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I think i found a Bettercreme Substitute!!!!!!!

post #1 of 26
Thread Starter 
Hey all!

I poped into my local Kroger this evening and noticed that they were selling little tubs of "whipped Icing" from the bakery area.... intrigued i tried to find someone who was familiar with it. but no one was working the cake area. Talked to a clerk and he couldn't answer questions nor did he know what Bettercreme was... but he did go into the freezer and pulled out their big bucket. It was not the same as what i normally get from Sam's... and i didnt see Rich's name on it... but, I snapped a photo of it in the link below... but i tried a bit and from the bucket's general directions it looks like it is a similar product.

Have any of you used this before?

http://www.flickr.com/photos/ericacurtis/5801922893/

"Perfect Whipped Satin"

I bought some to try. it is way more expensive ($4 per lb) than buying the usual Big bucket from Sam's Club... but in a pinch this could be wonderful!


If you have used this or can give me any info on it I would be grateful!
Erica C.

www.sweetflamingo.com
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Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #2 of 26
Thread Starter 
A little more digging this might even BE Rich's Bettercreme... Not 100%yet though
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #3 of 26
It's made by Rich's, so it may be some form of pre-whipped Bettercreme.

I only use the frozen quarts of Bettercreme (that you whip yourself) for fillings (mock mousses). I don't ice cakes with it.

My primary concern are the final 2 directives on the bucket:

Place cakes back in freezer immediately after icing.
Store cake in covered container.

No way that would ever work for me and the type of decorating that I do. To me, it seems geared more toward Dairy Queen style cakes??

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
Reply
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
Reply
post #4 of 26
blakescakes, this is what I was thinking too. I don't want to give a frozen cake to someone. You know what is going to happen. The second you take that cake out of a freezer on a hot day it will begin to sweat and bleed all over the place.

Edited to add: It must not be very stable icing if you have to keep it frozen. It doesn't even hint at refrigeration. I'm thinking I will stick to making my own, so I know how it will react.
post #5 of 26
Thread Starter 
So you don't think it's usable for making our mock mousses/ fillings?
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #6 of 26
For me, no.

The handling directions are so different from those on the unwhipped quart containers that I just wouldn't be comfortable with it.

I know that what I use is shelf stable at room temps under 80 degrees for at least 5 days and that at no time after whipping is refrigeration, let alone freezing, required.

Finally, the quarts take up very little room in my freezer and they allow me easy portion control.

JMHO
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
Reply
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
Reply
post #7 of 26
05644 PERFECT WHIPPED SATIN VANILLA ICING - Rich Products Food ServiceFile Format: PDF/Adobe Acrobat - Quick View
05644 PERFECT WHIPPED SATIN VANILLA ICING. PACKAGING. Product Code: 05644. Units Per Case: 1. Unit Weight: 15 LB. GTIN: 00049800056442 ...
www.richsfoodservice.com/actions/act_createSkuPdf.cfm?pId=11997

http://tinyurl.com/3t58elu

HTH
post #8 of 26
Jan, very helpful !

Shelf life at ambient (room temp): 0 days

Says it all for me.

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
Reply
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
Reply
post #9 of 26
Thread Starter 
Wow in confused now I have been using and have been told by people on here that the prewhipped stuff is interchangeable when making the shelf stable fillings(aka safe on a filled/fondant cake.... I would never leave a filling just sitting out)
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #10 of 26
When I began making the mock mousses several years ago, there was a thread showing that the pre-whipped is NOT interchangeable with the unwhipped quarts. The shelf life of the pre-whipped isn't the same.


CC had a crash a while back, so I don't know if it's still available.

It's for that reason that I only use the quarts.

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
Reply
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
Reply
post #11 of 26
Thread Starter 
this is frustrating, finding the liquid stuff is almost impossible... well finding it where im not paying a crazy amount for the product or the shipping! ;-(
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #12 of 26
http://www.richsfoodservice.com/product_subcategory.cfm?cId=72&scId=7237

Here is a link to the listing of all of Rich's icings. If you click on a product name, the will be additional link for storage info. Unfortunately, those links aren't working on my iPad, so I am not able to check the details until I can get to a regular computer.

It appears though, that the Perfect Satin is different than the regular Bettercreme pre-whipped. At least there are separate entries with different names. You'll have to check the details.


Edited to say that there is a little icon for a PDF, which is viewable on the iPad.
post #13 of 26
Quote:
Originally Posted by BlakesCakes

Jan, very helpful !

Shelf life at ambient (room temp): 0 days

Says it all for me.

Rae



I was just able to look at some of the PDF files. I believe that the ambient shelf life refers to the unopened container. If you read in the tips & handling section, it says 5 days unrefrigerated after it is on the cake.

Some of the descriptions are a bit odd. Might be best to just call the company for clarification.
post #14 of 26
Thread Starter 
Quote:
Originally Posted by SecretAgentCakeBaker

Quote:
Originally Posted by BlakesCakes

Jan, very helpful !

Shelf life at ambient (room temp): 0 days

Says it all for me.

Rae



I was just able to look at some of the PDF files. I believe that the ambient shelf life refers to the unopened container. If you read in the tips & handling section, it says 5 days unrefrigerated after it is on the cake.

Some of the descriptions are a bit odd. Might be best to just call the company for clarification.



I called Rich's and they clarified this up!

Bettercreme... ANY version is not shelf stable (as in storing a container of it on your counter)... BUT once it is filled into a cake. it is safe to be left out for no more than 5 Days!

So no more freaking out we are safe!!!!
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
Reply
post #15 of 26
there are other nonwhip products besides bettercreme. I don't have my shops product list but we used to get stuck with what ever our supplier showed up with. they were always substituting on us when they couldn't get one they would try another.

If I am doing a big project I do buy the buckets of prewhip bettercreme fro sams club.. they also have the chocolate bettercreme.. it is great not having to whip just take it straight out of the bucket and go...

if i am doing a small project the quarts of bettercreme is nice but over 4.00 a quart is nuts.. unless its a very small cake.

Both the bettercremes work the same. Just that you can overwhip the quarts into thick nonusable stuff and then have to thin with more bettercreme only to repeat.. until you get it right. difficult when your trying to add colors ..always end up with more than needed. I find that bettercreme works well in hot weather if I let it get to and stay at room temp for a while.. if you take it out of fridg or freezer then it is more tempermental. You can freeze the frosted products if you need to.

Gordon Food Service GFS sells the frozen quarts of non whipped.. both in the vanilla and the chocolate. but there prices are high and even more high if you get into the larger buckets with them.
you don't need a memebership with them either.


Sams prices have gone up on both there frooen bettercremes (chocolate and white) and there buttercream which comes in white chocolate and colors but still worth it to save time and money.
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