A bride came to me and asked me about a new whipped icing....like BC but whipped? I have not heard of this. What is she thinking of?? Does any of the CC experts know??
Thanks!
It's not new... it's non-dairy whipped topping like Rich's Bettercreme and other brands. Search for Bettercreme or non-dairy whipped cream to find results.
I have heard of that. How does it hold up to heat? I would be traveling with it for about 50 minutes.
I have heard of that. How does it hold up to heat? I would be traveling with it for about 50 minutes.
It doesn't need refrigeration once whipped, and it holds up about the same as BC (breaks down around 85 degrees). Depending on the brand, it can be somewhat rubbery after it air dries... it's noticeable when trying to slice and it sticks to the knife and pulls off the cake, so a hot/wet dipped serving knife would be beneficial to prevent this.
I have heard of that. How does it hold up to heat? I would be traveling with it for about 50 minutes.
It doesn't need refrigeration once whipped, and it holds up about the same as BC (breaks down around 85 degrees). Depending on the brand, it can be somewhat rubbery after it air dries... it's noticeable when trying to slice and it sticks to the knife and pulls off the cake, so a hot/wet dipped serving knife would be beneficial to prevent this.
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What brand do you use?
She may also be referring to SMBC/IMBC which would be a true buttercream, the bettercreme types taste a lot like cool whip.
If you needed something more heat stable, give Charlotte's whipped cream buttercream a try. I have used it with all butter, all shortening, and a combination using different ratios. Comes out fine every time.
I have heard of that. How does it hold up to heat? I would be traveling with it for about 50 minutes.
It doesn't need refrigeration once whipped, and it holds up about the same as BC (breaks down around 85 degrees). Depending on the brand, it can be somewhat rubbery after it air dries... it's noticeable when trying to slice and it sticks to the knife and pulls off the cake, so a hot/wet dipped serving knife would be beneficial to prevent this.
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What brand do you use?
I've used several brands... the only names that come to mind right now are by Presto and Rich Products.
I'm not sure where you are located but you will find Pastry Pride, Frosters Pride (vanilla flavor), or Bettercreme (also available in chocolate) at Smart&Final or a Costco . It is liquid form that you beet until stiff peaks. it does hold up very well, i have actually done a basket weave using this frosting. I must say it is a bit difficult to get that perfect finished look on the cakes like you do with BC frosting. I would say 50% of my customers perfer this type of frosting.
Thank you all for your replys! I asked the local cake supply when I was there and she said travel time of 50 min should not be a problem. Just make sure it's whipped very well.
I'm hoping the bride chooses BC!
Been using Charlotte's for years. It's wonderful!
Would u find the recipe on here or somewhere else?
Rich's Bettercreme (icing & filling):
http://www.rich.com/product_info.cfm?catid=6159
(Scroll down.)
Available in liquid (comes in qts.) from Gordon Food Service or ready to use (pre-whipped) buckets from Sam's Club bakery dept. (have to ask for it). Also available in qts. online.
HTH
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