Recently Heard That Prewhipped Bettercreme Is Not "safe

Decorating By CiNoRi Updated 9 Jun 2011 , 4:22am by JanH

CiNoRi Posted 7 Jun 2011 , 3:59pm
post #1 of 15

I recently heard on here that the prewhipped bettercreme from say Sam's Club is not safe to used in an unrefrigerated cake.

Can anyone clarify why?

Also heard there was an old post on here about this. If you can point me in teh right direction I'd appreciate it!

14 replies
RobinO Posted 7 Jun 2011 , 4:09pm
post #2 of 15

Maybe this is the thread you're thinking of?

http://cakecentral.com/cake-decorating-ftopicp-7136179.html#7136179

CiNoRi Posted 7 Jun 2011 , 4:15pm
post #3 of 15
Quote:
Originally Posted by RobinO

Maybe this is the thread you're thinking of?

http://cakecentral.com/cake-decorating-ftopicp-7136179.html#7136179




No, thats the post that started this "non-safe" confusion icon_wink.gif

Blakescakes, mentioned an old post on here somewhere about this, but not sure how to find it

dchockeyguy Posted 7 Jun 2011 , 5:55pm
post #4 of 15

Have you looked at the ingredients? I don't belong to Sam's Club, so I don't know what's in the icing, but something that probably shouldn't get too warm.

LindaF144a Posted 7 Jun 2011 , 6:11pm
post #5 of 15

Have you asked someone at Sam's Club in the bakery department? They use that all the time, so they would be the best ones to definitively give you the correct answer.

SecretAgentCakeBaker Posted 7 Jun 2011 , 6:12pm
post #6 of 15

http://www.richsfoodservice.com/product_subcategory.cfm?cId=72&scId=7237

Here is a link that has all of the Rich's icings listed. When you click on the name of the specific product, it will give you additional links for storage instructions and tips. (Unfortunately, the links don't work on an iPad.)

Edited to say that there is a little icon for a PDF, which is viewable on the iPad.

CiNoRi Posted 7 Jun 2011 , 6:34pm
post #7 of 15

Ok so im finding out there are different types of pre-whipped Bettercreme. Some are ok to be left out and some not. Does anyone have a pail of the version of Bettercreme sold at Sam's Club? I dont have my last bucket anymore and I need the product number.

Thanks

CiNoRi Posted 7 Jun 2011 , 6:44pm
post #8 of 15

Ok take that back.... I called Rich's and they clarified this up!

Bettercreme... ANY version is not shelf stable... BUT once it is filled into a cake. it is safe to be left out for no more than 5 Days!

So no more freaking out we are safe!!!!

seedrv Posted 7 Jun 2011 , 6:48pm
post #9 of 15

Last year I was making my daughter's 16th birthday cake. She was entered in a horse show. The cake was going to sit (covered in a cardboard box) in a barn all day in the heat. I used Sam's club buttercream because I had heard it holds up well in heat. (I was using it as filling and under fondant) When I bought the tub I ask the lady in the bakery dept how to store it. She said it was good for six months at room temp. I didn't want a lot so I bought a smaller tub of pale yellow colored. She had it stored under the decorating table. So, no, it doesn't have to be refridgerated.

Cake lasted all day. Enjoyed and no one was ill. I definitely wouldn't make a habit of the extreme conditions the cake was subjected to but it worked.

http://cakecentral.com/gallery/1869426

JanH Posted 7 Jun 2011 , 9:05pm
post #10 of 15
Quote:
Originally Posted by CiNoRi

Ok take that back.... I called Rich's and they clarified this up!

Bettercreme... ANY version is not shelf stable... BUT once it is filled into a cake. it is safe to be left out for no more than 5 Days!

So no more freaking out we are safe!!!!




The liquid and prewhipped Bettercremes are sold from either refrigerated cases or freezers, so I'm not sure why anyone would think refrigeration/freezing wasn't necessary once purchased (unless you used the entire quantity within 5 days)... And the instructions on the liquid quarts does give storage and extended storage directions. (Have never used the prewhipped, but there must also be some type of storage info provided.)

The Bettercremes are shelf stable "on a frosted/filled cake" for 5 days at normal room temperature. I don't recall anyone ever giving info that the Bettercreme products (when not on a finished cake) NEVER required refrigeration/freezing. Bettercreme was always recommended as a shelf stable substitute for whipping cream in a finished cake that wasn't able to be refrigerated (for whatever reasons).

Additionally, the product in question wasn't Bettercreme, but a possible Bettercreme substitute: PERFECT WHIPPED SATIN VANILLA ICING by Rich's - so definitely not the same thing ....

http://cakecentral.com/cake-decorating-ftopict-720695-.html

Not every frosting/filling made by Rich's is shelf stable:

http://www.rich.com/product_info.cfm?catid=6159

HTH

JanH Posted 7 Jun 2011 , 9:20pm
post #11 of 15
Quote:
Originally Posted by seedrv

I used Sam's club buttercream because I had heard it holds up well in heat. (I was using it as filling and under fondant) When I bought the tub I ask the lady in the bakery dept how to store it. She said it was good for six months at room temp.
http://cakecentral.com/gallery/1869426




Sams Club sell a variety of frosting and fillings from their bakery departments.

Rich's Bettercreme (RTU whipped icing) and But-R-Cream buttercream) - they are NOT the same product.

HTH

DSmo Posted 7 Jun 2011 , 9:21pm
post #12 of 15
Quote:
Originally Posted by seedrv

Last year I was making my daughter's 16th birthday cake. She was entered in a horse show. The cake was going to sit (covered in a cardboard box) in a barn all day in the heat. I used Sam's club buttercream because I had heard it holds up well in heat. (I was using it as filling and under fondant) When I bought the tub I ask the lady in the bakery dept how to store it. She said it was good for six months at room temp. I didn't want a lot so I bought a smaller tub of pale yellow colored. She had it stored under the decorating table. So, no, it doesn't have to be refridgerated.

Cake lasted all day. Enjoyed and no one was ill. I definitely wouldn't make a habit of the extreme conditions the cake was subjected to but it worked.

http://cakecentral.com/gallery/1869426



She's asking about Bettercreme, NOT buttercream.

seedrv Posted 7 Jun 2011 , 9:26pm
post #13 of 15
Quote:
Originally Posted by DSmo

Quote:
Originally Posted by seedrv

Last year I was making my daughter's 16th birthday cake. She was entered in a horse show. The cake was going to sit (covered in a cardboard box) in a barn all day in the heat. I used Sam's club buttercream because I had heard it holds up well in heat. (I was using it as filling and under fondant) When I bought the tub I ask the lady in the bakery dept how to store it. She said it was good for six months at room temp. I didn't want a lot so I bought a smaller tub of pale yellow colored. She had it stored under the decorating table. So, no, it doesn't have to be refridgerated.

Cake lasted all day. Enjoyed and no one was ill. I definitely wouldn't make a habit of the extreme conditions the cake was subjected to but it worked.

http://cakecentral.com/gallery/1869426


She's asking about Bettercreme, NOT buttercream.





Gosh, my bad. I saw the Sam's club in original post and thought she meant their buttercream.

sweettreat101 Posted 7 Jun 2011 , 10:06pm
post #14 of 15

It can be at room temp for up to five days once it has been whipped. Go to Sam's you will see cakes sitting out at room temp for sell. It's made with oil and soy. It's fine.

JanH Posted 9 Jun 2011 , 4:22am
post #15 of 15

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