kristiemarie Posted 2 Aug 2013 , 12:26am
post #1 of

I can't do anything with it.  I can't make ruffles.  I can't make roses.  I can't do a darn thing with it.  It's miserable and the party is Saturday.  I have 6 POUNDS of bettercreme and now I don't know what to do with it.  :(  

 

I am sitting here crying because my cake is ruined.  


The icing is so fluffy and airy I can't even make the darn thing smooth. 

34 replies
ddaigle Posted 2 Aug 2013 , 12:37am
post #2 of

I'm sorry you are having problems...I love better cream...but it is different than butter cream.    Do you have to use it?  Can you freeze it for another time and and make some butter cream? 

Goreti Posted 2 Aug 2013 , 12:52am
post #3 of

How about trying a petal effect?  Do you think that would work?  I have never used bettercreme.

ddaigle Posted 2 Aug 2013 , 1:06am
post #4 of

Yep.   I do everything with better cream that I do with butter cream.  It makes wonderful roses and all border types.   I even smooth ice it.  The only thing I don't do is cover it in fondant or put heavy fondant accent pieces on it.  I've put dots and little light weight sugars. 

remnant3333 Posted 2 Aug 2013 , 1:16am
post #5 of

I do have a question too. Does bettercreme have to be refrigerated once cake is decorated?  I have never used it before. Once when I was in the commissary, I asked them what icing did they use and they said bettercreme. The girl gave me a spoon full to taste and it actually tasted to me like cool whip.

ddaigle Posted 2 Aug 2013 , 1:21am
post #6 of

It needs refrigerated at all times.  It is a whipped topping.   A thick cool whip. 

AZCouture Posted 2 Aug 2013 , 1:36am
post #7 of

ADo people use that because they're not allowed to use real butter in their recipes? Is it a CFL thing?

ddaigle Posted 2 Aug 2013 , 1:44am
post #8 of

It's a whipped icing option for those that want or don't like butter cream.  I really like it but only for certain cakes...and fillings.  I don't think it is a CFL thing.

ddaigle Posted 2 Aug 2013 , 1:46am
post #9 of

I use it on my banana cake.  Super yummy.

 

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ddaigle Posted 2 Aug 2013 , 1:50am

This is what it looks like mixed with fresh strawberries.

 

rcraig Posted 2 Aug 2013 , 3:30am

AIt is horrible! A local grocery/bakery had been using this awful substitute for buttercream. They make customers think they are in fact getting buttercream. It is the last cake I will buy there. Substituting cost for taste is never a good idea. Now I know why they have stopped making pretty cakes with roses and feature only tacky airbrushed designs.

rcraig Posted 2 Aug 2013 , 3:34am

A

Original message sent by kristiemarie

I can't do anything with it.  I can't make ruffles.  I can't make roses.  I can't do a darn thing with it.  It's miserable and the party is Saturday.  I have 6 POUNDS of bettercreme and now I don't know what to do with it.  :(  

I am sitting here crying because my cake is ruined.  

The icing is so fluffy and airy I can't even make the darn thing smooth. 

Please don't use it! The guests will be very disappointed and your cake baking career will be ruined. There simply is no substitute for real Buttercream icing.

willman Posted 2 Aug 2013 , 3:36am

you might try stirring to take some air out and hopefully that will smooth it out

kakeladi Posted 2 Aug 2013 , 4:13am

............ A local grocery/bakery had been using this awful substitute for buttercream. They make customers think they are in fact getting buttercream.........

 

There is a big taste difference between b'cream  and Bettercreme, Pastry Pride & Frostin Pride.

Bettercreme is much lighter in mouth taste - like whipped cream (well, Cool Whip) whereas b'cream has a heavier taste/mouth feel.  I don't see how anyone can compare the two as one in the same.

 

I bet you are not whipping the Bettercreme enough OR maybe overwhipping it.  I used Frostin Pride not Bettercreme (though the two products are very, very similar).  It had to be whipped *just right* or it wouldn't hold piping.  If it was over whipped it would be very hard to pipe with and would crack after it was on the cake about an hour :(  Basing my knowledge on Frostin Pride it IS very light to work with and takes a much lighter hand to pipe with it.

CWR41 Posted 2 Aug 2013 , 4:38am
Quote:
Originally Posted by remnant3333 

Does bettercreme have to be refrigerated once cake is decorated?

It's a non-dairy whipped topping, shelf stable, no refrigeration required once thawed and whipped...

Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf
Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf
Bettercreme is best to work with just out of the cooler and kept at room temperature while working with it. Once on the completed dessert or cake it is shelf stable. It can be heat sensitive but there are so many factors involved such as direct sunlight, humidity and extreme temperatures. - See more at: http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores#sthash.g2oWzAYj.dpuf

http://cakepros.com/groups/general-advice/forum/topic/bettercreme-in-stores

CWR41 Posted 2 Aug 2013 , 4:58am

(Sorry, I can't edit the triplicate quoted link.)

Annabakescakes Posted 2 Aug 2013 , 5:46am

ASounds like it is overwhupped. Try adding more liquid and gently stirring.

Annabakescakes Posted 2 Aug 2013 , 6:04am

A

Original message sent by rcraig

........  

The icing is so fluffy and airy I can't even make the darn thing smooth. 

Please don't use it! The guests will be very disappointed and your cake baking career will be ruined. There simply is no substitute for real Buttercream icing.[/quote]wow, is that an absolute fact, or opinion? It reads like a fact, but there are many people on here who use nothing but bettercreme, and I am not a huge fan, but it certainly has it's place. Or rich's wouldn't still be selling it.

knlcox Posted 2 Aug 2013 , 1:20pm
Quote:
Originally Posted by rcraig 


Please don't use it! The guests will be very disappointed and your cake baking career will be ruined. There simply is no substitute for real Buttercream icing.

I seriously doubt the use of Bettercreme will completely END the op's baking career.  

ddaigle Posted 2 Aug 2013 , 1:55pm

I know cakepro.com says it's needs no refrigeration but there is no way ever I would let a cake iced in BETTERream stay out in Louisiana...it will be a puddle of milk.    It is not even close to BUTTERcream.     It is for the "cool whip" lovers and those who think BUTTERcream is disgusting.    If the guests have specifically asked for a whipped icing...then she needs to use it.  

kristiemarie Posted 2 Aug 2013 , 4:22pm

Ok so i called the place i got it from and she said take it out of the fridge!!  So i brought it to room temp and then mixed it again on low/med.  It still isn't how i wanted it but it worked.  This time.  I hate the flavor. I hope that the guests don't!  

 

I was able to do the ruffles but not the flowers.  And I didn't even attempt to smooth it!  I won't be using it any time soon for anything but it was what my MIL wanted and she is paying for the cake soooooo, I went with it.  

 

Either way, I stuck it back in the fridge finished because it is HUMID and I don't want it to melt off or get weird. You don't need to refrigerate it but I am. Hopefully it makes it til tomorrow!

 

Thanks everyone!!

kristiemarie Posted 2 Aug 2013 , 4:24pm

Oh and dark colors...STAIN.  Beware!  I'm gonna have a room full of purple mouthed kids tomorrow!

 

And I made this for my daughter...not a paying customer.  Thank goodness because it wouldn't have been the original design!

embersmom Posted 2 Aug 2013 , 7:48pm

We use both Bettercreme and buttercream at work.  It's interesting -- the cakes iced with Bettercreme in our display case don't sell as well as the cakes iced with buttercream, but we tend to get more special orders requesting Bettercreme than we do buttercream icon_eek.gif

 

That said, I can't stand working with the stuff.  Even out of the bucket it's too light and airy for my hand/touch.  Flowers and ruffles come out better, though, if it's just right out of the cooler.  As it warms, it tends to clump, at least for me.

 

For a Deco cake, we try to steer customers toward the buttercream because buttercream holds airbrushed colors better (I always warn them that colors tend to fade into pastel with Bettercream the longer the cake sits).  Bettercream does come in a number of colors.  I find their textures becomes softer the longer they sit around.  Regular white Bettercream also becomes softer if you add coloring gel to it.

 

IMO Bettercream in general works better with fruit-based cakes as in fruit = lighter + Bettercream = lighter.  However, it's no substitute for buttercream.

lorieleann Posted 2 Aug 2013 , 8:47pm

If I have a customer and they have an aversion to the sweetness of american buttercream, I give them the option of a meringue buttercream, or ganache and thin fondant. If they only want a whipped topping, I refer them to another baker.  Bettercreme isn't on my menu and it isn't going to be! We all have our niche markets, and mine doesn't include that product. 

auntginn Posted 2 Aug 2013 , 8:52pm

I used to use Pastry Pride for years.  I even taught with it. But since everyone started asking for "Designer cakes"  I just started playing with recipes for a bc that I liked and no one ask for it anymore.  Well all except my daughter and grandaughters.  I don't know why they can't get away from that.

kakeladi Posted 2 Aug 2013 , 9:00pm

............ know cakepro.com says it's needs no refrigeration but there is no way ever I would let a cake iced in BETTERream stay out in Louisiana...it will be a puddle of milk.    It is not even close to BUTTERcream.     It is for the "cool whip" lovers and those who think BUTTERcream is disgusting.    If the guests have specifically asked for a whipped icing...then she needs to use it.  ...........

 

It sounds like you know your product and how to handle it for your weather :)  You are sooooooo right that it is not even close to b'cream but for cool whip lovers.

 

Then there are those who think it is "not soooo sweet as b'cream"   I never could understand that thinking as to me it is *way sweeter*, just has a lighter mouth feel.

Annabakescakes Posted 2 Aug 2013 , 9:23pm
Quote:
Originally Posted by kakeladi 

............ 

 

Then there are those who think it is "not soooo sweet as b'cream"   I never could understand that thinking as to me it is *way sweeter*, just has a lighter mouth feel.

I have to agree profusely with that. I find it SICKENING sweet, it is good to add peanut butter, or cocoa too, though. No additional sugar required. For darn sure. 

ttaunt Posted 2 Aug 2013 , 9:36pm

I love bettercream,can eat it without any cake attached. Everybody's tastebuds are different.

ttaunt Posted 2 Aug 2013 , 9:36pm

I love bettercream,can eat it without any cake attached. Everybody's tastebuds are different.

Annabakescakes Posted 2 Aug 2013 , 9:44pm
Quote:
Originally Posted by ttaunt 

I love bettercream,can eat it without any cake attached. Everybody's tastebuds are different.

LOL! I find it needs SOMETHING. I have a client who I have been doing cakes for, forever who is so prejudiced against it. "Don't put the whippy crap on my cake!", she always says. Funny thing is, she loves it IN her cake. I started using it years ago, after I worked for a bakery who uses it, so it was all I knew, but I have been getting away from it in recent years to use more natural, less expensive ingredients, but the same client always requests the older fillings made from bettercreme. She especially loves it with cocoa powder, lemon curd, and black raspberry. 

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