I can't do anything with it.  I can't make ruffles.  I can't make roses.  I can't do a darn thing with it.  It's miserable and the party is Saturday.  I have 6 POUNDS of bettercreme and now I don't know what to do with it.  :(  

 

I am sitting here crying because my cake is ruined.  

The icing is so fluffy and airy I can't even make the darn thing smooth. 

I'm sorry you are having problems...I love better cream...but it is different than butter cream.    Do you have to use it?  Can you freeze it for another time and and make some butter cream? 

How about trying a petal effect?  Do you think that would work?  I have never used bettercreme.

Yep.   I do everything with better cream that I do with butter cream.  It makes wonderful roses and all border types.   I even smooth ice it.  The only thing I don't do is cover it in fondant or put heavy fondant accent pieces on it.  I've put dots and little light weight sugars. 

It needs refrigerated at all times.  It is a whipped topping.   A thick cool whip. 

ADo people use that because they're not allowed to use real butter in their recipes? Is it a CFL thing?

It's a whipped icing option for those that want or don't like butter cream.  I really like it but only for certain cakes...and fillings.  I don't think it is a CFL thing.

I use it on my banana cake.  Super yummy.

 

This is what it looks like mixed with fresh strawberries.

 

AIt is horrible! A local grocery/bakery had been using this awful substitute for buttercream. They make customers think they are in fact getting buttercream. It is the last cake I will buy there. Substituting cost for taste is never a good idea. Now I know why they have stopped making pretty cakes with roses and feature only tacky airbrushed designs.

A

Please don't use it! The guests will be very disappointed and your cake baking career will be ruined. There simply is no substitute for real Buttercream icing.

you might try stirring to take some air out and hopefully that will smooth it out

............ A local grocery/bakery had been using this awful substitute for buttercream. They make customers think they are in fact getting buttercream.........

 

There is a big taste difference between b'cream  and Bettercreme, Pastry Pride & Frostin Pride.

Bettercreme is much lighter in mouth taste - like whipped cream (well, Cool Whip) whereas b'cream has a heavier taste/mouth feel.  I don't see how anyone can compare the two as one in the same.

 

I bet you are not whipping the Bettercreme enough OR maybe overwhipping it.  I used Frostin Pride not Bettercreme (though the two products are very, very similar).  It had to be whipped *just right* or it wouldn't hold piping.  If it was over whipped it would be very hard to pipe with and would crack after it was on the cake about an hour :(  Basing my knowledge on Frostin Pride it IS very light to work with and takes a much lighter hand to pipe with it.

(Sorry, I can't edit the triplicate quoted link.)

ASounds like it is overwhupped. Try adding more liquid and gently stirring.

A

Please don't use it! The guests will be very disappointed and your cake baking career will be ruined. There simply is no substitute for real Buttercream icing.[/quote]wow, is that an absolute fact, or opinion? It reads like a fact, but there are many people on here who use nothing but bettercreme, and I am not a huge fan, but it certainly has it's place. Or rich's wouldn't still be selling it.

I know cakepro.com says it's needs no refrigeration but there is no way ever I would let a cake iced in BETTERream stay out in Louisiana...it will be a puddle of milk.    It is not even close to BUTTERcream.     It is for the "cool whip" lovers and those who think BUTTERcream is disgusting.    If the guests have specifically asked for a whipped icing...then she needs to use it.  

Ok so i called the place i got it from and she said take it out of the fridge!!  So i brought it to room temp and then mixed it again on low/med.  It still isn't how i wanted it but it worked.  This time.  I hate the flavor. I hope that the guests don't!  

 

I was able to do the ruffles but not the flowers.  And I didn't even attempt to smooth it!  I won't be using it any time soon for anything but it was what my MIL wanted and she is paying for the cake soooooo, I went with it.  

 

Either way, I stuck it back in the fridge finished because it is HUMID and I don't want it to melt off or get weird. You don't need to refrigerate it but I am. Hopefully it makes it til tomorrow!

 

Thanks everyone!!

Oh and dark colors...STAIN.  Beware!  I'm gonna have a room full of purple mouthed kids tomorrow!

 

And I made this for my daughter...not a paying customer.  Thank goodness because it wouldn't have been the original design!

We use both Bettercreme and buttercream at work.  It's interesting -- the cakes iced with Bettercreme in our display case don't sell as well as the cakes iced with buttercream, but we tend to get more special orders requesting Bettercreme than we do buttercream

 

That said, I can't stand working with the stuff.  Even out of the bucket it's too light and airy for my hand/touch.  Flowers and ruffles come out better, though, if it's just right out of the cooler.  As it warms, it tends to clump, at least for me.

 

For a Deco cake, we try to steer customers toward the buttercream because buttercream holds airbrushed colors better (I always warn them that colors tend to fade into pastel with Bettercream the longer the cake sits).  Bettercream does come in a number of colors.  I find their textures becomes softer the longer they sit around.  Regular white Bettercream also becomes softer if you add coloring gel to it.

 

IMO Bettercream in general works better with fruit-based cakes as in fruit = lighter + Bettercream = lighter.  However, it's no substitute for buttercream.

If I have a customer and they have an aversion to the sweetness of american buttercream, I give them the option of a meringue buttercream, or ganache and thin fondant. If they only want a whipped topping, I refer them to another baker.  Bettercreme isn't on my menu and it isn't going to be! We all have our niche markets, and mine doesn't include that product. 

I used to use Pastry Pride for years.  I even taught with it. But since everyone started asking for "Designer cakes"  I just started playing with recipes for a bc that I liked and no one ask for it anymore.  Well all except my daughter and grandaughters.  I don't know why they can't get away from that.

............ know cakepro.com says it's needs no refrigeration but there is no way ever I would let a cake iced in BETTERream stay out in Louisiana...it will be a puddle of milk.    It is not even close to BUTTERcream.     It is for the "cool whip" lovers and those who think BUTTERcream is disgusting.    If the guests have specifically asked for a whipped icing...then she needs to use it.  ...........

 

It sounds like you know your product and how to handle it for your weather :)  You are sooooooo right that it is not even close to b'cream but for cool whip lovers.

 

Then there are those who think it is "not soooo sweet as b'cream"   I never could understand that thinking as to me it is *way sweeter*, just has a lighter mouth feel.

I love bettercream,can eat it without any cake attached. Everybody's tastebuds are different.

I love bettercream,can eat it without any cake attached. Everybody's tastebuds are different.