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Doctoring up Chocolate Bettercream

post #1 of 23
11/11/10 at 5:52pm
Thread Starter 
I want to make a chocolate mousse filling that is a little richer than straight chocolate bettercream. Any ideas of what I can add without changing the texture too much. I want it to remain fluffy and mousse-like rather than like a pudding. TIA
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post #2 of 23
11/11/10 at 6:06pm
Thread Starter 
Or if anyone has a recipe for a shelf stable fluffy chocolate mousse they would like to share that would be great too.
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post #3 of 23
11/11/10 at 6:52pm
What about adding fudge topping (for ice cream) or ganache?
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post #4 of 23
11/11/10 at 7:06pm
Thread Starter 
Last time I tried the fudge it changed the texture so much. It made it too goey. But maybe if I add less it would work. I'll try that though. Any other ideas?
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post #5 of 23
11/11/10 at 8:19pm
I always use original flavored (vanilla) bettercreme (or its equiv), and add cocoa powder to it after I've whipped it up a bit, so that I get a rich chocolatey taste to it. I guess you can add CP to the chocolate flavored bettercreme too, and that will make it taste a lot richer.

HTH.
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post #6 of 23
11/11/10 at 10:09pm
I whip up at least 1 C. of chocolate Bettercreme to soft peaks.

I take a box of instant pudding mix--cookies n' cream, chocolate fudge, devil's food, milk chocolate, chocolate turtle--or a box of Dr. Oetker's mousse mix--I love the chocolate raspberry--and add enough hot water to make a paste.

I take some of the whipped Bettercreme and add it to the paste to loosen it up a bit. I add it all back to the rest of the whipped Bettercreme and beat for a few seconds to mix it well.

It makes a marvelous, shelf stable (5 days) mousse.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #7 of 23
11/12/10 at 9:10am
Thread Starter 
Quote:
Originally Posted by BlakesCakes

I whip up at least 1 C. of chocolate Bettercreme to soft peaks.

I take a box of instant pudding mix--cookies n' cream, chocolate fudge, devil's food, milk chocolate, chocolate turtle--or a box of Dr. Oetker's mousse mix--I love the chocolate raspberry--and add enough hot water to make a paste.

I take some of the whipped Bettercreme and add it to the paste to loosen it up a bit. I add it all back to the rest of the whipped Bettercreme and beat for a few seconds to mix it well.

It makes a marvelous, shelf stable (5 days) mousse.

Rae



Souds delicious. Does it stay fluffy?
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post #8 of 23
11/12/10 at 10:05am
It's the consistency of a mousse or well stabilized whipped cream.

If something's too fluffy, it'll deflate under the weight of the cake & icing, anyway.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #9 of 23
11/12/10 at 10:28am
you could add some ganache to your chocolate buttercream... yummm
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post #10 of 23
11/12/10 at 10:31am
Is Buttercreme same as Buttercream? If not, please explain.

Thank you.
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post #11 of 23
11/12/10 at 10:35am
Thread Starter 
Quote:
Originally Posted by BlakesCakes

It's the consistency of a mousse or well stabilized whipped cream.

If something's too fluffy, it'll deflate under the weight of the cake & icing, anyway.

Rae



Thanks Rae. It turned out perfect, exactlty what I was looking for. It was fluffy, but like you said, not too fluffy.
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post #12 of 23
11/12/10 at 10:38am
Thread Starter 
Quote:
Originally Posted by rosa369

Is Buttercreme same as Buttercream? If not, please explain.

Thank you.



I was using Rich's Bettercream, which is a non-dairy whipped topping. It is like a cream puff filling, and is very versatile. It is offered in either vanilla or chocolate and I get mine at Smart n Final. You should give it a try.
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post #13 of 23
11/12/10 at 11:01am
Thank you mom2twogrlz. Where I live there isn't any store like that. I think that Wilton has some whipped creme product similar to that one. lol
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post #14 of 23
11/12/10 at 3:23pm
Thread Starter 
Quote:
Originally Posted by rosa369

Thank you mom2twogrlz. Where I live there isn't any store like that. I think that Wilton has some whipped creme product similar to that one. lol



Maybe, I have never used the Wilton type.
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post #15 of 23
11/12/10 at 5:52pm
Quote:
Originally Posted by rosa369

Thank you mom2twogrlz. Where I live there isn't any store like that. I think that Wilton has some whipped creme product similar to that one. lol



NO--the Wilton product is nothing like Rich's Bettercreme (frozen quarts that you whip yourself). The reviews of the Wilton product are generally very poor.

Glad to hear that it worked out well for you, mom2. I make 99% of my fillings with the same method, using vanilla Bettercreme & flavored instant puddings or mousse mixes. I make a lemon "custard" filling the same way by addin in some canned lemon pie filling and some lemon zest. I hate lemon filling, but looooove this one.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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