I'm fairly new to all this cupcake stuff....besides baking for my family. But I'm looking to branch out and teach myself the wilton courses.
I haven't looking around here for Bettercream yet since I'm recovering from surgery, but I've looked online and found a site that sells it *i believe* ......is this right??

sugar craft. com

That site name has been blocked at (I believe) the owner's request for reasons far too complicated to mention here. But I know who you mean and yes they do sell it. I can't imagine the cost since it is a frozen product and they would probably have to package it in a cooler for shipment and delivery (which would be the case, of course, from anyplace that sells a frozen product). Personally I'd do more research into trying to buy it locally rather than trying to get it shipped, unless you happen to live near the shipper. If you order it online, good luck!

Drop of Love, teaching yourself Wilton is the way to go. I used both the website and some old Wilton books from the 80s my Aunt had and did the techniques and cakes that I wanted to, using the icing that I like, and didn't have to eat greasy stuff The gals on CC have taught me SO, SO much. You'll learn way more here than you ever could in a wilton class

Wow, thanks for everyone for all the ideas for use of Bettercreme!

I bet you're right... that it was a mutual thing.

Why can't we all just get along?! Hahaha. (Linking arms... 'all we are sayyyyyinggggg, is give peace a chaaaaance! Everybody sway with me!)

ok, not to change the subject-well yes-to change the subject...Can I just use some cream cheese added to the Rich's to get cream cheese icing? After it is whipped? Is that the best way to get the best flavor?

I am planning to make a topsy turvy cake (it will be my first) any reason I can't use this icing for it? There was a request not to use fondant. Want the whole thing to be yummy.

When using this icing as a cake frosting, can I add buttercream details (flowers, etc), or do I just figure on going for flavor and a few simple decorations?

I swear I have read most of this thread, hope I am not repeating stuff. Thanks!

If you are trying to make this into a cream cheese icing, I would whip soem cream cheese and sweeten it a little bit with powdered sugar and perhaps a dash of flavoring, then fold it into the whipped icing. Just remember that this will change the consistency. You will not have the same 'lightness' of whipped icing. The cheese will make it heavier and more dense. More like the sinful recipe I listed at the beginning.

You can certainly add buttercream details after icing with this, just remember that whipped icing is a wet icing compared to crusting BC or fondant, so whatever you put on the cake will absorb that moisture and begin to soften after a little while. Chances are you won't have any problems, but if you couple it with perhaps high humidity, you may be inviting a cake wreck! You never know until you try, just want you to be prepared for the possibilty! For example, I have done edible images on the whipped icing because that's what the customer wanted, but I do notice that the images don't stay quite as crisp. They still look nice, but the 'wetness' of the icing makes the picture look as though it was taken on the 'soft focus' setting, where the details are just slightly starting to blur.

thank you, it is for a friend, no charge, so it is a great time to practice.

One more question, as to adding color, just use the Wilton gels (in the little pots) or do I need to use regular food coloring.

Please post back about how it worked out as an icing! I tried it for icing once but then realized I needed to fondant my cake, so I put a thin layer of IMBC on top of it to create a moisture barrier, and then chilled well before icing. Worked just fine! I used the thick (middle) version of the recipe. The fondant lasted perfectly fine in the fridge on top of that Bettercreme/Icing hybrid. Well, disclaimer: I used the Whip n Ice, remember?

I'm curious to see how firmly your Bettercreme will hold up for a TT cake. I did a TT two weeks ago in IMBC and since it gets SO hard when refrigerated, it really held the cake together well. Would love to see if you get the same results with the thick version of the Bettercreme recipe!

ok, so I finally got around to making a topsy turvy cake. Boy did I learn a lot! I just uploaded the photo.

The Rich's was fun to work with, and super yummy-I added lemon curd.

So question...can this get really smooth or is this one that you go for taste and if perfect smoothness is essential you go with fondant. I didn't really try for smoothness, the cake was so crumby from the carving.

p.s. thanks for all the help and suggestions

I hope this doesn't turn out to be a duplicate post, it errored out when I tried to reply the first time.

You can ok get a pretty nice finish with Bettercreme, especially if you practice on it a while. BUT, if the cake requires a flawless finish, you really can't beat fondant. That's just a safe bet!! I'm going to go check out your cake... can't wait to see it!

Thanks for the post Mel....can't wait to try some of these recipes.

Hi Melissa (Melvira)
Love your website.! It's really fun. And your work is amazing.!!!
I found you on CC. I read this posting about added different products to "Bettercream" ?? Do you make that from scratch? or can you purchase that somewhere in Ohio.?? I don't believe I can purchase that here in Massachusettes.? If I can than I don't know where?? Could you please clue me in??? Thankyou so much!
BTW..I love cake decorating and cooking the same as you.. It's nice to know someone else who loves it as much as me...
Thanks for the great tips..
Celeste

Yummy Yum Yummy!

Celeste, here in Nashville I can get Rich's Bettercreme at Gorden Food Service (GFS) and at Cash and Carry. They have a website, you can google it, I think that is how I found out where to get it here. There are also a few notes on this thread where different members get theirs, although going through 53 pages to find it can be tedious.

It is worth the search, I think. Good Luck.

Ok, so I have read not to use fondant with the Bettercreme but just curious as to the why? I was planning on doing a couple of cakes this weekend with the fondant circles and I have used Bettercreme before but not with fondant, but I could not imagine why it wouldn't hold the simple shapes? I realize a fondant covered cake wouldn't work with is unless it was just the filling. Please advise. Thanks!!!!

P.S. Thanks for taking all the time to explain this. It is a great product, I love it!

Well, you can use some small fondant decor with Bettercreme from what I've seen, but the main problem is that Bettercreme is a 'wet' icing, the moisture of it will begin to break down the fondant. Honestly, I've never tried it, so I can't guarantee that it won't work, it is just not suggested by many who have tried it.

My best advice is to try it on a small sample cake, or one for your family, where it doesn't matter if it doesn't work, then you'll know for certain if it works for you. More often than not, things that are said not to work, WILL work for some people, and not for others. Its inexplicable, but it's true!

BEST of luck!

wow, I have not posted in a while and I come back to cc to see this thread and it's still going.

Celeste, I'm not sure if you have a stop and shop supermarket in your area but that is another option.

Ok so I went to my local cake store today and found Dawn Velvetop Icing,please tell me this is similar to bettercreme.Think I can use it the same way,it comes in frozen liquid form and it says whip it.Hope I didnt make a mistake

VelvetTop is the same thing. You should be able to use it in the exact same way! Congrats on finding it!! You're going to have a fun time!!

Oh good, some of these more Holiday threads are coming back to life !!
I cant answer you tenleysmommy, but its nice to see you !

Thanks guys,I have been a lurker for a while hoping someone from georgia would find some.But YAH for me!I had to pay $30 for an 8lb carton,so kinda pricey but I had to try it.First up Mounds Cuppies!!!!!!!

Oh,hea Mel I got a dram of marshmallow loriann oil today.Have you eve used anything like that?I am guessing it would work?

Oh yah, I use all the Lorann oils! Love 'em. I also have marshmallow flavoring in a large bottle from Torani. Love that stuff!!

tenleysmommy, you mind sharing which store you bought the velvet top icing? TIA