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Doctoring up Chocolate Bettercream - Page 2

post #16 of 23
Can I get this "Rich's Bettercream" on line? Please let me know.

Thanks!! icon_smile.gif
post #17 of 23
Thread Starter 
Quote:
Originally Posted by rosa369

Can I get this "Rich's Bettercream" on line? Please let me know.

Thanks!! icon_smile.gif



I don't know. Maybe try a search.
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post #18 of 23
Thread Starter 
Quote:
Originally Posted by BlakesCakes

Quote:
Originally Posted by rosa369

Thank you mom2twogrlz. Where I live there isn't any store like that. I think that Wilton has some whipped creme product similar to that one. lol



NO--the Wilton product is nothing like Rich's Bettercreme (frozen quarts that you whip yourself). The reviews of the Wilton product are generally very poor.

Glad to hear that it worked out well for you, mom2. I make 99% of my fillings with the same method, using vanilla Bettercreme & flavored instant puddings or mousse mixes. I make a lemon "custard" filling the same way by addin in some canned lemon pie filling and some lemon zest. I hate lemon filling, but looooove this one.

Rae



I use it for just about every cake too. I love it, one of my favorites is adding some raspberry preserves and syrup...nummy!!! I will have to try the lemon, I used the sleeve last time, and it was ok, but I would rather have a mousse type. I like the creaminess.
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post #19 of 23
Thread Starter 
Hey Blake's Cakes. I was just wondering, is the bettercreme shelf stable at room temp for 5 days? I usually refrigerate my cakes, but this one I am hesitant since it si black zebra stripes on white fondant. I don't want any bleeding issues from condensation. Will I be ok at room temp for for about 15 hours???? Or should I refrigerate and take the chance on bleeding???? I am nervous, I usually store my cakes in the fridge overnight.
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post #20 of 23
I only use the Bettercreme that you whip up yourself out of a frozen quart container.
That type of Bettercreme is shelf stable at room temp. for up to 5 days as long as it's kept under 80 degrees F.

I'm not sure, but I don't think that holds for the pre-whipped stuff.

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #21 of 23
Thread Starter 
Quote:
Originally Posted by BlakesCakes

I only use the Bettercreme that you whip up yourself out of a frozen quart container.
That type of Bettercreme is shelf stable at room temp. for up to 5 days as long as it's kept under 80 degrees F.

I'm not sure, but I don't think that holds for the pre-whipped stuff.

HTH
Rae



Ok. I am using the Pastry Pride brand, whip from frozen. The container says aplied shelf life 5 days, but I just wanted to make sure. I am weird about leftovers. I need my food in the fridge ASAP or it goes in the trash.

The cake has been out since 9 am this morning and will be eaten tomorrow at about 7:30 or 8:00pm. Should I risk the bleeding and refiigerate or will it be ok at room temp. Our house is kept between 65 and 67 degrees in the winter.
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post #22 of 23
It'll be fine sitting out for 4 more days per the info on the label.

No worries.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #23 of 23
Thread Starter 
Thank you!!! You are a life saver!!! You are always so fast to respond and so helpful!!!! THANK YOU!!!!!!!!!
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