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Rich's Bettercreme under fondant?

post #1 of 17
Thread Starter 
I am making a two level cake (12in round under an 8in round) and I am planning on trying Rich's Bettercreme. My friend wants it covered in fondant. I have only every put fondant over a cake with a crusting buttercream made with only sweetex.

Will Rich's Bettercreme hold up ok under the heavy fondant? Are there more precautions I should take with stacking and delivery?
Melissa
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Melissa
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post #2 of 17
My instinct tells me that the whipped topping will be too soft under fondant and will squish out the bottom when you try to smooth it. Sure, you can cover it with fondant after it's been in the frig and firmed up, but I just wouldn't trust it.

just my 2 cents.
With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
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With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
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post #3 of 17
I use the Rich's Bettercreme for fillings and cupcakes I love it, but I agree with cakedout I wouldn't trust it under the fondant.
hth
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Be Helpful. When you see someone without a smile give them yours!
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post #4 of 17
Thread Starter 
Thanks so much! I would have hated if I messed it up. Do you guys add anything to Rich's Bettercreme or do you just whip it up?
Melissa
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Melissa
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post #5 of 17
I make all of my "mousse" filling from Bettercreme (the kind that you whip yourself out of the quart containers). I do all sorts of flavors. I love it because it's shelf stable below 80F for up to 5 days.

I make a paste of instant pudding mix with hot water and add that to the Bettercreme that's been whipped to soft peaks. If I want additional flavor, I add extracts, oils, flavorings, purees, and even Daily's cocktail mixes.

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 #6 of 17
Rae- Are you saying "shelf stable for 5 days under 80 degrees" = it doesn't have to be refridgerated? Shoot!! I just did a wedding cake that a friend was driving from Boise to Tahoe for the reception, I told her no "cream" filling if it was sitting out for a day icon_sad.gif
I knew I should have asked on here first -lol!
post #7 of 17
Yes, the recipe I cite above doesn't require refrigeration and can be kept on the counter (under 80F) for up to 5 days, as long as you're not adding dairy or a lot of water to it.

I make it using a cheesecake instant pudding packet and it is to die for and for strawberry, I use Dr. Oetker's Strawberry mousse mix and then add in Daily's Strawberry Daquiri mix (it has no alcohol)--very true strawberry flavor with no oozing, separating, etc.

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 #8 of 17
Hi Melissa, To the Bettercreme depending on what type of cake I am Making I add whole milk plus one packet of Pudding mix(small box) for example, white chocolate is good, lemon and also vanilla,
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post #9 of 17
mbyrne, bettercream, will not be good to use under fondant. For fillings , it is great.
post #10 of 17
Your fondant will slide off. It gets gooey and soft from the moisture in the Bettercreme. Believe me, I know icon_sad.gif
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #11 of 17
I love Bettercreme but would NOT trust it under fondant.

Why dont you make a filling with it instead? I just made a fantastic mousse out of 2C bettercreme, half a sleve of raspberry (Dawn, I think?) filling, and a pint of fresh raspberries. Rave reviews (cake was WASC choc)
All curious people are philosophers...All seekers of knowledge are spiritual....
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All curious people are philosophers...All seekers of knowledge are spiritual....
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post #12 of 17
The sides of this cake was frosted in Frostin Pride non dairy frosting with a fondant lace and fondant stars. I have used fondant accents on Frostin Pride often with no problems but I would be afraid to try to cover the entire cake frosted in Frostin Pride. Might just have to give it a try some day. http://cakecentral.com/gallery/1686079
post #13 of 17
several years ago I was going to put bettercreme under fondant and read that the properties of it actually dissolve the fondant. I never tried it because a was envisioning a soupy puddle of fondant dripping down my cake.

I just found this in a search
http://cakecentral.com/cake-decorating-ftopicp-4405153-.html&sid=8e364d1673a850460691643b9c0e9eb1
post #14 of 17
I frost 99% of my cakes with Pastry Pride which is basically the same as Bettercreme or Frostin Pride.
I made a naughty cake using PP as the frosting and put a rather large um, male member :0 on top of it. It was made of RKT and covered in fondant. I let it sit in the fridge overnight and when I took the cake out the next day, the area where the fondant touched the PP had clear sticky drops on it. Similar to honey. I was able to clean it up and add a thin border to cover it up. I know now to not do that again!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #15 of 17
Thread Starter 
Thank you all so much for all of your ideas! I DID NOT use it under fondant. I was trying to find a whipped cream like texture for my frostings for people who do not like super sweet frosting. Thanks for the advice!
Melissa
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Melissa
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