A friend of mine raved about it so I tried it this weekend and I was unimpressed!! I whipped it as the directions say, but instead of the 6 to 10 minutes it calls for, I had to do it for about 20 before it was stiff enough (yes it was the right temperature, and no it was not old). Even then, it was not anywhere near stiff enough to decorate with, so I used it just to frost then decorated with my homemade buttercream. Also, it never crusted over like homemade buttercream so it was impossible to smooth out, it just stayed a whipped-cream consistency. Did I do something wrong? Is it always like this? I don't want to ask my friend in case this is just how it's supposed to be and I'll be insulting her icing!!
I don't think you did anything wrong at all. Rich's Bettercream is a whipped-cream like, non-crusting frosting. It's like a non-dairy substitute for whipped cream or chocolate whipped cream.
It's great for piping basic decorations like shells, zig-zags, ect but isn't really great for things that require stiff icing like flowers.
It tastes great though - and smooths really well with a hot spatula.
Hey, can Richard's buttercream be a good cupcake filling? Ineed to find a cupcake filling that's whipped creamish, but doesn't need refrigeration!
melissa
AI have used it in the past, but recently it tast extremely sweet(too sweet for me) maybe they have changed their formul
It's been years since I used it but I found to get it to whip nicely it is best to NOT defrost it - just spoon it out of the carton in it's semi-frozen state and start whipping it. The colder the better!
....... Richard's buttercream.........
Smile. It is Rich's Bettercreme NOT Richard's buttercream. And yes, it can be used as filling.
...........a whipped-cream like, non-crusting frosting. It's like a non-dairy substitute for whipped cream........
Totally agree with that statement.
Quote by @%username% on %date%
%body%