I have seen a few posts for Bettercreme. i was wondering if you could please explain what the difference is etwen that and buttecream.. I see that the Bettercreme adds shortening, but what exactly does this do to the mixture. Does it make it smoother?
I forget what the difference is, but I remember a discussion on it with
Melvira. She loves the stuff! I think it's kind of a liquid like heavy whipping cream, but you just whip it up. The taste is supposedly more like whipped cream.
Hmmm. We don't have Bettercreme in Australia, but have seen a few recipes for it so I might give it a go. So how does the shortening change the buttercream then? I normally use the traditional method. BTW, thanks for your responses.
With the Crisco, it's going to be much smoother, and a bit greaser tasting.
Obviously, butter is going to have the butter taste.
I was taught that using all Crisco makes a much stiffer buttercream such as for making roses.
Thanks Vicki. Sounds like I need to do some experimenting.
And I thought the posts about Bettercreme were just typos!
Me too, where do you buy Bettercreme?
I just found a recipe for it on CC. We don't have it in Australia.
you can buy it at places like sams i think. different stores seam to have different polices about selling it though. you can find it online as well.
shortening bc isnt really that different (to me anyway, i havent tried a lot to compare fully but anyway). makes it a slightly different texture, a slightly different taste. comes down to what you prefer working with/ eating. and it is much more stable in the heat compared to butter, which is a main reason for using it.
i think there is a sticky post in one of the forums caled something like fun with bettercreme, its worth looking for.