singinglark Posted 27 Aug 2009 , 8:50pm
post #1 of

"like Walmart sells"....short of telling her to go to Walmart....does anyone have a recipe for this frosting? I mainly do fondant cakes and buttercream. She wants something lighter than buttercream.

HELP!!

30 replies
icer101 Posted 27 Aug 2009 , 9:08pm
post #2 of

you can buy it at sams club...you have to check with them first. i have a friend who owns a cafe. she get me some (vanilla) in qt. cartons. i whip it myself. she can,t get the chocolate anymore.. they came in half gallons. and i whipped it myself. so i checked at wal mart to buy some. they told me to go to sams. hth it is really delicious

kristyokronley Posted 27 Aug 2009 , 9:10pm
post #3 of

Bettercream is like whipped topping but much more stable. I buy Rich's. You can find it at cake decorating supply stores or I found it at Gordon Foods if you have one of those. It comes in a carton(its a liquid) and you whip it like you would if you were making whipped cream. Check out the forum for flavoring ideas. I thinks its under Bettercream Fun! Oh and it colors with Americolors great!

andpotts Posted 27 Aug 2009 , 9:17pm
post #4 of

Just as ices said it is sooo yummy and you can do so many things with it, I don't always frost with Bettercream, depending on color/decoration, but I almost always make my fillings with it and everyone just loves it.

I buy frozen cartons of liquid vanilla bettercream (or Frostin Pride or Pastry Pride, I find it all to be comparable) at my local cash & carry, they are also called smart & final in some places, it's a restauraunt supply store open to the public. I don't like the pre whipped stuff from Sams, because I add whatever flavors I want to the liquid and it whips up awesome!

Melvira is the resident Bettercream expert and turned a whole ton of us on to it a while ago, here's a link to a huge post all about bettercream and I'm inserting her description below. Try it you will like it! It does not take color well though, so be prewarned, you will only get pastels if that's a concern.

http://www.cakecentral.com/cake-decorating-ftopict-601193.html

From Mel:

Rich's Bettercreme (note the spelling... it makes a big difference in getting the right product!) is a liquid that you can buy that whips similar to heavy whipping cream. But, it is a stable icing used for cakes and cupcakes. In other words, it won't break down like whipping cream does. You can usually find it in cake stores, sometimes in restaurant supply stores, some locations even carry it at Sam's club, but not all locations have it. You can get it in a pre-whipped variety, but it's not as good, although it works if you can't get the liquid. The pre-whipped seems to be easier to get your hands on in some areas.

For more information, go to www.richs.com and find Bettercreme under their products guide!

indydebi Posted 27 Aug 2009 , 9:20pm
post #5 of

I don't go to Olive Garden and tell them to make me a hamburger "like BUrger King".

My icing is my icing. When I go to Olive Garden, I buy Olive Garden's food. When I go to Burger King, I buy Burger King food.

If someone wants Walmart icing, then I send them to walmart.

No way do I want someone eating my cake and saying, "You paid HOW MUCH for this cake? Gee, it tastes just like the cheap ones in the grocery store!" icon_eek.gif

singinglark Posted 27 Aug 2009 , 9:25pm
post #6 of

indydebi....Originally I said that I would only do the cake with MY frostings, however it is for my MIL's best friend so MIL is on my case icon_mad.gif . I told her if it was easy to figure out, I would do it but I wasn't responsible for how it tastes!

I live in a small rural area and don't think I can find what people have suggested here...so looks like she gets my buttercream and/or fondant...or she goes to Walmart!! icon_twisted.gif

playingwithsugar Posted 27 Aug 2009 , 9:28pm
post #7 of

To answer your original question, there is no recipe for it. It's one of those things that you have to buy, because of it's ingredients and temperature reactions. Some Sam's Clubs or BJ's sell it by the bucket, either in their frozen section or directly from the bakery. See if one near you will accommodate you.

Theresa icon_smile.gif

icer101 Posted 27 Aug 2009 , 9:41pm
post #8 of

i did forget to say you can,t make it.. not even try to duplicate it.. some people put recipes on here. but it is not even close. i make BUTTERCREAM.. also. but when i am requested to use bettercreme. then i do. the customer is paying me.. i don,t think my cakes that i use bettercreme on.. taste like cheap cakes at all. or i wouldn,t make them... it does not insult me for anyone to request what they like.. never told anyone ideal with to go to sams.. cosco. bjs. or walmart.. i make their cakes and I.. make the money.. hth... SOME PEOPLE ... think their cakes and buttercream is the only one to make.. but i have never felt that way.. i try other peoples recipes on this site. some i like..some i don.t .. but we all like what we do.. thats what it is all about.. this site. sharing everything.. i could go on.. but will stop here..

playingwithsugar Posted 27 Aug 2009 , 10:01pm
post #9 of
Quote:
Originally Posted by icer101

but when i am requested to use bettercreme. then i do. the customer is paying me.. but we all like what we do.. thats what it is all about.. this site. sharing everything.. i could go on.. but will stop here..




Exactly. You have to do what is in your heart, and in your best interest.

As for me, I had one experience with Bettercreme, and to me, it was a nightmare. I was never able to get it to spreadable consistency when I whipped it, I kept over-whipping it, then had to add more, back and forth...
and it was at that point that I decided that I will no longer compromise my recipes/icing, etc, because someone wanted something cheaper (I was being reimbursed for the cake, because it wasn't for family, but a close friend).

If I used it more often, I would probably be able to figure it out. Perhaps what I should do is import Melvira the Bettercreme Queen, to my home for a week, to train me on how to use it.

Yeah, Mel, I'm talking about you.

Theresa icon_smile.gif

LaBellaFlor Posted 27 Aug 2009 , 10:04pm

Well I guess I must be SOME PEOPLE. I agree with Indydeb. If it's not something you use, it wouldn't be something I do, regardless of what my MIL wanted. I want peoplet to be able to tell whaat my product is when they taste it and when the see it. "Oh, this must be such and such cake, cause it taste like one of hers"

playingwithsugar Posted 27 Aug 2009 , 10:07pm
Quote:
Originally Posted by LaBellaFlor

Well I guess I must be SOME PEOPLE. I agree with Indydeb. If it's not something you use, it wouldn't be something I do, regardless of what my MIL wanted. I want peoplet to be able to tell whaat my product is when they taste it and when the see it. "Oh, this must be such and such cake, cause it taste like one of hers"




And you have to do what's best for you, too, right? That's cool. Whatever it takes to make both you and the recipient happy. Different strokes for different folks.

Theresa icon_smile.gif

Texas_Rose Posted 27 Aug 2009 , 10:11pm

Depending on what you're doing, to get the MIL off your case you might be able to use stabilized whipped cream.

Gingoodies Posted 28 Aug 2009 , 1:29am

Bettercreme is a non-dairy product that will withstand sitting out. Stabilized whipped cream will not. At least not very well at this time of year, air conditioned environment or not. Whipped cream does not even come close to the texture or taste of bettercreme. My thought is, if you cannot get Bettercreme where you are, be up front with MIL and her friend and tell them "I can't do it!!" Don't make yourself crazy. MIL will have to deal. tapedshut.gificon_cool.gif

Jeff_Arnett Posted 28 Aug 2009 , 1:30am
Quote:
Originally Posted by indydebi

I don't go to Olive Garden and tell them to make me a hamburger "like BUrger King".

My icing is my icing. When I go to Olive Garden, I buy Olive Garden's food. When I go to Burger King, I buy Burger King food.

If someone wants Walmart icing, then I send them to walmart.

No way do I want someone eating my cake and saying, "You paid HOW MUCH for this cake? Gee, it tastes just like the cheap ones in the grocery store!" icon_eek.gif




Well said! You work with the recipes you use because you are familiar with how they handle....if they want grocery store icing, get a grocery store cake! Nothing wrong with Bettercreme....just not willing to change what I do for someone's whims.

Texas_Rose Posted 28 Aug 2009 , 1:36am
Quote:
Originally Posted by Gingoodies

Bettercreme is a non-dairy product that will withstand sitting out. Stabilized whipped cream will not. At least not very well at this time of year, air conditioned environment or not. Whipped cream does not even come close to the texture or taste of bettercreme. My thought is, if you cannot get Bettercreme where you are, be up front with MIL and her friend and tell them "I can't do it!!" Don't make yourself crazy. MIL will have to deal. tapedshut.gificon_cool.gif




I wasn't suggesting she use stabilized whipped cream instead of Bettercreme and not tell the customer. Since the customer is looking for something less sweet, it might be an alternative that she could suggest to her. I use it for my dad because he's diabetic and it has a lot less sugar than my usual frosting.

Gingoodies Posted 28 Aug 2009 , 1:40am

Oh Rose, I wasn't saying you were wrong to suggest it. I just wanted the OP to know there was a big difference between the two. I would prefer the whipped cream. I use it all the time. You are absolutely right, you can make it to any degree of sweetness you need to. I have even used artificial sweetener in whipped cream. I think it is a good alternative, but MIL's friend might not! LOL

singinglark Posted 28 Aug 2009 , 2:07pm

Well - looks like customer is going to Walmart. Not only did MIL tell her that I would do the bettercreme....she told her I would do it for WAY less than my normal cost. I held my ground and said I was not comfortable with the bettercreme since I have never used it and don't even think I can find it around here, and that my price is my price. I am new to this whole thing so my prices are low anyway - they just cover my costs and a fraction of my labor.

Lesson learned...having family do your advertising and take liberties to lower your prices...NOT worth it! LOL

LaBellaFlor Posted 28 Aug 2009 , 2:10pm

I'm am so prod of you Singinglark, you stood your ground! thumbs_up.gif Never let anyone else set your pricing...and you didn't.

indydebi Posted 28 Aug 2009 , 2:19pm
Quote:
Originally Posted by LaBellaFlor

I'm am so prod of you Singinglark, you stood your ground! thumbs_up.gif Never let anyone else set your pricing...and you didn't.




Ditto!! thumbs_up.gif

hellie0h Posted 28 Aug 2009 , 2:53pm

I have used the Bettercreme from Sams, much less sweet than traditional buttercream. I personally can't stand icing of any sort unless it is a rich ganache made with butter or maybe toasted pecan/coconut.

There is a recipe in CC that comes VERY close to the Bettercreme, I have made this when requested a less sweet icing. I don't have a cake business, but I have had my own food business in the past and yes I do believe you need to offer alternatives to your main product. Not everyone wants the standard powdered sugar stuff. Offering Meringue types, Bettercreme types, whipped cream or fondant is at your discretion, however your client base may increase with offering other types of icings.

If you are interested here is the link to what is called Bakers Buttercream, and as a side note, I do not know why the poster of the recipe said to freeze and frost frozen layers unless this is the way she does cake. I made the recipe and used immediately on room temp cake.
http://www.cakecentral.com/cake_recipes_rate-2114-5.html

One last note, I am in complete agreement, no one but you sets your prices.

tracey1970 Posted 28 Aug 2009 , 7:42pm

I am in Canada, and while I have seen a lot of references to Bettercreme on here, I have never seen it in Canada. While we do have Wal-marts and Sam's Clubs here, I have not seen this at either place. Any Ontario bakers out there know if we can get this in Canada?? Thanks! (sorry to hijack the thread)

TerieV Posted 23 Oct 2009 , 8:21pm

Though Bettercreme tastes good and is easy to work with it's no way a good product to subsitute for other frostings for a diabetic. Look at the label, high fructose corn syrup is the first listed. Most diabetics will react worse to that than sugar...I did a glucose test and it really spikes mine, as it does all the other diabetics I know. Just a little heads up for people for bake for diabetics. icon_biggrin.gif

Beckup Posted 23 Oct 2009 , 8:50pm

[quote]I use it for my dad because he's diabetic and it has a lot less sugar than my usual frosting.[quote]

Please don't be fooled. Bettercreme has just as much sugar as most icings. It's just in a different form. It can cause someone's bloodsugar to rise very quickly! I do warn my customers that is they are looking for a diabetic alternative then Bettercreme is not it. Just my opinion!

Beckup Posted 23 Oct 2009 , 8:53pm

TerieV, You beat me to the punch, we were responding about the same thing. icon_biggrin.gif

vicki3336 Posted 24 Oct 2009 , 5:36am

I think the "it" Texas Rose was referring to for her dad was stabilized whipping cream, not Bettercreme.

cabecakes Posted 24 Oct 2009 , 2:56pm

I also live in a rural community, our nearest Sam's Club is 40 miles away. I would not drive 40 miles to satisfy the whims of my MIL. If she wants to, tell her to go for it. Otherwise...there has to be a compromise somewhere. Either she 1)lets you use what you normally use, 2) drives the distance to get the desired product, 3) comes up with a suitable alternative. My philosophy is "Man, just grow up and deal with it, let's settle this like adults". I don't know how far you would have to go, but come on already. Don't let yourself be pushed around (not even by MIL).

cakesbyk2 Posted 24 Oct 2009 , 3:22pm

When I took one of my first classes our community college; we were taught to use frosting pride. It works great. It comes in vanilla and I believe no-flavor so that you can add your own. We added a whole bottle of chocolate milk flavoring. Delicious! It does only color to pastel but it is great to work with. I haven't looked for bettercream at Sam's but frosting pride I find in my local cake stores. I agree that we should all try a variety of frostings. I get on here and look for all kinds of stuff and you all are great that have those great ideas. Thanks to all of you I borrow from all the time. icon_lol.gif

tonedna Posted 24 Oct 2009 , 3:43pm

I love bettercream. We use it a lot for filling, but sometimes in a rare ocassion someone will ask for a cake
all done in it. It does taste good to me..Is just different.
Edna icon_smile.gif

jasamy Posted 10 Feb 2013 , 12:03am

I have found better creme at gordon food services (GFS) although haven't used yet.  Another option that tastes lighter than buttercream and that can hold up in the heat is Hi ratio frosting.  I think "sweetex" is a brand name.  You need to use HI ratio, not standard shortening like crisco.  I am including a recipe below.  If you are using for a filling or under fondant, I prefer to use only 2lbs powdered sugar.  It will still pipe well (I've used many times for cupcakes), but won't crust as much.  

 

 

Fluffy Vanilla Buttercream using all Hi Ratio shortening

2 cups (386 g) high ratio shortening 
2 Tablespoons (24 g) clear vanilla extract
1/2 teaspoon (2 g) butter flavoring
1/2 teaspoon (2 g) lemon or almond flavoring
4 lbs. (1820 g) confectioners’ sugar
1 cup (238 g) or more if needed – milk or heavy cream (you get a softer crust using heavy cream)
1/2 to 1 teaspoon (2g to 4g ) salt (This will cut the sweetness.

Cream the shortening and flavorings . Add the confectioners’ sugar and cream, mixing slowing and gradually increasing speed . Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR. If you are still seeing what looks like bubbles that have burst (small circles) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
This is still sweet though the salt cuts some of the sweetness.

Makes appproximately 11 1/2 cups

GrumpysLolita Posted 6 May 2014 , 7:31am

AWhat is the difference between pastry pride and Bettercream. Also are either a good base for edible images or will the images dissolve

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