Has anyone done stacked 2 or 3 tier cakes, iced with PP or bettercream before? If so, what do you do so that when the cakes are seperated to cut, they are not a big mess?
I'm thinking wax paper. Any suggestions??? Would like to hear from your experience!
Thanks

Sugar Bunny
I Have a question about Whip n Ice. Can you freeze unused product? I am asking because the distributor where I purchase Bettercreme from was out of vanilla, and they gave me Instant Whip B/C topping to try. It was absolutely delicious, no chemical taste at all, but the only drawback was that you could not freeze the unused product. That was alright for the first time I used it because I used the entire gallon. I purchased another gallon, used some of it, refrigerated it, and it went bad in a week. Tasted sour, so I tossed about half a gallon out. I was told that you couldn't freeze the one I got because it changes the product. They told me that it crystallizes. Would just like to know if you can freeze the one you get, and taste comparison to Bettercreme. Thanks
Kathy

I'm sorry to admit this, but I haven't read all 73 pages yet. I just purchased a pound of the pre-whipped Bettercreme from my grocery store bakery. I was wondering a few things. I hope someone will help me out as I have a recipe I really want to try for a little boy's birthday next week. Thanks in advance and sorry if it has already been discussed.

1. Since I have the pre-whipped I asked and they (bakery dept.) said the box they were getting it from said to use by June 2011. Since it's already whipped, how long should I keep it? Is that an okay date to go buy?

2. Can I freeze any unused portion of the pre-whipped bettercreme?

3. Most importantly, I found a recipe from JessDesserts and it says to use 2 cups Bettercreme, then whip it.

First of all, since mine is already whipped, about how many cups should I use? In other words, what is the yield on 2 cups UNWHIPPED after it is whipped?

Second, the recipe also says to whip it with a package of instant pudding. Since it is already whipped, can I just mix the two together? What about overwhipping?

Third, how will I know it's overwhipped? What will be different?

Thanks so much! I know it is a lot of questions, and again, I'm sorry if they have already been discussed. I do plan on reading the whole post, but I just don't have the time to read it all before I need the recipe. Thanks again!

Hi Kathy,
You can't refreeze the Whip'n Ice liquid once it has defrosted because it will separate. However, you can whip it and then refreeze the whipped product. I took our cooler filled with ice when I purchased it so it wouldn't melt in the car on the way home. I don't use a lot so I always store it in the freezer. When I want to use some I take the carton out of the freezer and use an ice cream scoop or spoon to scoop out however much I need. Then I put the carton straight back into the freezer before it has a chance to melt.

I haven't tried Bettercreme so I can't tell you how they compare in taste, sorry.

Thanks Sugar_Bunny. I think I'll have to give it a try.

Justgettinstarted
If you look at the beginning of this thread, Melvira list everything you can do with pre-whipped and liquid bettercreme. Also, look in the recipes forum. There's a sticky with all the recipes including bettercreme. I use all kinds of things in bettercreme. I can't get the pre-whipped, but with the liquid, I can add instant pudding, extract, puree, Torani Syrups. I'm pretty sure you can with the pre-whipped as well. This past weekend I made banana creme mousse using banana creme pudding to fill banana chocolate cupcakes, and also top with strawberry and banana swirl. Delicious! I also used pistachio instant pudding. Also really good and different. HTH
Kathy

Thanks Kathy! I'm making my way through it slowly as I have a very active 9 month old who doesn't really sleep...ever

I remember those days well! A non sleeper huh. I had one of those. It makes getting things done very difficult.

Like I said, it may have already been answered, but I'm only on page 32 so, does anyone know how much 2 cups of UNwhipped makes once whipped?

JustGettinStarted I would say that I get about 4-5 cups after whipping 2 cups of unwhipped. I know for sure that I can fill & ice 24 cupcakes with some left over. HTH

Thanks so much! I have a recipe that calls for 2 cups of the unwhipped and all I can buy is the whipped so I didn't know how much to use. Thanks so much!

Hi Melvira, I did find a store where I can buy Rich's Better cream, But, I really want to learn how to make it from scratch. "So if and or when they might not have it"
I woud like to have a backup plan. Do you know where I can find a recipe for it.
Thank you, for you help.

Hi Melvira, this wonderful thread is still going, wohooo!!!

Quick question...I know I can add coffee to bettercream, but I wonder about the quantity and should I add powder or liquid coffee?? will it work/taste the same?
I want to make vanilla cupcakes with, sort of, a latte flavor bettercream...sounds yummy, huh?

Ok thank you wonderful teacher Melvira

I made up some chocolate Bettercream (using regular bettercream w/ chocolate pudding added) how long will this keep in the fridge after it's been whipped? I have some extra left over that I want to use on another cake in a week or two - will it still be good?

I went through so many of the pages but didn't find anything about coloring it. I wasn't sure if it would react to gel color they way Swiss Meringue BC does. Would candy colors work better?

My first post in a long, long time ... life gets so busy! *sigh*

Anyway, I'm going to be making mudslide Bettercreme for a cake filling, and am waffling on what would be better ... mudslide coffee creamer? Mudslide mixer? I'm leaning toward the latter. I can't use actual Kahlua in it, unfortunately, because there will be kids there.

Any advice?

Oh, and, how long ahead of time should I put the frozen gallon o' Bettercreme in the fridge to thaw? Any advice appreciated!

I just hope it's enough for this freakin' big cake.

I have heard alot about bettercreme, but there are sooo many pages on this topic and I am still new to this forum stuff I cant find a recipe - where can I find it? Thanks

what recipe are you looking for?

if you go to the recipe forum, under that there is a place to choose search and it will just search recipes.

also I think you can go to most saved and often find what you are looking for.

or you can do an advanced search and the forum you are interested in.

Ack. I didn't realize that mudslide mixer without alcohol apparently doesn't exist. And I can't find mudslide creamer.

Anyone have another method for making mudslide Bettercreme?

Just google virgin mudslide and use some of the major ingredients. Torani syrups have Kahlua and hazelnut flavors and add a little hersheys syrup.

I can buy virgin mudslide mix at my grocery store where they can't sell liquor. It's made by TGI Fridays. At my liquor store they only sell the one with alcohol.

Well, I successfully made mudslide filling ... finally found the creamer and added a good bit of chocolate syrup. Delicious.

I would up buying A LOT more Bettercreme than I needed for the cake, though! No way I can use it in a week.

Once it's thawed and opened, can I individually re-freeze 2-cup portions? (Sorry ... I seem to remember this being discussed before, but I really can't reread everything now. )

Yes, you can break it up into 2 cup containers. I do it all the time. Bettercreme does not freeze solid.

Thank you so much! I'm going to be in Bettercreme for a loooooon time ...

Gonna start re-reading the thread.

You're welcome Jill. IMO this is the best stuff since sliced bread. So many uses and possibilities. I especially love making a mousse type filling and topping for cupcakes with it. Just add some milk and a package of any flavor instant pudding.