Anyone Use Rich's Bettercreme Icing?
Decorating By sun33082 Updated 17 Jan 2016 , 7:01am by auvilpartyof6
Yesterday morning I bought a bucket of rich's from Sams for $24.04, it was I think a 15 pound bucket! It was a great deal compared to what i had been paying!
I also bought a 28 pound bucket of white but-r-cream for $26.56 and chocolate for $27.38! That is a little less that $1.00 a pound!!!
This saves me soooooo much money! I pay more than 2.50 for a 2 pound box of powdered sugar to make my own!!!
Sams is the way to go!!!!
No, Not all Sams Club's have Bakeries in them only the ones with bakeries will have these things, As for Wal-Mart having them I don't Know. I used to buy my edible images from Sam's but they recently changed the ones they use and can no longer sell them, the girls I use to work with there said to try our Wal-Mart (which is a Supercenter) and when I called them they would only give me a price for one and that was $5.00, so I just order them on-line now. Hope this helps...
I got my bucket of white Bettercreme today! I wanted to buy the chocolate too, but resisted lol. Stinkin bucket wouldnt' fit in my freezer though. I was pretty sure it wouldn't, but was hoping. So I had to put it in 4 different containers lol.
Anyone know how long the But-r-cream they sell is good for? If it's only two weeks like regular buttercream, it wouldnt' be worth it for me. I'm not that high volume yet. But would have been nice for the wedding cake I did at the beginning of the month lol
i just came from Sam's. I tasted the bettercream and the but-r creme.. the butt-r creme is not half bad.. LOL I tasted that first becasue I was saying bettercream and she thought I wanted but-r cream I guess. The better cream was good, but it seemed like i had an aftertaste.. Am i tripping or what? I didn't buy eihter but I have a caked to do fir Saturday that they want whipped icing on. I am REAL tempted to get this.
for those who have purchased it, what kind of containers are u putting it un to put in the freezer?
I did not put mine in another container because I have a freezer and refrigerator just for my cake "stuff"
But, I am sure you could put it in those glad or ziploc containers.
I would also then wrap it in plastic wrap or something too.
I put mine in 4 gladware containers. Stinkin freezer wasn't wide enough. Why don't they make side by side refridgerators and freezers the same size???!!! lol
I'm tempted to clean the bucket out and put it back in there now, cuz my mom gave me her small chest freezer lol. I think I'll just wait.
I have a separate freezer in the garage (I have 3 kids and a husband LOL) but Iknow I can't put a bucket in there..
gad to know that I can use gladware.. i may go bacak an get it
I got some bettercream from sam's today and i ave already figured out a BAD thing!
I kept "accidentaly" getting it on myself and licking my fingers LOL 
then I had to wash my hands
k here's the lowdown on bettercream...
Yes, you can freeze it till the expiration date on the container,
after you open it though it's only good for two weeks, it gets all dry n crumbly. No it' won't kill you if you eat it it's just very hard to work with.
As for smoothing it? A hot wet knife works the best and a bench scraper (plastic version) is good too.
The chocolate version OMG if you like chocolate mousse you'llll LLLLOOOOVVVVEEEE chocolate bettercream.
You can make roses out of it too and it comes in bags with couplers in a variety of colors. red, pink, yellow, orange, green and blue. The only disadvantage that I have found so far is that when you put buttercream on it the condensation causes it to bleed and darker colors will bleed into the bettercream and stain o ok and there is another disadvantage... if you air brush it you have to be heavyhanded with the colors as they tend to "sink" into the frosting and fade badly same with edible images.
I don't know if you could mix both of them togather doug beings that one is water based and the other oil or fat based.
This might be scary but here it goes.
BETTERCREME:
Ingredients: High fructose corn syrup, water, partially hydrogenated palm kernel oil, partially hydrogenated soybean oil, contains less than 2% of the following: Sodium Caseinate (a milk derivative), soy protein concentrate, polysorbate 60, carbohydrate gum, sugar, salt, artificial flavor, soy lecithin, polyglycerol esters of fatty acids, to preserve freshness (potassium sorbate), xanthan gum.
That's what I was afraid of!! I went to a local bakery about a year ago for something yummy and when I was leaving, I saw a dumpster full of these big milk carton type of containers that said "Buttercream"..Sound like they were using Rich's.. I guess I had my head up my butt thinking they made their icing from scratch In all honesty, I haven't gone back to that bakery since 
That's what I was afraid of!! I went to a local bakery about a year ago for something yummy and when I was leaving, I saw a dumpster full of these big milk carton type of containers that said "Buttercream"..Sound like they were using Rich's.. I guess I had my head up my butt thinking they made their icing from scratch In all honesty, I haven't gone back to that bakery since
I know my reply is too late. But I can say only "Good for you that you will never go to this bakery".The ingredients are tooooooo scary. I would never use this products to feed my friends and family. Unfortunately people don't know what they are eating or don't want to know.
I don't think anyone answered the question of is it easy to color? Should you color it ahead of time? I have a cake to do in 2 days, and have only used bettercreme in flavored fillings in my cake. Never had to color it or smooth it. Now I have to make a tombstone cake iced with it, and decorated with it. Please any advice????
I guess I definitely need help with this icing! It is only available to me in a quart carton, like a milk carton and needs whipped. Directions say mix for 4-5 minutes and DO NOT OVERMIX. I mix for at least 9-10 minutes using a kitchen aid professional mixer and it never gets stiff enough to decorate a cake, always soupy. I love the taste but use only for cupcakes and keep them very cold until serving. Loses its shape easily. Can I thicken with powdered sugar, or just keep whipping?
@ 1haleyj- I haven't used Rich's but I do use Pastry Pride, which is similar. I start with a cold bowl. I put my KA bowl in the freezer for 5-10 minutes and then I whip the PP. It will overwhip and get stiff. Try putting your mixing bowl in the freezer.
I've used both the pre-whipped as well as the kind you get in quart cartons to whip up. I love frosting cakes with it using my bench scraper. I've colored both types as well. I have found that if you are going to add color to it, it's best to buy it in the cartons and add the color before you whip it up.
I now work at a Dairy Queen where we order the pre-whip, so I have to add the color afterwords. I blend it in carefully and try not to over mix it. As said by other posters, it is important to keep it in the refrigerator when you are not using it.
We buy white buttercream at Sam's, though, and I use that for decorating. I make my flowers and freeze them before putting them on my cakes. But adding the color makes it very soft because I have to use a lot of color--ice cream cakes lose their color in the freezer. Pastels look almost white after a couple days.
But I am wondering if there are any tutorials or tips for decorating with Rich's, such as flowers. I am wondering if I should start using it for decorating instead of the buttercream because 1) We wouldn't have to make a special trip to Sam's for it, 2)It costs less, and 3)it seems to hold color better and hold up in the freezer longer.
Any suggestions??
Search "bettercream" which is similar product She has lots of ideas on flavors to use with the whip cream frosting.. I've used some of the recipes with the richs products. Yummy
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