Please Tell Me About Rich's Bettercreme
Decorating By Deb_ Updated 26 Jan 2010 , 11:22pm by kellikrause
I tried doing a search on here and came up with some posts but when I click on them it says error. I tried using Google and using CC after Bettercreme and nada!
So I just returned from my baker's wholesaler and they now carry this stuff in the freezer. I asked the woman who works there and she says she never tasted it but people buy it by the case....it's "less sweet" then reg bc.
It's the frozen 2lb carton that you need to whip.
So is it similar to Whipping Cream whipped or butter cream?
I'm curious....I bought a container and I'm waiting for it to thaw so I can whip it up.
Has anyone used it or tasted it and if so what's it like?
TIA
Hey Deb...here's some interesting reading.
http://cakecentral.com/cake-decorating-ftopict-621224-.html
Thanks Jamie. That thread started my Mel is the same one I couldn't get to open after I searched here....weird that it's working now.
Have you personally tried it?
It's my understanding that it is closer to whipped cream, but is room temp stable, and can be flavored, etc.
Where did you find it? I would like to try some, but don't know where to get it. I see you're on the East Coast, too...
Oh, so it's comparable to buttercream and not whipped cream?
Thanks Mike!
I would say the taste is closer to WC than BC being that it isn't so sweet.
Consistancy is closer to a BC
Mike
I LOVE Bettercreme! I have used it for years. Especially on sheet cakes. It's not nearly as sweet as butter cream frosting and way less mess to make. I keep mine in the freezer as well, but usually never wait for it to thaw before whipping up.
I'd say it's closer in texture and flavor to whipped cream than buttercream, but once whipped, it doesnt need to be refrigerated like whipped cream.
Have you ever tried the "low sugar" or "whipped icing" cakes from the grocery store? That's basically what it is.
I love to use it for fillings because it's sooo versatile and easy to flavor and mix without needing refrigeration. Not a huge fan of it for just icing, though. I'd WAY prefer SMBC (which is close to the same texture) for flavor.
Thanks...
DJS...there's a baker's wholesaler in Lincoln, RI called J A R Baker's Wholesale. They sell everything. If you're close and want more info let me know I'll post directions for you. (Lincoln is about 10 to 15 min from Providence)
I'd say it's closer in texture and flavor to whipped cream than buttercream, but once whipped, it doesnt need to be refrigerated like whipped cream.
Have you ever tried the "low sugar" or "whipped icing" cakes from the grocery store? That's basically what it is.
I love to use it for fillings because it's sooo versatile and easy to flavor and mix without needing refrigeration. Not a huge fan of it for just icing, though. I'd WAY prefer SMBC (which is close to the same texture) for flavor.
Oh yeah, I think I know what you mean. Our grocery chains offer an alternative to whip cream cakes in the summer, they sell it as being shelf stable...that must be what it is. It's kind of shiny looking?
I LOVE Bettercreme! I have used it for years. Especially on sheet cakes. It's not nearly as sweet as butter cream frosting and way less mess to make. I keep mine in the freezer as well, but usually never wait for it to thaw before whipping up.
Oh cool I don't need to let it thaw first....getting my mixer ready now.
Wish I were up that way! Have a friend that lives up there - maybe she'll have to make a special delivery for me when she visits! LOL!
Think whipping cream and you will be fine. If you do whip too long, it will get too thick and sorta lumpy. However, I have done that by mistake and added a bit more bettercreme liquid and it smooths out. Good luck and enjoy!
The only flavor that I have found in Rich's Bettercreme is Chocolate - I refer to it as a chocolate mousse.
It is really easy to whip up, I typically use it as a filling, though I have also frosted cakes with it. My best friend just likes a bowl of it straight and my nieghbors favorte is that I use any leftt over cake (unfrosted) layered with the Chocolate 'mousse' to make a 'triffle' - I have not had the heart to tell him I whip it straight from a carton, as he thinks it is the best dessert ever. When I make it with a chocolate Kalua cake he thinks I am a godess.
The only flavor that I have found in Rich's Bettercreme is Chocolate - I refer to it as a chocolate mousse.
It is really easy to whip up, I typically use it as a filling, though I have also frosted cakes with it. My best friend just likes a bowl of it straight and my nieghbors favorte is that I use any leftt over cake (unfrosted) layered with the Chocolate 'mousse' to make a 'triffle' - I have not had the heart to tell him I whip it straight from a carton, as he thinks it is the best dessert ever. When I make it with a chocolate Kalua cake he thinks I am a godess.
That's awesome. I saw the chocolate flavor too, but I bought the vanilla.
Can this be mixed with real whipping cream to stabilize it?
lol, no I mean to stabilize the "Whipping" cream.
LOLOL I don't know I would think it's something to play with. It's all going to be about the ratio of Rich's to WC. I never thought of it actually give it a try.
Mike
Well I whipped 1lb of the Rich's. It whipped up fairly easy, but I'm not sure about the taste. I added a bit of lemon extract.
I decided to try whipping some heavy cream and adding the 2 together.
I did a 1:1 ratio of the 2 and I like the taste and texture a little better with the addition of the whipping cream. (so I whipped each separately and then incorporated them together in my mixer for about 1 min on low) I didn't want to over beat it, and it seems like a nice consistency.
I'm trying out a new Maine wild blueberry cake/filling to add to my repertoire, I think I'll use this as a filling under the blueberries and as a top icing.
Thanks everyone for your help.
I love Rich's bettercreme, I used it mostly for filling and flavored it with tons of different things. BUT, I just moved to Anchorage, AK and have no idea where to buy it here. Anyone from around here that has a clue? I would be very happy to find it here!! Thanks
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