Customer wants "Better Creme" frosting.... - Page 2

Oh Rose, I wasn't saying you were wrong to suggest it. I just wanted the OP to know there was a big difference between the two. I would prefer the whipped cream. I use it all the time. You are absolutely right, you can make it to any degree of sweetness you need to. I have even used artificial sweetener in whipped cream. I think it is a good alternative, but MIL's friend might not! LOL

I'm am so prod of you Singinglark, you stood your ground! Never let anyone else set your pricing...and you didn't.

Ditto!!

I have used the Bettercreme from Sams, much less sweet than traditional buttercream. I personally can't stand icing of any sort unless it is a rich ganache made with butter or maybe toasted pecan/coconut.

There is a recipe in CC that comes VERY close to the Bettercreme, I have made this when requested a less sweet icing. I don't have a cake business, but I have had my own food business in the past and yes I do believe you need to offer alternatives to your main product. Not everyone wants the standard powdered sugar stuff. Offering Meringue types, Bettercreme types, whipped cream or fondant is at your discretion, however your client base may increase with offering other types of icings.

If you are interested here is the link to what is called Bakers Buttercream, and as a side note, I do not know why the poster of the recipe said to freeze and frost frozen layers unless this is the way she does cake. I made the recipe and used immediately on room temp cake.
http://www.cakecentral.com/cake_recipes_rate-2114-5.html

One last note, I am in complete agreement, no one but you sets your prices.

I am in Canada, and while I have seen a lot of references to Bettercreme on here, I have never seen it in Canada. While we do have Wal-marts and Sam's Clubs here, I have not seen this at either place. Any Ontario bakers out there know if we can get this in Canada?? Thanks! (sorry to hijack the thread)

Though Bettercreme tastes good and is easy to work with it's no way a good product to subsitute for other frostings for a diabetic. Look at the label, high fructose corn syrup is the first listed. Most diabetics will react worse to that than sugar...I did a glucose test and it really spikes mine, as it does all the other diabetics I know. Just a little heads up for people for bake for diabetics.

[quote]I use it for my dad because he's diabetic and it has a lot less sugar than my usual frosting.[quote]

Please don't be fooled. Bettercreme has just as much sugar as most icings. It's just in a different form. It can cause someone's bloodsugar to rise very quickly! I do warn my customers that is they are looking for a diabetic alternative then Bettercreme is not it. Just my opinion!

TerieV, You beat me to the punch, we were responding about the same thing.

I think the "it" Texas Rose was referring to for her dad was stabilized whipping cream, not Bettercreme.

I also live in a rural community, our nearest Sam's Club is 40 miles away. I would not drive 40 miles to satisfy the whims of my MIL. If she wants to, tell her to go for it. Otherwise...there has to be a compromise somewhere. Either she 1)lets you use what you normally use, 2) drives the distance to get the desired product, 3) comes up with a suitable alternative. My philosophy is "Man, just grow up and deal with it, let's settle this like adults". I don't know how far you would have to go, but come on already. Don't let yourself be pushed around (not even by MIL).

When I took one of my first classes our community college; we were taught to use frosting pride. It works great. It comes in vanilla and I believe no-flavor so that you can add your own. We added a whole bottle of chocolate milk flavoring. Delicious! It does only color to pastel but it is great to work with. I haven't looked for bettercream at Sam's but frosting pride I find in my local cake stores. I agree that we should all try a variety of frostings. I get on here and look for all kinds of stuff and you all are great that have those great ideas. Thanks to all of you I borrow from all the time.

I love bettercream. We use it a lot for filling, but sometimes in a rare ocassion someone will ask for a cake
all done in it. It does taste good to me..Is just different.
Edna

I have found better creme at gordon food services (GFS) although haven't used yet.  Another option that tastes lighter than buttercream and that can hold up in the heat is Hi ratio frosting.  I think "sweetex" is a brand name.  You need to use HI ratio, not standard shortening like crisco.  I am including a recipe below.  If you are using for a filling or under fondant, I prefer to use only 2lbs powdered sugar.  It will still pipe well (I've used many times for cupcakes), but won't crust as much.  

 

 

Fluffy Vanilla Buttercream using all Hi Ratio shortening

2 cups (386 g) high ratio shortening 
2 Tablespoons (24 g) clear vanilla extract
1/2 teaspoon (2 g) butter flavoring
1/2 teaspoon (2 g) lemon or almond flavoring
4 lbs. (1820 g) confectioners’ sugar
1 cup (238 g) or more if needed – milk or heavy cream (you get a softer crust using heavy cream)
1/2 to 1 teaspoon (2g to 4g ) salt (This will cut the sweetness.

Cream the shortening and flavorings . Add the confectioners’ sugar and cream, mixing slowing and gradually increasing speed . Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR. If you are still seeing what looks like bubbles that have burst (small circles) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
This is still sweet though the salt cuts some of the sweetness.

Makes appproximately 11 1/2 cups