Thanks. Truthfully I have been leaving it out when I make it with milk. I just never measured the milk when I added it in, so I didn't know if it was more or less than your recommended method.

I am doing the white chocolate pudding mix with the Bettercreme. I went to the ABC store last night looking for white chocolate liqueur (to give it a stronger white chocolate flavor), but they only had the ginormous $30 size which I didn't want to buy. So we'll see how it turns out with just the pudding.

Thanks again!

ac

I'm on page 35 of this thread and still reading but I am getting impatient and haver to ask a few things LOL
I am in waaay northern Maine as in the sticks haha and the best I could find was possibly Rich's Bettercream at Hannaford (Shop n Save) for $2.49 a pound in the bakery refrigerated, OR I am thinking the better option is at Sam's Club the pre-whipped several have previously mentioned, but, in order to get to Sam's its an all day round trip drive of 8+ hours. So, if I go down I will be wanting to buy like 5 buckets (15 lbs for $19.23 is this a good price) and I understand it is frozen as purchased and should be kept frozen until needed ... question is how do you all portion out frozen Bettercreme? or do you thaw and portion out and re-freeze? And another question, if you portion out into smaller amounts, say in ziploc freezer bags, what quantity do you recommend? 2 cups? 4 cups? And I think this is the final question haha, but does anyone hap[pen to know approximately how many cups a 15 lb pail will yield? My husband is very concerned about freezer space, even using ziplocs and freezing flat. (he is afraid this will give me a reason to buy another deep freeze LOL)
Thanks so much to anyone who can offer some imput

Mel

Yah, with that kind of time investment you'll want to get enough to make it worth the trip!!

You can pop open the bucket, scoop it out (it doesn't freeze solid, it's easy to scoop while frozen) into freezer quality ziploc bags (don't use the thinner cheap ones, this is worth it, you can reuse them!) then seal, flatten, and stack, that is definitely the best space saver. I would suggest you portion it into about 4 cups or so. That's about what it takes to do 1 'batch' for me. You may want to make a batch of cupcakes and see how much you use to do it, then go by that. I know it takes me about 2 cups of liquid Bettercreme to whip up and fill/ice a batch of cupcakes, so I think that's about 4 cups whipped. That might not be completely accurate since I've never measured it after whipping it, only before. (Sorry... what a ton of help I am today, eh?)

I am so glad that more people are constantly discovering this thread, and this product. Despite some of the rude, snobby people that have made crappy verbal (written) attacks on me over it, I still believe that Bettercreme is an awesome product. If you only eat whole foods with no chemicals, organic only, or home grown, etc. then yah... Bettercreme is not for you. But there is no reason to bring other people down over it. We're all different and that's what makes us awesome! (And I am not saying anyone who eats that way is bad... I wish I could do it, I KNOW it's healthy!!)

Thank you for that Mel! I appreciate it.

I unfortunately have NO clue how many cups are in the pail. I know exactly how big the pail is, but I couldn't say the cups. Crud!

I just finished icing my strawberry cupcakes. I used two cups of whipped Bettercreme and two packs of White Chocolate Jell-O pudding mixed with 1.5 cups of milk. I then whipped the two together and used it for the cupcakes. The white chocolate flavor is not as strong as I had hoped-it almost tastes kind of buttery, but it's still good. I sprinkled them with white pearl jimmies and ruby pearl sugar and then put a strawberry Whopper on top.

So do you think I'm cool to leave them out overnight? They will most definitely be consumed tomorrow!

Mel, don't let the Debbie Downers get you down. You're the (wo) man!

well I just returned from Hannaford's and my whole whopping 2 pounds of Best Creme LOL I guess I thought 2 lbs would be more ?!? Its in one of those clear tall deli containers.
I am going to measure out how many cups I got and then figure from there about how many cups would be in the 15 lbs from that point. If anyone else is interested I can post my results.
From the looks of it 2 lbs will fill and frost 2 dozen cuppies or possible frost a 2 layer cake ?? I am doing a batch of cuppies tonight to test that out too but honestly I think I am primarily interested in using Bettercreme doctored up and as a filling since I prefer to work with fondant. Does anyone else do this? Also I think it would help keep the cost down. I paid $4.98 for these 2 lbs which seems quite expensive to me. Altho once I am able to get to Sam's that will lower my cost.
Oh yeah and what I was able to purchase from Hannaford's "Best Creme" ... is this yet another spin off of the Rich's Bettercreme?


~Mel

Thanks AC, when the Debbie Downers start up, I just come to threads like this where all the cool kids hang out! Hehehe.

Mel, Yah, two pounds of the prewhipped is not *that* much unfortunately. Sorry about that. I have to assume the "Best Creme" is exactly the same thing, just another brand. Obviously the name is kind of a play on Bettercreme. (Even if it's not very creative! Hahaha, kidding!) But seriously, I hope you enjoy it.

Shoot, I just got sidetracked by a Food Network challenge in which someone was being a very rude and nasty contestant, and I can't remember if I answered all the questions. Hehehe.

well my 9 yr old and I just finished our red velvet cuppies with cheesecake best creme ... we're not too impressed truth be told with the consistency. I think I did something wrong as the finished icing is soft and soupy
we got 3 cups out of the 2 lb container.
i took one 4 serving box of cheesecake flavored instant pudding, whisked in 1 cup of cold milk and let it set maybe 5 mins while my daughter measured how many cups of best creme we had.
I then took the 3 cups of frosting and folded it into the soft set pudding with a rubber spatula.
by the time I got it in the piping bag I knew we were in trouble it was very runny and soft. I did manage to pipe it in and on the cuppies but it literally won't hold its shape and is running down the sides of the cupcake wrappers.
the taste is awesome, but whatever I did wrong spoiled the consistency *pout
Any advice? TIA

~Mel

You were using prewhipped icing, correct?

It may have been an issue where you needed to let the pudding set up a little more. I like to let it firm up a bit before folding it in. It just works better in my mind. Any liquid you're adding to it once it's whipped can potentially thin it down too much and make it runny. I'm bummed that your first experience wasn't exactly what you hoped for, but I moreso hope you won't give up!!

You might be right... they may have given you something similar to but-r-creme which is a premade shortening based icing. Yuk, no wonder yours turned soupy. That sucks! Hold on...

Ok, here is a quote from another thread on smoothing whipped icing... "They may carry Bettercreme (although if it's Hannaford, they call it "Best Creme")."

I think you may just have to ask them if it's whipped icing, or shortening based. They may have even given you the wrong thing not realizing it. Sometimes if it's not the regular bakery people's hours, you get someone who doesn't really know and they just go back and grab whatever. Or, even a newer employee to the bakery... that's possible as well.

Hey!

I never attempted viewing this thread only because I don't get Bettercreme where I live and didn't want to feel too left out reading other people's fun experiments haha

But I was told about the mock whipped icing that I can make on my own and am super excited to try it out!!

I wanted to know if anyone has a recipe for a Mango Mousse Bettercreme? I have a recipe for a mango mousse and was wondering if I could fold it in to the mock recipe?

If so, since it's a mousse, would it need immediate refrigeration?

Thanks for all your help!!

Lots of great ideas! Wonderful thread

Squeeky - yes, you should be able to fold the two together and get a nice result. There is also the option of using Lorann flavoring, they make a mango that you could mix into the mock recipe. Best of luck and let us know how it turns out for you!! Glad to hear you're trying it!

Melvira is tha' best!! ---How are you dear? I want you to know that I'm more popular since I converted to Bettercreme

Rosie... I'm telling ya... you can do so much with it! And people just go nuts for it! I'm so glad you've been enjoying success with it. I'm doing great, thanks for asking. How about you? I've been having so much fun with my boys I'm hardly on here any more. They're just a full time, laugh-a-minute circus show some days. Sure, there are frustrations, but the pay off is so huge!

Thanks! I'll defiintely put an update with my experiment

How many cups is the mock whipped icing? I wanted to try half the recipe with the mango mousse and try half coconut.

I'm not sure on that... does anyone know?

I doubled the recipe when I made the mwi, and I say I got 2-4 cups. It really was plenty though. I was able to fill a 10 inch and 8 inch round.

Rosie, that is awesome!! I just adore my boys and can't even imagine them someday having their own kids!! But I know it will be here faster than the bat of an eyelash!!

mmich - thank you so much for your feedback on the measurement. We appreciate it!!

Has anyone mixed PW Bettercreme with strawberry pie filling? I'm wondering if it would be stable enough for a cake filling.

Yes, stable filling! Just 'lighten' the pie filling by stirring in a little PW, then fold the two together. Good stuff! You don't *have* to lighten like that, but I think it gives a better result. I'm always worried I'll deflate it, even though I think it would be fine.

Ok, I tried to read this forum last year, but gave up coz I was jealous of our lack of Bettercreme here in the UK, but finally decided to try the mock whipped icing recipe posted a few pages back, and OMG, it's AMAZING!

I had a bit of trepidation trying a frosting recipe with flour in, it just sounds strange, but it somehow works. Also used double the amount of butter coz we didn't have any shortening and it came out great.

It's now my personal mission to convert everyone to whipped icing!!

That is SO awesome!!!

Has anyone mixed this with a the cookie dough filling? Was it good, I find the cookie dough filling so "heavy" for my taste would love to "lighten" it up!

Although I'm not sure exactly which recipe you're speaking of, it should work just fine for that. It's great for lightening up any fillings and icings that are just too heavy. Just fold together any filling you choose, for example curd or sleeve type fruit fillings, etc. It will make them much lighter on the palate! And you can make any type of cookie or candy type filling, crushed oreos for cookies and creme, crushed CChip cookies for a CChip Cookies and creme, etc. And you can get creative... I love the pineapple orange sandwich cremes, crush those up for a pineapple orange cookies and creme filling, and I add a few drops of extract! SO GOOD! Then, chopped peanut butter cups or any other candy bar makes awesome candy bar fillings.