This perfect day was brought to you by Rich's Bettercreme! *cue soft music* 
PinkChateau, because you had such a great time, and wonderful results, I'm going to forgive you for making me seriously crave cupcakes for breakfast!! I feel like I'm right there in your kitchen with you!
OMG I bought BC and didn't know how to use it correctly and was going to toss it- at $16- I didn't just yet.... Hooray, now i can go play, just in time... my daughter wanted to invite att the girls in her class to her party so we moved it to the park. With Moms and siblings in tow, we are at 36!!!
My daughter despises fondant so I am doing a Kit Kat /M&M cake with a ton of min-cupake for the under 3 set.
Off to use the BC
I can't wait to read through the rest of the thread! I called my local GFS yesterday to see if they had the Bettercreme, they did! I was so excited because I planned to use it for the cupcakes I was making yesterday for a Derby party. I get there and the lady working says a man had some in and bought every last bit they had! 
I was bummed. I ended up getting the Rich's On Top icing per her suggestion. It was still really good!
I can't wait to get ahold of the BC and try it out!
I have been looking for Rich's Bettercream in NJ, but I have not found it. Can anyone tell me where I can get it.
Thank you so much! I've read about half, kinda skipping around and didn't find it yet
I also meant to ask, what about the richer and sinful versions, they sound wonderful!
You have to be a little more careful when adding 'spoilable' ingredients to it. You'll probably want to refrigerate it. I have left it out before after adding a bit of milk and pudding mix, it didn't kill me, but as I've said before, I don't want to tell anyone to leave it out and then have them get sick! I couldn't take that on my conscience.
I finally found somewhere locally that would let me buy some from them and WOW! I'm so excited - I added some lemon sleeve filling and it made the yummiest lemon "mousse" filling ever! Can't wait to try more this weekend!
Can I add cheesecake filling, you know the kind in the sleeve, to my bettercreme? If so how much? Thanks!
OMG I used bettercream with dulce de leche and snickers oh no this was so delicious!! yummy!!!
Thank you!!
should I whip it first or after I fold in the filling? Thanks a bunch!!
should I whip it first or after I fold in the filling? Thanks a bunch!!
If you're adding something like sleeve filling or already prepared pudding, etc. definitely whip the Bettercreme first, then fold in your other filling ingredient. 
Thanks so much for the info, also have you tried peanut butter mixed in?
Thanks so much for the info, also have you tried peanut butter mixed in?
Peanut butter is amazing! You can get the peanut butter syrup (Reese's brand, but not the Magic Shell that hardens) if you're lucky and have it in your area. Otherwise you can thin down some peanut butter with some liqiud Bettercreme, then when it's sort of syrupy stream that into your big bowl of Bettercreme. It is AMAZINGLY good. I'm making some of those today (along with 6 other flavors or so) and will have a hard time not 'holding one back' for later! 
Lip lickin' good!
Heck, I didn't even thin the PB down, I just folded it in. Pair that with a chocolate cake and--WOWZA!!
Oh wow! I thought it would be too thick to fold it in. Good to know! Thanks.
OK, I might have actually used the hand mixer to beat it in. I don't remember! 
All I know is, I whipped the Bettercreme first and then added straight up plain ole Jif 
I finally got my hands on some bettercreme. It's sitting in the freezer calling to me. My question is this, I want to make a filling using the pudding so it's a little stiffer. If I have left over filling already made up...how do I store it? (can I freeze it) how long will it last?
I'm a hobbyist so I don't have a lot of cake orders etc. I just don't want to waste any of the yummy stuff.
Thanks!
I finally got my hands on some bettercreme. It's sitting in the freezer calling to me. My question is this, I want to make a filling using the pudding so it's a little stiffer. If I have left over filling already made up...how do I store it? (can I freeze it) how long will it last?
I'm a hobbyist so I don't have a lot of cake orders etc. I just don't want to waste any of the yummy stuff.
Thanks!
You can put it in the fridge for certain, it will be fine for a few days. I can not really speak knowledgably about how well it freezes once the pudding has been added simply because I've never done it. Sounds like I need to try it! If anyone else has done it, by all means, please chime in with your experience!! TIA!!
Thanks Melvira. I'll be making it next week. If I have any left I'll try freezing it and see what happens
Thanks for all the advice. Made the Peanut butter, oreo, and cheesecake flavor variations for my first big event....300 cupcakes for prom! Everyone LOVED them! Thanks a million!
After reading this thread I was on a quest to find this Bettercreme. To my surprise I had 2 GFS in my area!!!. I picked some up today, and just made 1 cup for a little smash cake for daughter's 2nd Birthday tomorrow. I wanted to see what it tasted like plain, so I let it whip in my KA. I forgot to add any vanilla etc. The one I purchased is vanilla flavored they did not have any plain.
Anyhow I added about 1/2 a box of white chocolate pudding and it stiffened up a bit with a slight graininess, not much though. Didn't read first to mix it with milk.
Well want a laugh??? The container says best mixed at a 45 degree angle. So I tip over my KA and forgot to move the lever forward. Cream went every where. I had lots to taste test, after scooping it off with my finger off the counters. Yumm..I really liked the taste, and it really resembles the flavor of some grocery bought cakes. I like the versitilaty it has with mixing with fillings and such for a shelf stable product. As well, as the smoothing ability.
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