I have bought Rich's Bettercream in the liquid form and whipped it up myself. I love the creamy texture of it after it's whipped but I have tried it on a couple cakes and was surprised at what happened after the cakes were frosted. I know that cakes can be left out up to 5 days using the Bettercream. I had my cakes sitting out maybe 2 days and when I went to cut them, the frosting was not creamy like whipped cream anymore. It was harder and did not taste creamy at all. The shell border I made on one of them, when I cut the cake, it was hard enough that I could actually pick up one of the shells and it did not change it's shape. It was stiff. Also, if I have leftover Bettercream and put it in a covered bowl, the longer it sits, the stiffer it gets. I don't overbeat it so I know that's not the problem. Has anyone else had this happen?
I have used Rich's Bettercreme in the past but found that it does get funky, especially if it's over whipped. I remember after piping borders, I had to take it out of the piping bag and re-fill it again to keep it creamy. I never let it sit out after frosting a cake but instead it went into the frig until delivery. I know it tastes good and alot of people liked it, but it got to be such a pain in the you know what that I quit using it and just use buttercream now.
I find if I whip it less, it stays softer. If I Whip it stiff, it stays stiff and gets stiffer as it dries out. We use it every day for fillings in some of our cupcakes.