ibeeflower Posted 9 May 2012 , 4:50pm
post #1 of

Hi all,

This is my first post..long time lurker! I love to bake and can do some mean cookies, breads, and cakes. But what I have struggled with is frostings. I have tried American buttercream, Awiss buttercream, and plain shortening based frostings. All have been failures. Swiss buttercream actually was good but I'm in South Texas where it is hot and humid most of the time.

I found a small cake supply store. They sold me a small batch of frosting that they say tastes like cool whip. It came frozen and they said I should thaw it until it is milky and then whip it. They say this holds up well in heat and tastes great.

I'm going to try it soon but I just wanted to see if any of you have heard of this stuff before? I didn't get a name unfortunately since they buy it in bulk and scoop it out into containers.

Any help is greatly appreciated!

Flower

10 replies
jgifford Posted 9 May 2012 , 4:51pm
post #2 of

Sounds like Bettercream.

ibeeflower Posted 9 May 2012 , 5:08pm
post #3 of

Thank you! I looked up Bettercream and found a thread on here!

jgifford Posted 9 May 2012 , 5:13pm
post #4 of

Great!

I've heard of it and read about it here, but I don't think it's available in West Texas. We get the heat (loads of it) but not the humidity, so shortening bc works well here.

BlakesCakes Posted 9 May 2012 , 6:29pm
post #5 of

Well, I'd guess that it's Bettercreme or Frostin' Pride. It's just a whipped icing, a bit stiffer than Cool Whip.

I can't see where it will hold up any better than a shortening based BC in heat. It can be finicky for coloring and piping. It doesn't crust.

I use it for fillings, but I don't like it for actual icing.

Rae

vickim6948 Posted 9 May 2012 , 8:58pm
post #6 of

I agree with Rae. I think it is one of the 2 whipped toppings. I only use it for fillings also now. I have used it for icing in the past at a previous work. It can be difficult with coloring at times and if left out too long in bags it will get very airy(during the course of the day). I'm in PA, so it does not get crazy hot.

ibeeflower Posted 10 May 2012 , 8:33pm
post #7 of
Quote:
Originally Posted by BlakesCakes

Well, I'd guess that it's Bettercreme or Frostin' Pride. It's just a whipped icing, a bit stiffer than Cool Whip.

I can't see where it will hold up any better than a shortening based BC in heat. It can be finicky for coloring and piping. It doesn't crust.

I use it for fillings, but I don't like it for actual icing.

Rae




Hmm I need a frosting that crusts so I think I won't use this in July when I make my mom's anniversary cake. I should have figured that it would melt since it comes frozen and then it melts and requires whipping to firm again. I'm guessing it would melt just as easy.

Thanks for the input!

vickim6948 Posted 11 May 2012 , 1:22am
post #8 of

There are some great crusting recipes out there. I hope you find one that will work for you that you like. The bettercream should not melt. It is considered shelf stable. That's why a lot of grocery chains use it, because they can ice cakes and display them without refrigeration. It just can be finicky with coloring. I think what Rae was saying was that it does not seem to be better than a shortening based BC, because the shortening will typically help to hold up better than a straight butter based BC. HTH

BlakesCakes Posted 11 May 2012 , 2:31am
post #9 of

The designation "shelf stable" is usually reserved for room temp, which is generally below 80F. Grocery stores are usually much cooler than 80F.

Those whipped icings can "degrade" at temps above 80F. Melting is perhaps not the best word to describe it.

I wouldn't use it on a cake that is very likely to sit at above 80F for some time.

Hi ratio shortening recipes will always hold up better in warmer temps.

rae

vickim6948 Posted 11 May 2012 , 2:43am

thank you for correcting me Rae. You are right, grocery stores are much cooler than that. I appreciate you pointing that out. I don't want to give misinformation.

ibeeflower Posted 11 May 2012 , 3:18pm
Quote:
Originally Posted by BlakesCakes

The designation "shelf stable" is usually reserved for room temp, which is generally below 80F. Grocery stores are usually much cooler than 80F.

Those whipped icings can "degrade" at temps above 80F. Melting is perhaps not the best word to describe it.

I wouldn't use it on a cake that is very likely to sit at above 80F for some time.

Hi ratio shortening recipes will always hold up better in warmer temps.

rae




Thanks Rae,
As much as I'd like to use it I wouldn't be able to use it during July because it gets so unbearably hot and often very humid here where I live.

It probably would degrade and I would like for everyone to see my cake before we serve it.

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