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Bettercreme is AWFUL and I HATE IT - Page 2

post #16 of 33

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

post #17 of 33
Sounds like it is overwhupped. Try adding more liquid and gently stirring.
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post #18 of 33
Quote:
Originally Posted by rcraig View Post

........  


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.[/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.
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post #19 of 33
Quote:
Originally Posted by rcraig View Post


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.

I seriously doubt the use of Bettercreme will completely END the op's baking career.  

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post #20 of 33

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.  

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

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post #21 of 33
Thread Starter 

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!!

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 #22 of 33
Thread Starter 

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!

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 #23 of 33

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 icon_eek.gif

 

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.

post #24 of 33

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. 

post #25 of 33

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.

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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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post #26 of 33

............ 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.

post #27 of 33
Quote:
Originally Posted by kakeladi View Post

............ 

 

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 have to agree profusely with that. I find it SICKENING sweet, it is good to add peanut butter, or cocoa too, though. No additional sugar required. For darn sure. 

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post #28 of 33

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

post #29 of 33
Quote:
Originally Posted by ttaunt View Post

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

LOL! I find it needs SOMETHING. I have a client who I have been doing cakes for, forever who is so prejudiced against it. "Don't put the whippy crap on my cake!", she always says. Funny thing is, she loves it IN her cake. I started using it years ago, after I worked for a bakery who uses it, so it was all I knew, but I have been getting away from it in recent years to use more natural, less expensive ingredients, but the same client always requests the older fillings made from bettercreme. She especially loves it with cocoa powder, lemon curd, and black raspberry. 

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post #30 of 33
Quote:
Originally Posted by Annabakescakes View Post

LOL! I find it needs SOMETHING. I have a client who I have been doing cakes for, forever who is so prejudiced against it. "Don't put the whippy crap on my cake!", she always says. Funny thing is, she loves it IN her cake. I started using it years ago, after I worked for a bakery who uses it, so it was all I knew, but I have been getting away from it in recent years to use more natural, less expensive ingredients, but the same client always requests the older fillings made from bettercreme. She especially loves it with cocoa powder, lemon curd, and black raspberry. 

 



I can see mixing it with other ingredients, or perhaps using it as a basis for a mousse filling.  By itself, though, it does nothing for my tastebuds.  Then again, I've never been a cool whip/whipped cream fan.

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