Cake Central › Cake Forums › Cake Talk › Cupcakes! › Bettercreme Fun!
New Posts  All Forums:Forum Nav:

Bettercreme Fun! - Page 86

post #1276 of 1302
Melvira, you are awesome, you have great ideas, and are a great addition to the CC forum. Keep up the good work.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #1277 of 1302
Baby food works great also.
Already processed.
post #1278 of 1302
Hi Mel,
New to the forum as of last night and I've only read the last 5 or so pages & the first page of the thread. Thank you for the recipe! A couple questions and sorry if these have been asked before:
On a google search regarding bettercreme, someone on yahoo said that Wilton's product is similar; have you have any experience with it?
http://is.gd/yGWDP8

Second question is, I wanted to make a brie frosting and the recipes I've found involve cream cheese. I'm wondering if you think I can use your bettercreme recipes on page 1 and incorporate the brie. I think I've read that you say that you can use creamcheese with this. Here's an example of a recipe I found, I just wanted something that wasn't going to be as thick and heavy as this sounds.

Brie and Cream Cheese Frosting
6 ounces (1 cup) cream cheese (low-fat is fine), cool room temperature
4 ounces (about 1/2 cup) brie, softened and with rind removed
1/4 cup (2 ounces or 1/2 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 to 2 1/2 cups sifted powdered (confectioner's) sugar

Thanks in advance!
post #1279 of 1302
Hey guys! I need some help with measurements. I have some Rich's Bettercreme (yay!) and some strawberry sleeve filling. How much sleeve filling do I mix with the Bettercreme to make a cake/cupcake filling?
Thanks in advance for any help!! icon_biggrin.gif
post #1280 of 1302

Mel, what is the "roller method"? I'm sorry, but I'm new here..and fascinated!!detective.gif

post #1281 of 1302

Mel, can u explain the roller method to me..I'm new here..and fascinated!!detective.gif

post #1282 of 1302
Can you put ribbon or fondant decorations on it. ...I don't think it will crust OVER... so how would that work
post #1283 of 1302

Ribbon, no.  Fondant decorations, maybe but they will probably get slimy.  This stuff is just like Cool Whip.

post #1284 of 1302
Quote:
Originally Posted by Melvira View Post

Oh, and I want to add, this stuff tastes GREAT if you add flavorings to it. Even plain it's pretty good, but it's better once it's doctored up! It's like the stuff that Sam's club uses on their cakes, but like I said, you can make it taste better!

What is it for to fill cupcakes?

post #1285 of 1302

Y'all, where can I find this stuff??? I have looked everywhere!!!   in Sam's/Wal-Mart  in the dairy case but I don't find either--can someone dowload a picture of what they look like please!!!

post #1286 of 1302
Quote:
Originally Posted by soldiernurse View Post

Y'all, where can I find this stuff??? I have looked everywhere!!!   in Sam's/Wal-Mart  in the dairy case but I don't find either--can someone dowload a picture of what they look like please!!!

I have heard that you have to go to the bakerry counter and ask for it...i cant confirm if that is the case as i have not tried it. 

post #1287 of 1302
Hello, Im new to this site and new to baking/cooking. Im currently taking a cake decorating class and love it.

Anyhow, have read most of the thread to the Bettercreme and bought the chocolate Bettercreme by Rich. I also bought Frostin Pride, vanilla flavor.... Now, I dont know what to do with it (shamed face).

1. Do I whip it like heavy whip cream?
2. Is the flavor good the way it is or do I add other flavors?
3. If you do add flavors, how much do you add (tablespoons, cupss)?
4. Can you pipe it and not have problems with melting?
5. Can you put the cake after its been decorated in the freezer and taken out the day of the party?

Im sorry for all the questions. I agreed to make a bday cake for a friend. She hates bUttercream and wanted more of the whipped frosting. After several attempts with heavy whipped cream frosting I was about to give up and ran into this thread.
post #1288 of 1302

wish we had it in NYC

post #1289 of 1302
Lynne,

Do you have gordon foods, sams club or smart and final?
post #1290 of 1302

wellsbull,

1. Yes, you just whip and whip and whip until it is the density you want. For me, it took long enough that I was happy I have a stand mixer so I could turn it on and let it run without my having to be there holding a hand mixer.

2. Flavor is very subjective. You might like the flavor as is or you might not. I think the unadulterated flavor is pretty good, although I have usually added flavor for a specific cake (e.g., strawberry, lemon, orange).

3. As to the amount, it depends on how much of the carton you are using and how strong a flavoryou are after. Whip the product, add a half-teaspoon of flavor, whip, taste. If that isn't enough, add a little more. Repeat.

 

I don't know the answers to 4 and 5; I hope someone else can help you.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Bettercreme Fun!