Hey Dandelion... around here I can only charge $1.50 per cupcake (or so). It depends on what they are in... fancy papers or individual packaging requires a little more money. 
There is a list of the most popular combos... does ANYONE know where the heck that is? Did I post it in this thread? It's been a while, so I can't recall exactly. Sorry!
For a shelf stable cream cheese filling you can use cheesecake flavored Jell-O pudding too! I do that, but add some actual cream cheese to it too. It can't stay out quite as long that way, but they never last that long! 
Oh, and sorry about the broken links. I've removed all those pages from my site for organizational reasons. They aren't publicly viewed pages. I am doing some work on my site becaue the link bar is screwed up... won't show the buttons. (??)
And yes, use the whisk attachment instead of the paddle if you are whipping something. 
I use the paddle for making cookies.
Hi All!
I'm in Ontario, Canada and was wondering if anyone knew where I could purchase the bettercream? We have a Rich's factory in another city which I called and they said they do not sell it outright, only to businesses. Any idea where I could buy it or even online in the US? Thanks in advance 
princessmargie, I get my rich's bettercream at GFS(Gordon Food Supply) when I looked at their website it has an option to look at the canadian branches of it. Maybe you could call and see if they carry it and if there is one near you.
Here is the website http://www.gfs.com/
I don't know if this will help you or not but I thought I would post it. Hope this helps.
Melvira, I have some questions for you...
I work at DQ, so Im used to using Bettercreme now, and unfortunately had to throw a couple of cakes out because I was trying to get the color darker, and it got runny and unusable. But, I wasn't sure if the runniness was from so much whipping or too much color. I saw you said too much color will do it.
Do you know if too much stirring will also make that happen?
And also, is there a way to salvage that icing, maybe by adding more white to thicken it up? OH, and I am referring to the pre-whipped, not the liquid.
I also noticed that sometimes it gets very lumpy and ugly. It seems to work better for me right out of the freezer. I let it cool for a few minutes, but not long. Its harder to use, but the borders are smoother.
One of the stores I work at does not keep it in a freezer because they dont have the room. And its the lumpiest there since its refrigerated. Do you know how to get it smoother? Maybe by stirring it some before using it?
I tried to bold the questions to make them easier to spot...
Thanks in advance!
elchai, that is so funny... I was wondering why you were switching to bold type every once in a while! Hahaha! That was nice of you to make them stand out for me!
Now, I have less experience with the prewhipped, so I will only tell you what I think will work, and you may have to experiment a bit.
If you add too much liquid, yes it will get runny. However, adding color shouldn't do that, unless you are using liquid color and adding a TON! With the liquid version you can add a lot of liquid while whipping and it doesn't affect it, but with the prewhipped, there is a limit to how much you can add. If it gets too runny, throw it in a mixer and try to whip it back up a little. This may help, it's hard to say. If it's too thick and lumpy you can add a little liquid (like flavoring, or a little heavy cream) and stir to smooth it out. I don't think stirring would cause it to get runny, unless you stood there and stirred for a long, long time. Hard to imagine that happening anyway.
If I missed any questions, please let me know. Once I get yakking I can forget what I wanted to say!
Melvira is this the list you posted before with the gourmet flavors?
I copy and pasted it into a file a while back and didn't put the author, but I though it was yours...
**Black Forest cake--The classic combination of chocolate cake with cherry soaking syrup, filled with whipped cream and cherries or optional cherry mousse.
Mocha Spice cake--Rich sour cream chocolate cake with a dash of coffee and fresh and dried ginger, cinnamon, nutmeg, and cloves.
Pink Champagne cake--Made with real pink champagne, filled with champagne-flavored buttercream.
**Sour Cream Poppyseed cake (with lots of poppyseeds) with whipped white chocolate lemon ganache filling.
Raspberry Mousse cake--White or chiffon cake brushed with orange syrup, filled with layers of raspberry preserves and raspberry mousse.
Lemon Chiffon Mousse cake--Lemon chiffon cake with ginger syrup and lemon mousse.
Lime Chiffon cake with fresh ginger mousse.
**White Chocolate Whisper cake--White cake baked with real imported white chocolate. Filled with whipped white chocolate ganache or white chocolate cream cheese filling.
**Creme Brulee cake--Cream brulee-flavored cake filled with fresh caramel sauce and Bavarian cream, frosted with regular or caramel-flavored buttercream.
Banana cake with caramel espresso filling. Can also be brushed with coffee soaking syrup and filled with maple mousse. Nuts optional.
Creamy Coconut cake--Coconut cake, baked with coconut milk and coconut flakes, brushed with a rum soaking syrup, filled with coconut custard filling, frosted with coconut buttercream. (Also great filled with lime curd)
Lemon Lust--Lemon cake, lemon soaking syrup, lemon cream cheese or lemon curd filling, and lemon buttercream, for citrus lovers.
*NEW* Italian Wedding cake--Vanilla sponge cake brushed with rum syrup, then filled with fresh zabaglione.
Orange Grove--Orange cake, with orange or Grand Marnier soaking syrup, orange mousse or buttercream filling, and orange frosting.
**Lemon Meringue Coconut Cake-with lemon curd and real coconut baked inside, filled with layers of lemon curd, coconut flakes, and crisp/chewy coconut meringue. This amazing confection will make lemon meringue pie lovers swoon!
**White Chocolate Raspberry Almond Cake-almond genoise brushed with raspberry soaking syrup, filled with layers of seedless raspberry preserves and whipped white chocolate ganache. Ambrosia!
White Chocolate Eggnog Mousse Cake--spiced chiffon cake brushed with rum soaking syrup, filled with white chocolate eggnog mousse (think cream, nutmeg, and rum!).
Ginger Spice Cake--moist and rich, laced with the spices of the holidays, filled with pumpkin mousse or custard. If you love gingerbread, try this!
Vanilla Cognac cake, baked with both vanilla-infused cognac and regular Madagascar bourbon vanilla for extra vanilla flavor
Kahlua White Russian cake--white chocolate and real Kahlua-laced white cake with Kahlua white Russian cream filling.
**Chocolate Espresso Kahlua Cake--Chocolate cake filled with layers of crisp espresso meringue and Kahlua mousse, for coffee lovers.
**Chocolate Peanut Butter Mousse Cake-one of my personal favorites--Chocolate cake filled with delicious peanut butter mousse that will actually make you say, "Wow!"
Chocolate Coconut Mousse Cake--Chocolate cake with creamy rum-spiked coconut mousse filling.
Chocolate Daquoise Cake--Chocolate cake filled with layers of milk chocolate buttercream or mousse and crisp/chewy, nutty meringue.
Almond Joy--Chocolate cake filled with layers of chewy coconut and toasted almond dacquoise.
Oh darn...that was Chef Stef's list!! Sorry!
Here let me post the thread
http://cakecentral.com/cake-decorating-ftopic-614554-0.html
There are some really yummy looking combos on there!!
Thats a good thread and MacsMom, has some awesome flavors posted to!
Ok...29 pages and several months later....Can i use Lorann oils with bettercreme?
I have a chocolate cake with raspberry bettercreme in center (think i will add some pudding to that). But I wanted to add something to the outer bettercreme...I thought maybe a chocolate hazlenut oil. Or I have a chocolate extract...would that be better?
Thanks for the help and great ideas....
Julia
Yes, you absolutely can. If you are doing raspberry in the middle it would be awesome to add some melted dark chocolate to the bettercreme, essentially make a ganache out of it, then cool it down and whip it. That is SO awesome. My mouth is watering just thinking about it. 
ok, I triein bettercreme...yummy. Not such a fan of the plain. i like the raspberry and strawberry too.
Thanks for the help!
Melvira, do you add the melted chocolate to the liquid bettercreme then cool that down & after it's cool whip it?
hmm..i guess I shoudl have asked how before i did it! At any rate I added cooled ganache to whipped bettercreme. Worked for me, but was less solid than i would have liked.
Julia
Oh! What happens if you just make ganache and dont whip it? Like say I did not make a good grocery list and forgot the cream (Gasp! I never!).
Julia
Hey Mel that does sound pretty tempting!
OH NO!! How could you FORGET something? We NEVER do that!
But... if you need to use it for ganache, it works great. It makes it a little sweeter than regular whipping cream, which is actually nice because when I make ganache with semi-sweet chocolate I usually like to add a touch of powdered sugar. I'm a sweet chocolate girl.
I sped read through the post again & didn't see an answer (doesn't mean it hasn't been though)
Can you use icing fruits in bettercreme? If so, do you have estimates?
Does it double in volume when whipped, like whipping cream?
Can you melt chocolate chips & add to get a whipped mousse texture? Do you let the chocolate cool before adding & do you add while bettercreme is liquid or do you whip to soft peaks first?
I was also thinking about a white chocolate mousse. Would you use the pudding + bettercreme or melt white chocolate chips + bettercreme or both?
Hey Dandelion... we were just talking about making whipped gnanache with it! You read our minds! Hahaha! I will try to answer your questions in order here...
Can you use icing fruits in bettercreme? If so, do you have estimates?
Yes if you are referring to the sleeve filling stuff. Due to the varibles in language from country to country, icing fruit may mean something different to you than to me, I don't know!! 
If you are not referring to sleeve filling, please let me know and I'll answer again!! And, it's completely up to your personal tastes how much you use. If you use the sleeve filling, I would whip the bettercreme first, then fold in the filling to your desired lightness.
Does it double in volume when whipped, like whipping cream?
Yes, for all practical purposes it ACTS just like whipping cream, but it's stable, can be left at room temp, and is pre-sweetened. Very versatile. Anything cream can do, this can do (better?) hehe.
Can you melt chocolate chips & add to get a whipped mousse texture? Do you let the chocolate cool before adding & do you add while bettercreme is liquid or do you whip to soft peaks first?
We were just talking about this very thing! You can use the bettercreme instead of whipping cream to make a ganache, then cool it and whip it like you would to make whipped ganache. Or, for a simple mousse, mix a package of chocolate pudding and about 1/2 to 1 cup of milk into the liquid and then whip it. Fantastic, and delectable!
I was also thinking about a white chocolate mousse. Would you use the pudding + bettercreme or melt white chocolate chips + bettercreme or both?
Again, this is all up to perosnal preference. If you like the real chocolate flavor, then go that route, but for an easy and delicious white chocolate mousse, you can't beat the white chocolate (or any flavor really) Jell-O and bettercreme combo. I'm telling you, it's spoon worthy! In other words, if you don't have any cake on hand, get a spoon! This stuff is GOOOOOOOD!
Thanks. As for the icing fruit, I was referring to the CK icing fruits http://countrykitchensa.com/catalog/product.aspx?T=1&productId=619093 . They are super concentrated, so I don't think it would take much. But if not I have the sleeve thing or preserves I can use.
You said in the last response "you can't beat the white chocolate (or any flavor really) Jello- and bettercreme combo." Did you mean CAN? I'm hoping so....I get carried away typing too 
I'll be doing my thang tomorrow, thanks.
Sweeeeet!
And now that I read that again it makes sense. Duh me!
Sweeeeet!
And now that I read that again it makes sense. Duh me!
Hey, I have those moments occasionally. Where something someone says just doesn't seem to make sense. Sometimes it's because my brain has filtered out a word! (Or sometimes because they left one out! Hehe!)
My husband forwarded me an email the other day where the subject said "In your weren't sure how to do this." I stared at it and got so irritated that I didn't even care what the email said! It was supposed to say "In case you weren't sure how to do this." I am such a stinker about language. I really need to get over it!!!
OH... I want to mention that I am not a stickler with someone who speaks english as a second language!!! When I see someone using hard to understand grammar, and then it will say something like "I hope this correct, not good english!" that makes me smile because I realize how lucky I am that they can use it well enough that I got information out of it! I just get irritated when someone who has been raised using english can't even make a sentence that makes sense half the time. I'll shut up now... I know I'm so picky!! 
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