I bought a tub of whipped creme icing from Sams, but it is very stiff. Does anyone know how to thin this? I tried adding piping gel, but it still wasn't thin enough to write with.
Also, it kept melting. I was using disposable decorating bags. Could that be the problem?
Hmmm. I don't know then. Maybe it was just a bad batch? It is a non-dairy whipped cream, so it doesn't have to be kept cold, but... I don't know.
It was very thick, even for just icing a cake. It was as stiff as, if not stiffer than, my buttercream I use for roses.
If you are using the Non-dairy it is BEttercreme. It is stored frozen until ready to use. You then want to allow it to thaw in the fridge for a day. Once thawed in the fridge it is ready to use. Straight out of the freezer it can be a little stiff sometimes. Once it is thawed you want to use it withen a week or two. If you wont' use that much, when it is frozen scoop out so much and let that thaw, then put the rest back in to the freezer.
You do not want it to get to room temperature or you will have one heck of a time with it. You want to keep it refridgerated as much as you can, as it warms to room temperature it will get a lot of air pockets in it and will not get smooth and roses/borders will end up with raggedy edges and air bubbles also.
Any more questions let me know.
HTH
Leily
I used to work in a grocery store bakery, and we got some of the pre whipped Bettercreme. I didn't like it. It was stiffer than I was used to so I stopped ordering it. When you add colors to it, you have to fold them in gently, the more you stir it the stiffer it gets. And as was said above, it does get very porous as it sits out. Thaw as much as you are going to need for the project and put the rest back in the freezer. Put what you want to use in the fridge.
Scoop out as much as you can work with, and keep the rest in the fridge.
I never found a way to thin it out very well. You can add a VERY small bit of water and stir and it helps some. Just don't add too much. I would recommend doing your decorating with it and then doing your writing in buttercream or piping gel. I never could write with it very well.
good luck!
pittysmom 
Nope. You don't have to. You just have to remember the bEttercreme (non-dairy) is softer than bUttercreme. So you have to take that into consideration. So not as much pressure to write/borders/flower/etc...
When working with it the best thing I have found is to keep it cool. If it starts to warm up put it back in the fridge, it won't hurt it, and it will make your life easier.
Quote by @%username% on %date%
%body%