Chocolate Bettercreme

Baking By Kim040508 Updated 27 Mar 2010 , 9:27am by JanH

Kim040508 Posted 24 Mar 2010 , 3:03pm
post #1 of 15

I have a bucket of Bettercreme frosting, a friend of mine asked if I could make it chocolate. Anyone have any ideas of how to do this? I'm guessing I will need cocoa powder and maybe some melted chocolate chips? TIA!

14 replies
GI Posted 24 Mar 2010 , 4:04pm
post #2 of 15

I put about 1 cup of chocolate ganache into a huge bowl of the bettercreme and whipped it up. Nice, soft, chocolatey good. Color was nice, too. If you don't have ganache handy, I would try a bit of cocoa powder and see how that would work for you.

KHalstead Posted 24 Mar 2010 , 4:24pm
post #3 of 15

hershey's chocolate syrup!!! YUM

archanac Posted 24 Mar 2010 , 4:28pm
post #4 of 15

I would say that Melvira is the Bettercreme queen. She started the following topic which has a gazillion different ways to flavor it:

Kim040508 Posted 24 Mar 2010 , 4:39pm
post #5 of 15

Thank you so much everyone! icon_biggrin.gif I never even thought about ganache, or chocolate syrup! I'll try these and take a look at Melvira's post also. Thanks again!

TPACakeGirl Posted 24 Mar 2010 , 5:54pm
post #6 of 15

3/4 c. of Hershey's cocoa powder for every 3 cups of frosting. I would also add a little more flavoring like vanilla and maybe some water a tsp. at a time if the frosting is thick.

melmar02 Posted 24 Mar 2010 , 6:07pm
post #7 of 15

Instead of the cocoa powder, you can also use 1 oz (1 square) melted unsweetened baking chocolate. I add a dash or two of cinnamon to give the flavor another dimension.

TPACakeGirl Posted 25 Mar 2010 , 10:10am
post #8 of 15

I've used the melted chocolate before as well. The two taste the same. Sometimes I just don't feel like melting the chocolate though. I guess it's preference.

foxymomma521 Posted 25 Mar 2010 , 12:08pm
post #9 of 15

I've used chocolate pudding mix...

Kim040508 Posted 25 Mar 2010 , 2:57pm
post #10 of 15

Decisions, decisions, which one to try first? Thank you!

LaBoulangerie Posted 25 Mar 2010 , 7:11pm
post #11 of 15

I use cocoa powder icon_biggrin.gif I always keep an extra container or chocolate buttercream in the fridge for those late night cravings... SCANDALOUS! :p

SaraVaughn Posted 26 Mar 2010 , 6:39pm
post #12 of 15

I use a good quality semi sweet cocoa powder. I always add a good vanilla when making chocolate buttercream. It enhances the flavor of the chocolate.

JanH Posted 26 Mar 2010 , 8:22pm
post #13 of 15

Rich's Bettercreme and chocolate buttercream are two different animals. icon_smile.gif

Here's a product blurb on Rich's Bettercreme (and their other products):


LaBoulangerie Posted 26 Mar 2010 , 9:11pm
post #14 of 15

Haha, JanH, that clears up a lot of confusion... I thought she just misspelled buttercream :p That bettercreme looks pretty awesome. Do you know where you can buy some?

JanH Posted 27 Mar 2010 , 9:27am
post #15 of 15

Rich's Bettercreme liquid is available online, google Rich's Bettercreme.

The liquid Bettercreme is also available at GFS (Gordon Food Service.

The Ready to Use (prewhipped) Bettercreme is available in buckets from Sam's Clubs that have bakeries. (You have to go directly to the bakery part and ask.)

Costco used to sell it in liquid form online to their business customers, but I don't they do that anymore...

Sysco sells liquid Bettercreme in bulk:"bettercreme"&SearchType=Products

Bakemark trigal dorado:
Crema Para Batir Tipo Chantilly

Pastry Pride - Have never been able to find info on these products, but they seem to be the closes to RBC
Although I don't know how shelf stable they are..
Frostin' Pride

Whip 'n Ice:

(Canadian product.)


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