Thanks everyone for the help last weekend with my cupcakes. They turned out great. They were a huge hit. The chocolate peanut butter ones sold faster and the strawberry I still had 5 left but I didnt mind. They were so good. Thanks Mel for the ideas. I'm going to post the pictures of the cuppies in my photos. They dont look as good as yours mel but they tasted heavenly.
Karema
Karema,
Your cuppies look so yummy. I love the little strawberries on top also. 
just found this thread, off to gfs after work and to give it a shot tonight for the work birthday cake. sounds so yummy!!!
Christina
So have to share this! I made the yummiest filling this weekend for a wedding cake using the mock bettercreme as a base! Had seen an idea here on CC for a Toblerone filling that uses whipping cream, and got thinking.. .why not figure out a way to do it with bettercreme! So, took the mock bettercreme recipe and after cooking the flour/milk mixture, I added 1/2 of a lrg. Symphony bar (with toffee and almonds) and stirred until it was completely melted. Let the mixture cool and then finish the recipe like normal. FABULOUS! Put it in a butter cake and it was just divine! Thought I'd share!
Ok.. now that sounds like a slow happy death! Thanks for sharing!
Melvira: Question for you:
I use Richs non dairy whipped topping (which seems to be another name for what you get as bettercreme) My cxs love the taste BUT I use it only in a fresh fruit and cream cake; i.e. vanilla sponge with fresh fruit, jam, bettercreme and topped with the same. Similar to a strawberry shortcake.
I however use a standard butter cream for cakes when requested for a vanilla or choc..etc. now I am thinking since there is a plethora of flavors available why not use Richs instead of the heavy bc?
Problem- how do you decorate with Richs, i.e I have colored it in the past but they are not as vibrant as regular bc, plus it tends to have bubbles and is not as smooth as bc.
This would be so totally cool if it works out!! Thanks in advance!
Hey Monkess! Bettercreme is not the same thing as the non-dairy whipped topping! Bettercreme comes in a pink and white carton, the other stuff is blue I believe. They definitely are not interchangable. Bettercreme has a totally different taste, texture, and stability. (It's sweetened, whereas the whipped topping is not.) BUT... to answer your questions... you will only be able to get lighter colors when you color Bettercreme at home. It's just how it works. It won't take on the bright and vibrant colors. However, Rich's does now offer precolored Bettercreme in a few very vibrant colors. They have figured out a way to make it take those colors, but I doubt they are very willing to share how. I think it comes in black, red, purple, and maybe green or blue. I can't recall exactly without going to their site and looking. I have not ordered the precolored before, but I imagine it is just fine. Bettercreme can be used for your standard decorations like borders, roses, etc. you just do it the same way you do with the heavy buttercream. Just make sure it's whipped well enough to hold it's shape. As for getting it smooth... obviously the Melvira method roller does not work here. The best bet is a warm spatula, and just lightly glide over the top, it actually smooths out very nicely for me. Also, Bettercreme lends itself very well to sculpted sides. If you have a frosting comb try it. That makes it uneccesary to get it perfectly smooth and really gives it visual interest.
The best of luck on it, and let us know if there are any other questions! We're always happy to help!
Where in Canada can I buy Bettercreme. I live in Nova Scotia.
Where in Canada can I buy Bettercreme. I live in Nova Scotia.
Oh man... I haven't been to Nova Scotia in about 8 years!! LOVE IT up there. Unfortunately I don't know where you can find it, but you can log on to www.richs.com and find a link for a representative that can help you locate it. That is going to be your best bet, unless you can find someone around here that lives in that area and knows where to get it!
But, back to Nova Scotia... I am dying to come up there and take another tour of Cabot Trail in the fall. Talk about gorgeous. Standing on some of those outcroppings over the ocean is like standing on the edge of the world. That majestic beauty simply moved me. Last time I was there I spent a month in Sydney. The resort hotel I stayed at has the best chicken wings on earth!! Man, I have dreams about those bad boys!!
Where in Canada can I buy Bettercreme. I live in Nova Scotia.
Oh man... I haven't been to Nova Scotia in about 8 years!! LOVE IT up there. Unfortunately I don't know where you can find it, but you can log on to www.richs.com and find a link for a representative that can help you locate it. That is going to be your best bet, unless you can find someone around here that lives in that area and knows where to get it!
But, back to Nova Scotia... I am dying to come up there and take another tour of Cabot Trail in the fall. Talk about gorgeous. Standing on some of those outcroppings over the ocean is like standing on the edge of the world. That majestic beauty simply moved me. Last time I was there I spent a month in Sydney. The resort hotel I stayed at has the best chicken wings on earth!! Man, I have dreams about those bad boys!!
I am trying to track the bettercreme down, I got a distributors name (I called the company) and will give them a call after the new year.
Another company here is Canada Dawn products sells But-R-creme icing and icing base . See the link http://www.dawnfoods.com/Public/Dynamic/Products/ProductsCategory1
I will check both companies, hopefully they sell to homebased business in small or 1 case quantity.
I will keep you posted
Nova Scotia is beautiful in the fall, seeing the leaves change color is amazing.
Ok, several people lately have expressed interest in knowing how to substitute the pre-whipped stuff for the liquid in my 'guide' of how to use Bettercreme. Honestly, I can't remember if I addressed that somewhere in the past 20-some pages, so I am just going to re-address it right here. 
Yah, I'm lazy.
Some excellent ways to make amazing things with PREWHIPPED Bettercreme: hereby referred to as PWBC
To keep it light: Scoop some PWBC into a bowl and add a dribble of any type of flavor extract, coffee syrup, Hershey's syrup, jelly, essentially any liquid to taste. Use as much as you find tastes good to you. Stir lightly to combine then fill and ice your cuppies. Some of my personal favorites are Hershey's Malted Chocolate. Hershey's Strawberry, Coconut extract, and Banana extract.
Add a few calories: Take a 4 serving box of any flavor instant pudding and make it using less milk than called for. Maybe 1 1/4 to 1 1/2 cup. You want it thick, but not gummy. Allow pudding to set. Gently fold in PWBC until you have reached your desired 'lightness' of mousse. Some people will want more pudding-ish, some people will want more PWBC, it's all up to your personal taste. You can also add extracts or syrups to enhance your results.
Screw it, I like being chubby: Whip an 8 ounce block of cream cheese in your mixer bowl until smooth and light. Prepare a package of pudding as stated above, going a little lighter on the milk... perhaps 1 cup. Gently fold pudding into whipped cream cheese. Fold in enough PWBC to desired texture/lightness. Again, get creative and utilize extracts as desired.
PWBC can be mixed with anything that the liquid form can be mixed with. You must simply premix the 'other' ingredients and only fold in the PWBC. Put a large spoonful in a bowl and experiment with Torani syrups for example. Or, fold it into fruit curds for an amazing mousse. Key Lime curd and PWBC come together to make an incredible pie when spooned into a graham crust. Or even better... shortbread.
OMG... did you guys hear that?? That was my stomach rumbling. *sigh* Is there anything you can't do with this stuff??? Yah... you can't stop eating it! Hahahaha!
I had to laugh at your last comment, its sooooo true ! Why waste it on a cake/cupcake... when you can just sit down with the bowl and a very large spoon and go at it ! 
You have another convert! I went to one Sam's in town and they wanted $35 bucks for the PWBC container, so I went to the other Sam's in town and they only charged about $17 for the same size. They had chocolate and vanilla. I got vanilla since I can always add chocolate syrup to it. The vanilla by itself tasted ok but I'm gonna mix different flavors to it--starting with Kahlua.
Melvira you kill me, I like being chubby too. lol. Never a dull moment on any of these forums with you around.
Cupcake
hey mel....been watching this thread and maybe i missed the answer to this one, but if you use the pudding and milk combo to whip into the liquid bettercreme...what does that change the shelf life to? thank you so much...i absolutely adore this stuff!! it tastes like ice cream!
I saw buckets of chocolate and vanilla icing at Sam's Club when I was there last, but they didn't say "Bettercreme." They were all sitting underneath of table display of cakes. Would I be safe in assuming that this is the icing that you are talking about here? Does it not need to be refrigerated???
vixen: that's hard to say. I hate to give advice and have someone end up taking it to the extreme, getting sick, and blaming me! (Or worse yet, someone who purports to know everything come in an rip me a new one!hehehe.) But seriously, I have used the milk/pudding version and had cupcakes last for a few days without refrigeration just like plain bettercreme! Of course, they are normally eaten so fast, that's not an issue. 
mbt: No, I wouldn't assume those are right... I believe that might be something they call but-r-cream. It is not a whipped icing... it's a premade version of actual buttercream I think. Someone please correct me if I'm off here. I am pretty sure, though not completely positive, that the buckets will say Bettercreme on them, and they will be stored in the freezer until they are ready to use them. They only last for a few days once thawed.
hello everyone!!!
Mel, you are correct that stuff in the buckets is but-r-cream. I almost bought it until I looked at the ingredients and saw shortening on the list. ( I knew that couldn't be it) If you get bettercreme from Sams ask at the bakery department for the whipped icing and it will say richs bettercreme in red. I have to tell you that I tried the liquid and it was delicious with strawberry preserves and chocolate, mmmmmmmmm!!! I am so glad that I searched as much as I did for it.
hello everyone!!!
Mel, you are correct that stuff in the buckets is but-r-cream. I almost bought it until I looked at the ingredients and saw shortening on the list. ( I knew that couldn't be it) If you get bettercreme from Sams ask at the bakery department for the whipped icing and it will say richs bettercreme in red. I have to tell you that I tried the liquid and it was delicious with strawberry preserves and chocolate, mmmmmmmmm!!! I am so glad that I searched as much as I did for it.
hello everyone!!!
Mel, you are correct that stuff in the buckets is but-r-cream. I almost bought it until I looked at the ingredients and saw shortening on the list. ( I knew that couldn't be it) If you get bettercreme from Sams ask at the bakery department for the whipped icing and it will say richs bettercreme in red. I have to tell you that I tried the liquid and it was delicious with strawberry preserves and chocolate, mmmmmmmmm!!! I am so glad that I searched as much as I did for it.
Thanks, Mel. If I'm going to do buttercream, I will do my own! I'll check at the Sam's bakery about the Bettercreme.
Oh I totally agree!! No premade BC (that I've tasted) can match mine. At least not in my eyes, and that's what matters. Well, ok, no... it's what my customers think that matters, but they adore it. I made it differently ONE time and almost lost a limb when my #1 customer got some. Whew. I thought she was going to beat me down!!!
Melvira, now I have to ask, what recipe do you use as your regular buttercream?
Well... um... you see... it's... sort of like... very simliar to...
...the Wilton recipe...
...except I use good hi-ratio shortening, less water, I have a thorough process of creaming and whipping it which makes it very light, and I use a mix of flavorings in high, HIGH amounts. My BC is very flavorful, but even moreso aromatic! If I open a bowl of it in the kitchen, within minutes everyone in the livingroom comes running.
I've tried the MBC's and they just didn't do it for me. I prefer the American version, although a lot of people are against it.
Curtsmin, thank you for the confirmation on the bucket-O-BC. I was pretty sure that was it.
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