Rich's Bettercreme Under Fondant?

Decorating By mbyrne Updated 11 Oct 2011 , 2:28am by mbyrne

mbyrne Posted 7 Oct 2011 , 5:06pm
post #1 of 17

I am making a two level cake (12in round under an 8in round) and I am planning on trying Rich's Bettercreme. My friend wants it covered in fondant. I have only every put fondant over a cake with a crusting buttercream made with only sweetex.

Will Rich's Bettercreme hold up ok under the heavy fondant? Are there more precautions I should take with stacking and delivery?

16 replies
cakedout Posted 7 Oct 2011 , 6:25pm
post #2 of 17

My instinct tells me that the whipped topping will be too soft under fondant and will squish out the bottom when you try to smooth it. Sure, you can cover it with fondant after it's been in the frig and firmed up, but I just wouldn't trust it.

just my 2 cents.

lovecakes52 Posted 7 Oct 2011 , 6:50pm
post #3 of 17

I use the Rich's Bettercreme for fillings and cupcakes I love it, but I agree with cakedout I wouldn't trust it under the fondant.

mbyrne Posted 7 Oct 2011 , 8:17pm
post #4 of 17

Thanks so much! I would have hated if I messed it up. Do you guys add anything to Rich's Bettercreme or do you just whip it up?

BlakesCakes Posted 7 Oct 2011 , 10:02pm
post #5 of 17

I make all of my "mousse" filling from Bettercreme (the kind that you whip yourself out of the quart containers). I do all sorts of flavors. I love it because it's shelf stable below 80F for up to 5 days.

I make a paste of instant pudding mix with hot water and add that to the Bettercreme that's been whipped to soft peaks. If I want additional flavor, I add extracts, oils, flavorings, purees, and even Daily's cocktail mixes.


idgalpal Posted 7 Oct 2011 , 10:19pm
post #6 of 17

Rae- Are you saying "shelf stable for 5 days under 80 degrees" = it doesn't have to be refridgerated? Shoot!! I just did a wedding cake that a friend was driving from Boise to Tahoe for the reception, I told her no "cream" filling if it was sitting out for a day icon_sad.gif
I knew I should have asked on here first -lol!

BlakesCakes Posted 7 Oct 2011 , 10:33pm
post #7 of 17

Yes, the recipe I cite above doesn't require refrigeration and can be kept on the counter (under 80F) for up to 5 days, as long as you're not adding dairy or a lot of water to it.

I make it using a cheesecake instant pudding packet and it is to die for and for strawberry, I use Dr. Oetker's Strawberry mousse mix and then add in Daily's Strawberry Daquiri mix (it has no alcohol)--very true strawberry flavor with no oozing, separating, etc.


lovecakes52 Posted 8 Oct 2011 , 2:12am
post #8 of 17

Hi Melissa, To the Bettercreme depending on what type of cake I am Making I add whole milk plus one packet of Pudding mix(small box) for example, white chocolate is good, lemon and also vanilla,

icer101 Posted 8 Oct 2011 , 2:58am
post #9 of 17

mbyrne, bettercream, will not be good to use under fondant. For fillings , it is great.

doramoreno62 Posted 8 Oct 2011 , 3:36am
post #10 of 17

Your fondant will slide off. It gets gooey and soft from the moisture in the Bettercreme. Believe me, I know icon_sad.gif

diamonds-and-rust Posted 8 Oct 2011 , 4:52am
post #11 of 17

I love Bettercreme but would NOT trust it under fondant.

Why dont you make a filling with it instead? I just made a fantastic mousse out of 2C bettercreme, half a sleve of raspberry (Dawn, I think?) filling, and a pint of fresh raspberries. Rave reviews (cake was WASC choc)

sweettreat101 Posted 8 Oct 2011 , 7:41am
post #12 of 17

The sides of this cake was frosted in Frostin Pride non dairy frosting with a fondant lace and fondant stars. I have used fondant accents on Frostin Pride often with no problems but I would be afraid to try to cover the entire cake frosted in Frostin Pride. Might just have to give it a try some day.

LeanneW Posted 8 Oct 2011 , 1:52pm
post #13 of 17

several years ago I was going to put bettercreme under fondant and read that the properties of it actually dissolve the fondant. I never tried it because a was envisioning a soupy puddle of fondant dripping down my cake.

I just found this in a search

doramoreno62 Posted 9 Oct 2011 , 3:46am
post #14 of 17

I frost 99% of my cakes with Pastry Pride which is basically the same as Bettercreme or Frostin Pride.
I made a naughty cake using PP as the frosting and put a rather large um, male member :0 on top of it. It was made of RKT and covered in fondant. I let it sit in the fridge overnight and when I took the cake out the next day, the area where the fondant touched the PP had clear sticky drops on it. Similar to honey. I was able to clean it up and add a thin border to cover it up. I know now to not do that again!

mbyrne Posted 9 Oct 2011 , 11:21pm
post #15 of 17

Thank you all so much for all of your ideas! I DID NOT use it under fondant. I was trying to find a whipped cream like texture for my frostings for people who do not like super sweet frosting. Thanks for the advice!

LeanneW Posted 9 Oct 2011 , 11:45pm
post #16 of 17

Have you tried SMBC or IMBC? they are much less sweet than frostings that use powdered sugar.

mbyrne Posted 11 Oct 2011 , 2:28am
post #17 of 17

Yeah, have. I hated it. It tasted like a glob of butter. I may try it again and put in more flavoring

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