pride anywhere. I even called my Sam's Club with no luck. Does anyone have any suggestions? I have very limited cooling space so this product would be perfect for me.
I have heard so much about it from MacsMom and want to try out some of her suggestions with cake and filling flavors but can't seem to make this work.
Sorry I have a couple more questions. . . first I have been looking for lime curd for a key lime type filling but have not yet found it. I have a dram of lorane's key lime but I am not sure. Could I use a melted lime Edy's real fruit bar in a bettercreme type recipe?
Also, since I am having a hard time finding bettercreme or frostin-pride do you think the Wilton's whip mix might work. All you add is water so the eggs etc must be shelf stable yes??? Maybe I could use the melted pops as water. Would it work the same way if I added the cream cheese and lime flavor? I have never used the product but just saw it online and thought it might work.
Thoughts please.
Help. I am in Tampa, Florida and have not been able to fine bettercreme or frostin-pride anywhere. I even called my Sam's Club with no luck. Does anyone have any suggestions? I have very limited cooling space so this product would be perfect for me.
I have heard so much about it from MacsMom and want to try out some of her suggestions with cake and filling flavors but can't seem to make this work.
I buy Bettercreme at GFS. According to their website, www.gfs.com, they have a few stores in the Tampa, FL area.
PuffCake,
Thank you so much I did not even think of them as I do not shop there really at all. I called them and they do have it so I am picking some up tonight!!! You are the best.
[/quote]
PuffCake,
Thank you so much I did not even think of them as I do not shop there really at all. I called them and they do have it so I am picking some up tonight!!! You are the best.
[/quote]
You're welcome, piphi
4 hours and 60 pages later... i've read EVERY single post in the thread!! What a great resource this was! I can't wait to try it!!! Thanks everyone for being so informative (and enabling!)
I am so happy! I finally found Richs bettercreme in the bakery of local grocery store (midwest chain). I bought some pre-whipped & will order the liquid-by the case (12) for $4 per qt.
The stuff that is pre-whipped, can caramel syrup or jam be folded into it?
Hi Everyone! So I moved across the county over 6 months ago and just discovered that we have smart and final here so I found Frostin Pride!!!! I am so excited I could scream!!!
I am re reading this thread but am not even halfway yet and I have a question or two:
I got the 8lb containers of the liquid and am wondering if I can safely thaw it, portion it and refreeze???
Also, once it is thawed, how long does it last in the fridge? Does anyone know?
Plus, once you add the cream cheese into it or the milk with the pudding, is it no longer shelf stable? Are the amounts the same as Bettercreme (2 cups to 1/2 cup milk and one box pudding?)
Thanks so much for your help!!!!!
I will address the shelf stable question. I would say that when you add an item that requires refrigeration such as cream cheese or milk, it would not be shelf stable any longer. I have added water to the pudding mix to keep it shelf stable and I think that works well
Melvira - Afer many, many hours reading these posts and getting on the train at the end, I decided to start my search for a mouthful of this Bettercreme luciousness. I live in Florida and there is a GFS in Ft. Myers, about 100 miles away from me. So Monday morning I decided to make the trip. Sooooo glad I did. What a gem of a store. I purchased a case of it for $51.99. Early Saturday morning my kitchen wafted scents of baking loveliness. First, I made Devil's food cuppies and topped it with the Bettercreme mixed with Reese's Peanut Butter topping and chocolate syrup. Shaved some dark chocolate over it and topped with a peanut butter cup. Secondly cam the malted chocolage. I could only find the powered malt so I melted it in the cream first and then whipped. Can we say, OMG!!!! Fabulous. Thirdly, with the same Devil's food cuppie, crushed some bing cherries in their juice with my food processor, mixed it in the BC, shaved chocolate on top and then a BIG OL' CHERRY. Yum!!! I didn't take pictures of them because they were wisked off to a neighborhood spring party. Lastly, I made a french vanilla cuppie and infused the BC with orange essence...kind of like an orangecicle. I added a little color and piped flowers and placed them in a bouquet. My day was PERFECT. Thank you soooo much for the inspiration.
I've never used this recipe because I can find Bettercreme but it seems to be a good substitute. Scroll down to the comments and there is another great suggestion!
http://cakecentral.com/recipes/7347/amazing-stabilized-whipping-cream
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