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Bettercreme?

post #1 of 14
Thread Starter 

Hi,

I'm a newbie to Cake Central and although I have 30 years of experience in wedding cakes etc. I can honestly say that I have never heard of bettercreme until here on CC.  Is it like Whip n' Top?

post #2 of 14

Honestly, I think it's gross.  It has a flavor identical to Cool Whip, but the only difference is that it doesn't need to be refrigerated.

 

I would much rather have a real buttercream or real whipped cream.

post #3 of 14

Think grocery store cake frosting - fake and airy and very white.

 

Liz
 

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 14
Thread Starter 

Thanks Ladies,

I don't think that I'll going out of my way to try to find it.

post #5 of 14

We use Bettercreme at work, and it seems to have a big following -- I'd say maybe a good half to two-thirds of our orders request it over buttercream.  Apparently many people like its "light" feeling and the fact that it's nowhere near as sweet.  The other big draw, from a retail standpoint, is that it's shelf stable.

post #6 of 14

I wanted to get a small cake for dessert the other night at the grocery store. I wasn't getting my hopes about being spectacular, but not ONE of the cakes or cupcakes in the display, even in the cooler, had anything but whipped topping. So disappointing. Not a single ounce of real anything to be found.icon_sad.gif

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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post #7 of 14
Yo
Quote:
Originally Posted by AZCouture View Post

I wanted to get a small cake for dessert the other night at the grocery store. I wasn't getting my hopes about being spectacular, but not ONE of the cakes or cupcakes in the display, even in the cooler, had anything but whipped topping. So disappointing. Not a single ounce of real anything to be found.icon_sad.gif
I keep cupcakes frozen for that very reason. I just ate a banana cupcake with cream cheese icing that had been frozen for 6 months, and it was SOO good, I almost wet my pants icon_wink.gif

You can always try a Sara Lee or whatever from the freezer section. Chocolate chocolatelyness is always chocolately enough to mask the chemicals.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #8 of 14

I'm not fond of the flavor of vanilla Bettercreme by itself, but mixed with moistened instant pudding mix and extracts/compounds/oils/flavorings, it makes a fabulous mock mousse filling that is shelf stable.

 

I do like the flavor of the chocolate Bettercreme by itself, but that too can be bumped up with moistened instant pudding mix, etc. 

 

I don't use either as exterior icing, but doctored as mentioned above, it makes up the bulk of my fillings.

post #9 of 14
Thread Starter 

Thank you, I'll give it a try!

post #10 of 14
Thread Starter 

From all of the threads that I am getting on this subject Bettercreme sounds very similar to Whip 'n Top.  I use it for people who don't want an extremely sweet cake.  I usually add vanilla or a flavoring that complements the cake flavor.  I agree a lot of people do like it. especially on chocolate.  Does Bettercreme come as a liquid in a quart carton like Whip 'n Top? 

post #11 of 14

It used to years ago because that's how we got it at work.  Memory tells me it came in half gallon cartons and we had to use the old Hobart to whip it up.  I don't know if it still does.  Most places that use it -- including where I work -- use the bucket.
 

post #12 of 14

It tastes fantastic, nice and light and fluffy but I've never eat it or use it on my cakes because it's totally chemically based.  The rep told our cake group and none of the ingredients can be found in a normal kitchen.  We were so glad he was honest with us  because we really wanted to know.  The best less sweet icing is IMBC.

post #13 of 14

Golly, that rep should lose his job!

 

These are the ingredients in the Vanilla Bettercreme that comes in the quart container:

 

HIGH FRUCTOSE CORN SYRUP, WATER, PARTIALLY HYDROGENATED PALM KERNEL OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: *SODIUM CASEINATE (A MILK DERIVATIVE), SOY PROTEIN CONCENTRATE, POLYSORBATE 60, CARBOHYDRATE GUM, SUGAR, SALT, ARTIFICIAL FLAVOR, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOY LECITHIN, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), XANTHAN GUM. CONTAINS MILK, SOY * NOT A SOURCE OF LACTOSE

 

I have salt, sugar, artificial flavors, milk, water, & corn syrup in MY kitchen.  Yes, it has preservatives in it, but that also contributes to its shelf stability. 

post #14 of 14
Quote:
Originally Posted by maybenot View Post

Golly, that rep should lose his job!

 

These are the ingredients in the Vanilla Bettercreme that comes in the quart container:

 

HIGH FRUCTOSE CORN SYRUP, WATER, PARTIALLY HYDROGENATED PALM KERNEL OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: *SODIUM CASEINATE (A MILK DERIVATIVE), SOY PROTEIN CONCENTRATE, POLYSORBATE 60, CARBOHYDRATE GUM, SUGAR, SALT, ARTIFICIAL FLAVOR, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOY LECITHIN, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), XANTHAN GUM. CONTAINS MILK, SOY * NOT A SOURCE OF LACTOSE

 

I have salt, sugar, artificial flavors, milk, water, & corn syrup in MY kitchen.  Yes, it has preservatives in it, but that also contributes to its shelf stability. 

I have all that you have, plus the xantham gum, and soy lecithin.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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