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Bettercreme is AWFUL and I HATE IT

post #1 of 33
Thread Starter 

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. 

Had my blog listed and then realized one day that all you could see was "misadventuresofanal..." Took that sucker right off.
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Had my blog listed and then realized one day that all you could see was "misadventuresofanal..." Took that sucker right off.
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post #2 of 33

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? 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 33

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

post #4 of 33

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. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #5 of 33

I do have a question too. Does bettercreme have to be refrigerated once cake is decorated?  I have never used it before. Once when I was in the commissary, I asked them what icing did they use and they said bettercreme. The girl gave me a spoon full to taste and it actually tasted to me like cool whip.

post #6 of 33

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

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #7 of 33
Do people use that because they're not allowed to use real butter in their recipes? Is it a CFL thing?
"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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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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post #8 of 33

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.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #9 of 33

I use it on my banana cake.  Super yummy.

 

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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #10 of 33

This is what it looks like mixed with fresh strawberries.

 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #11 of 33
It 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.
post #12 of 33
Quote:
Originally Posted by kristiemarie View Post

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.  icon_sad.gif  

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. 
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.
post #13 of 33

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

Life is short eat more cake
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Life is short eat more cake
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post #14 of 33

............ 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.


Edited by kakeladi - 8/1/13 at 9:18pm
post #15 of 33
Quote:
Originally Posted by remnant3333 View Post

Does bettercreme have to be refrigerated once cake is decorated?

It's a non-dairy whipped topping, shelf stable, no refrigeration required once thawed and whipped...

Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf
Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf
Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf

http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores

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