HI GUYS! I wasn't getting notices for some reason (happens sometimes) so I'm sorry if I haven't been helpful! 
But I'll try to 'catch up' now!
If you are using the prewhipped, you can fold in syrups, etc. You just want to be careful that you don't break it down. The prewhipped stuff tends to have the already overwhipped consistency in my book, so it's good to add stuff to it to try and smooth it out a little. I recently saw some of the cookies-n-creme Chips Ahoy flavor prewhipped being offered in small containers at the grocery store. I couldn't resist trying it, even though I knew what I'd get. Clotty, overly thick, not very tasty. TO MY PALATE! That's my snooty little opinion only! Hahaha.
As a reminder or to anyone who doesn't know, the Bettercreme Google document still exists, and it has lots of information and less to scan through to find it, so when you're in a hurry it comes in handy! http://docs.google.com/Doc?docid=0ARCzpgSS_N4TZGdqcXNqamNfNGdtc3E5c2Ro&hl=en
If anyone has a question that I've missed, please let me know and I'll get back to you ASAP! 
Okay so my mil need fifty cuppies for the fourth of July party she is going to and I will be out of town, can I freeze her cuppies decorated with better creme on them, will they defrost ok? Has anyone tried this? Thanks!
hi Melvira loved ur post... I love working with bettercreme to ice my cakes but i have a hard time doing flowers with it... i've seen pictures of cakes that was decorated with bettercreme and the flowers look very good... the thing is the bettercreme will not dry like the buttercream icing... is that anything that i can try???
OK, I have used PP a rew times, usually with pudding or chocolate, all good, except when i added in PB thinned, while whipping. It failed, would not thiken up...so, I just added PS until it frimed up. More like icing.
Now, my question is...I need to make 3 fillings all berry flavored; straw, blue, and rasp. This is a wedding cake and It needs to be finished the day before. so it will be unrefrigerated at least 2 days.
Would you recomend PP and a sleeve, or and PP pie filling?
Would it stay firm in about 75-85 heat?
I like bettercream taste better than BC. not so sweet.
Thanks for your help! 
Thank you guys for your kind words! And welcome to CC mablisboa! Let me see if I can answer all these question in one post or if I mess it up! Hahaha.
Flowers... honey... you got me. I haven't even TRIED making 'actual' flowers with whipped icing. I know there are people that do it successfully, hopefully a few of them will jump in and give you their tips and tricks! I'm about useless, eh? 
For fillings that can be non-refrigerated, your best bet is going to be icing fruit or sleeve filling I *think*. Now I am going to give you the ridiculously emphatic disclaimer that I give everyone when I talk about this subject... I can ONLY tell you what my personal experience is. I cannot tell you from a scientific point of view whether it is safe to leave things out at room temp. I only know that I have done it and no one has died. Then again, there are many people that have jumped from a tall building and lived. That doesn't mean that it was a good idea. 
So, with my 'you can't blame me' disclaimer duly noted, I will tell you I have mixed it with sleeve filling and left it out 2-3 days (they rarely last that long though) and no one has gotten sick. As for it standing up to the heat of 75-85, 75 yes, 85 I can't guarantee anything. I'd be getting nercous at that point if it's a stacked cake. Of course, I'm one of those fools that thinks having an outdoor wedding in 85 degree weather is negligent and cruel. You want me to wear WHAT, in WHAT weather? Oh no no no... you have obviously confused me with someone without a brain. hehehe.
Thanks, I sooo understand. I wont stack until day before, so mabe completed/stacked 24 hrs. I will try to minimize but I will have to ganashe and let dry overnight, before..and the 75-85 is inside!!! lol, live in nevada and guessing it will get warm inside with all the guests. Hopefully not. but....
hey Thanks, again!
No problem! I wish you the best of luck with this cake! I also realized early this morning that you had said something about peanut butter and I forgot to reply to that! I also only ever had Bettercreme fail once and that was when I added peanut butter. 
You have to be really careful with that. I found that the peanut butter syrup by Reese's that is meant to go over ice cream works really well! And tastes soooo good!
Hi Mel. The lime cake sounds really good and I've been thinking about this since last night. I have the lime curd in my pantry, the BCreme in my freezer, but no lime cake. Can you share your recipe on how to make lime cake? I'm wondering if you use a lime concentrate, margarita mix liquid or frozen concentrate or lime gelatin. What's the scoop Mel? 
Hurry, my glands are salavating! ha ha..
If you want something amazing and have a good leveler like Agbay do this... really thin layers of lime cake, lime curd, then Bettercreme with Lorann lime oil or keylime flavoring. Cake, curd, Bettercreme... repeat about 5 times, then ice with the Bettercreme. It is almost painful how good it is. My mom is addicted! I have to admit, I am as well. SOOO good. But people have asked in the past if Bettercreme is any good for cakes. Try this, and you'll know that is 110% perfect!
Hahaha, Calicopurr, you're cracking me up! Trust me, you think you're salivating now, just wait until you TASTE IT! It is absolutely, without a doubt, UH-MAY-ZING!!!
Ok, so the low down dirty secret of my lime cake... you'll never believe this... LIME! Muahahahaha! *rubbing hands together menacingly* Um... sorry about that. It's been a long day and it's barely 1pm.
Anyway, this one is just a doctored mix because I've tried other things and they don't turn out how I like them, but this one turns out faboo!!! Yellow cake mix (DH) add vanilla pudding mix, then zest a lime, or a handful of key limes into your liquid measure. Then squeeze the juice into it and add enough water to get the right amount of liquid for whatever mix you use. Then add either a few drops of Lorann lime oil, or 1 dram of Lorann lime flavoring. (You can use another brand, I promise not to hunt you down and eat your soul!)
I like to bake it in the 7"x11"x3" Fat Daddios pan because it uses exactly one doctored mix, but makes it really tall! I usually level just a touch off the top, then get about 5 layers of cake! Of course you can bake it in whatever tickles your funny bone. I torte into approximately 3/8" inch layers, 1/4" if I'm feeling really zesty. Then, as I said before: cake, curd, lime bettercreme (just mix the other dram of lime flavoring or a few drops of the lime oil and whip) then continue that until you get to the last layer of cake, make that the top, then ice the whole deal with the bettercreme. I'm sorry if I seem to be explaining some things that are common sense for most people (like putting a layer of cake on top, then icing.) but sometimes someone who is newer or hasn't tried this might not be sure. 
Please don't be insulted if I'm over simplifying. I just thought the more I explain, the less questions people will have to ask.
So, enjoy, and now I am going to have to go make one because my stomach is screaming at me!!
finally found bettercreme in a pint at the grocery store (my husband told me that it's always been there which i never knew and has been looking forever for them...for a moment i was in heaven lol) made mint cake which was really really good. the cake didn't even last for a day!
Forgive me if this question is already addressed somewhere, I have a 2 year old and I haven't gotten to read all 65 pages yet.
Has anyone mixed Bettercreme with Nutella?
Forgive me if this question is already addressed somewhere, I have a 2 year old and I haven't gotten to read all 65 pages yet.
Has anyone mixed Bettercreme with Nutella?
I totally understand how THAT goes! But yes, Nutella in Bettercreme is the most wonderful, naughty little treat! Just use some of the liquid Bettercreme to thin it down a little so it mixes in easily. SO good! I am addicted to Nutella. I try not to keep any open jars in the house.
And yes, the lime oil is good in my opinion. But just remember that it is REALLY strong. It's not the same as the flavoring. It is concentrated lime oil, so you only need a few drops to flavor a smaller batch of Bettercreme. You can always add more if it's not strong enough, but it's really hard to weaken it once you've made it. You have to add a whole additional carton of liquid. Don't ask how I know. hehehe.
So the secret is out! It's the real deal Neal...real lime juice! Well that's not hard at all. Thank you for explaining everything and laying it all out......I don't mind one bit. You've got great humor and that's what makes this thread one of the best to read. Thanks for all you do for us Mel.
Melviraaaa!!! Thank you so much for this post!! I bought Bettercreme last week without really knowing what to do with it and I'm about to use it tomorrow, but I do have one question, If i frost a cake with it, do I need to put the cake in the fridge? Or will it melt? If so, is there something I can add to it so it doesn't fall apart? When you fill cupcakes, will they keep at room temp? Sorry for all the questions, I'm baking cupcakes tomorrow for the first time, I normally bake cakes. THANK YOUUUUU
Absolutely no problem. That's the beauty of Bettercreme, once you whip it up and frost cake or cupcakes with it, it's stable at moderate room temp for days. (Not HOT obviously) You're going to love it! Make sure you add some delish flavorings to make it awesome!
Here is a quick tutorial I found using google. The second image provided is what my cartons look like and can get it in chocolate or vanilla from my local cake decorating store.
http://cakestobake.com/articles/kml9876/WhippedBettercreamIcingLikeTheGroceryStore.html
The one I bought doesn't even look close to that at all. It's call ricewhip...isn't that the same thing? Its in like a blue carton with some strawberry there. the texture and taste is almost the same but it's just not sweet. am i buying the wrong one? its the only one that i find at my grocery store.
https://www.wegmans.com/prodimg/141/200/049800012141.jpg
OK, I need 2 filling flavors for my cakes, 1- straw and 1 - Blueberry, any suggestions, i have a whole container of PP. AND.... i have read that you can thaw big containers of PP in fridge and then refreeze, is this true? I only need a cup or two. Thanks
The one i bought is a pink and white carton with vanilla flavoring.
That's the right one!
bmoser24, you can mix with jam, pie filling, anything like that. I think blueberry pie filling mixed into the Bettercreme is good. Just whip it first, then fold in the blueberries a little at a time until you're happy with it.
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