AHi Shanter,

Thanks for responding. I recently got a mixer and have been inspired to use it. :)

In regards to the flavor, what types of products would you use? I have vanilla extract at home and could use those but, other flavors... Just wondering what types. :)

For the last two questions "4. Can you pipe it and not have problems with melting? 5. Can you put the cake after its been decorated in the freezer and taken out the day of the party?" I too hope someone could answer that. I was just hoping by pitting t in the freezer that it wont change the texture, taste and density.

Thanks to all those that can comment.

wellsbull,

I've used both grocery-store extracts and LorAnn. It depends on what I have that will give me the results I want.

I haven't used the carton of whipped topping much, but a few times and it always was well-received.

AThanks Shanter.

I will be making the cake in a few days and will post the result.

AI accidentally left 3 cartons of frostin pride in my car last night :( when I got to it it was room temp. Is it bad or can I still use it??

I didn't read through all the flavors…but I have used:

6 drops of coconut Lorann flavoring and paired with a dark chocolate cake ---  MOUNDS cake  (shredded coconut as well)        

When paired with an almond cake and ganache   ---   ALMOND JOY

I have put ice cream topping to make a chocolate cream

For adults, I have made simply syrups using Baileys and then flavor the Bettercream with Baileys (variety of flavors)  

That sounds so delicious yum

Awhen you say Buttercream , I wonder why you buy it when it's so easy to make ! Butter, pinch of salt , powdered sugar , a few tablespoons of milk , dump it all into your stand mixer and let it whip away while you are baking , etc. Add more liguid if it needs to be creamier . That's it ! maybe a bit of vanilla or almond flavor ,! Easiest part of making a cake and delicious with no preservatives needed !

buttercream is easy to make.

Bettercreme is a commercial product that comes frozen.

They are talking about non dairy whip topping Called Bettercream. 

It's spelled Bettercreme.

A

ASorry to jump in between the post , where can I buy bettercreme pre whipped pail. I'm trying to find , I live in ct , SAMs used to sell them but now they don't . Do you know a place I can get them. Thank you

Thank you ! This is an awesome thread!

Yes, it's nice that this thread has been resurrected with so many new people around.  I really don't remember it but there is so much good information in it when one can take the time to read through the whole thing.  

I agree. I really appreciate all the experiences that you guys have shared with us newbies!

thanks for all the advice using Bettercream.  I'm simply trying to make a chocolate bettercream.  So after whipping up 2 cups of the plain bettercream at which point do I start adding in the chocolate, liquid stage or whipped stage?  And what kind of chocolate do I add:  instant chocolate pudding, chocolate ganach or cocoa powder?

Thanks  Candace

What you use for the choco will depend on how rich, deep a choco flavor you want.  I suggest using cocoa powder which would be added after it is whipped.  The grease in the cocoa powder would prevent it from whipping up.  The pudding choice would give you a much milder finished choco flavor but certainly is useable.  

Hershey's has a dark chocolate pudding. I usually just use that. You can always add a little cocoa powder at the end if you want a richer chocolate flavor.

I forgot to explain adding cocoa powder to bettercreme......you need to whip it up to just beyond soft peek stage then stir in the cocoa.  You don't want to over whip the bettercreme.  I think I'd do the same w/pudding

Are there secrets for getting the Bettercreme to smooth on a cake.  I have found that you cannot smooth in the same way as Buttercream. 

The only real secret is to not overwhip it. If you keep it from overwhipping it will have a smooth glossy finish. If you whip it too much you get more of a curdy texture with lots of air pockets. I usually stop whipping right before I feel it's really done and let it rest for a few minutes. It tends to thicken just slightly after resting, and if it's still not thick enough you can whip it more without hurting it. Once you get the right consistency make sure you don't rewhip. Only gently stir in color or flavor if adding it at that point.

By the way, I haven't been here on CC in a long time, so I hope no one feels I have ignored their questions. If someone has further questions that haven't been answered please repost or message me. I am also available by email or text/phone if you send me a PM requesting it. I know I'm not the only one who can answer questions of course, I just don't want anyone to think they're being passed over if they werespecifically wanting to ask me. Thanks you guys.

Hey Melvira sooooooooo  nice to see you back!!    

.? asked:.........Are there secrets for getting the Bettercreme to smooth on a cake........ 

.answer:.......The only real secret is to not overwhip it. If you keep it from overwhipping it will have a smooth glossy finish. If you whip it too much you get more of a curdy texture with lots of air pockets. I usually stop whipping right before I feel it's really done and let it rest for a few minutes. It tends to thicken just slightly after resting, and if it's still not thick enough you can whip it more without hurting it. Once you get the right consistency make sure you don't rewhip. Only gently stir in color or flavor if adding it at that point........

And you are soooo right on that answer!   I have found it best NOT to defrost either - Just spoon out the semi frozen product and start whipping it.  

And if it is over whipped it will crack on the cake.   It will smooth on, then like 15 minutes later it will start to crack.  Even if you take and smooth over it w/unwhipped it will crack again :(  That is a sure sign that it is over whipped!

I love Bettercream.  I make a lot of cake fillings using it as a base for flavors. I haven't been in here for awhile. Work takes me away from here. I kind of miss this place and the friends I made here! <3

Hello, Edna! Nice to see you.  I admire you so much.  You and Melvira have inspired and motivated many here.

Thanks for the complements! Melvira is awesome, I love her too! 

Have yo ever made mint chocolate chip with the Bettercreme?