Cake Central › Cake Forums › Cake Talk › Cake Decorating › BETTERCREAM
New Posts  All Forums:Forum Nav:

BETTERCREAM

post #1 of 13
Thread Starter 
Can anyone tell me the difference between bettercream va buttercream? Or Frostin pride? Thanks
post #2 of 13
Bettercream is whipped topping. Tastes a lot like coolwhip, only sweeter. It was very popular at the bakery I worked at. The only problem is that it has to stay chilled while you decorate with it, otherwise it gets a mousse-y texture. Very airy and not that spreadable. It DOES NOT crust over like buttercream.

Once the cake's done, it doesn't need to stay refrigerated. I worked with people that would let the icing sit out all day and still work with it. It looked horrible on the cake, you couldn't really get a good rose out of it because the petals would crack. Have you ever seen those frayed leather roses? Looks like that.

My bakery would only buy it pre-whipped but you can get it unwhipped. Be careful when mixing colors into it. I've heard it's best to color it before you whip it. Just as long as you do the process gradually.

EDIT: forgot to mention that I LOVED working with bettercream when my hands would start to bother me. It's very soft and since it's chilled when I work with it, it was really easy on my hands.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
post #3 of 13
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #4 of 13
Thread Starter 
Thanks Rose_N_Crantz, I was planning on using as a filling. Is it thick and stable enough for that?
post #5 of 13
Yes it is, for a filling or frosting...love the stuff!
post #6 of 13
Thread Starter 
THANKS FOR YOUR HELP!!
post #7 of 13
actually it does crust, just not the way a crusting cream cheese does or a buttercreme. when you first pipe it, it's exactly like cool whip texture. but after it's been exposed to the air, it definitely gets a soft skin on it..not a thick crust though.

another thing i disagree with is about it being hard to spread...in my opinion, that's only if you've whipped it too much. if you whip it until it's the consistency of coolwhip, it spreads the exact same way...quick, and easy like a dream. perfect for fillings or outside icings, or even crumb coatings. put it in the fridge, and you can use a viva paper towel on it.

I ABSOLUTELY ADORE THIS STUFF!!!!!!!!!!!!!! NO PUFFY CONFECTIONARY SUGAR GETTING ALL IN MY HAIR AND ON EVERY SINGLE CREVICE AND SURFACE IN MY KITCHEN!!
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
post #8 of 13
I used it for a bride who insisted it was what she wanted, and I didn't like working with it at all, but it turned out OK. (pic is a 3-tier square basic white cake in my pics).

It reminds me of twinkie filling, and it left a metallic taste in my mouth, like chemicals. My florist and event planner friends said it was the wierdest cake I've ever made, but the bride absolutely raved about it, said it was exactly what she wanted, so we made her happy anyway. Something about a product that is non-perishable makes me wonder how it can be ...food...but my kids love it.

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

Reply

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

Reply
post #9 of 13
I use it all the time. To make it more stable for filling I use a pudding mix and/or flavored yogurt... it gets thick like mousse.
A friend knows all about you ... and still likes you !
Reply
A friend knows all about you ... and still likes you !
Reply
post #10 of 13
Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):
(With recipes and so much more.)

http://www.cakecentral.com/cake-decorating-ftopicp-1814171-.html

Rich's Bettercreme frosting/filling handling instructions:
(For ready to use but applied to liquid when whipped.)

http://tinyurl.com/yt4eyu

Rich's Bettercreme Cake Pros Decorators' Club:

http://tinyurl.com/23uau4

HTH
post #11 of 13
Thread Starter 
You are all so helpfull!! Thanks..bakesweet06, does your mouse support a 3 lawer cake? Doesn't push out the sides? Thanks
post #12 of 13

for a friends 40th birthday. Whipped dairy frosting.

 

700

 

700

 

700

 

700

 

700

 

700

 

700

 

700

 

700

 

I only use bettercream. LOVE IT. I always have a bowl of ice water nearby to cool my hands. Helps to keep it looking smooth.

post #13 of 13

Can anybody tell me where I can buy bettercreme, frosting pride or pastry pride? I live in Virginia. I have used rich`s whip topping which comes frozen in 32oz. cartoon,you have to whip it, but it`s too soft. I didn`t know about bettercreme until got on this site.  Thank you.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › BETTERCREAM