Hi everybody, I just can't stop reading all these wonderfull tips, I just read a few pages on this topic, I plan on reading ALL of them later, but I live in South Texas and at Sams I bought (just one time) a bucket of Bettercreme. The brand is RICH'S, its 15 lbs. and it says: Prewhipp[ed vanilla artificially flavored Bettercreme, non-diary icing and filling. Is good but I didn't like it a lot because the consistency of it I thinks is a bit dry, and it says: shelf life: frozen product: 365 days, thawed unopened in refrigerator: 21 days, thawed open in refrigerator: 14 days, my friend opened one one night, and forgot to put it back in the fridge and in the morning it was full of ants, so she had to throw more than half a bucket to the trash. I used to buy the liquid form at Sams too, but lately they don't have it in stock, there is a store in the city next to mine, like 10 minutes away that sells only bakery items, and they sell it there, the liquid form, but is too expensive there. Well, a friend of mine found this place like 35 mins. from my home, is called Mr. Bakery,is owned by a couple, is a tiny place that sales wholesale or individual items to bakeries or regular people. They have the liquid form, and they sell it waaaaay cheaper than the other business, even Sams, its called: WHIP 'N TOP pastry topping, a non diary product, refrigerate after thawing. it's 8lbs. 13 oz. I like this one better, and Mr. Bakery sells it for I think $34.85 the box with 4 boxes of 8 lbs. each. not even $9.00 each, he also carries the chocolate one, I have never tried that one. I usually use it by itself, sometimes added some extra flavoring, but now that I read all that you can do with, I feel blessed that I have it so easy at hand and can't wait to try some of your ideas. I also tasted the buttercream ready to use at Sams, and personally don't like it. Well, I hope this helps someone, since I have not read all the pages, I don't know if anyone has already posted this info. If anyone needs his phone number, I can post it he has a local number and I think a 1 800 number, I have to check. Have a happy and blessed new year to all of you. 
I'm sorry if this has already been answered, but I couldn't read through all 27 pages right now!
Does bettercream crust? Is it good for decorating, easy to smooth, pipe...?
I really hate homemade buttercream. I like the wilton premade stuff but I'd like to try others. Thanks!
butternut.. I use the wedding bouquet regulary now everyone in my area loves it !
Oh, I'm sorry, I totally forgot to comment on that! RUDE! Sorry. I have tried the creme bouquet, which I am just going to guess is the same... I like it, but it's not the way I go normally. Only if someone requests that type of flavor. My wedding icing is distinctly almond flavored because to me, that's just what wedding icing is supposed to taste like. That's just my narrow opinion, but so far, so good! 
Hey Mel ! The creme bouquet and wedding bouquet are not the same they taste different I have both!
I have to say that once I started using the wedding bouquet its my most asked for flavor.
I also love the almond to.
Yes I say its more almondy ( its a word to me ) he he..
Its different cause you can tell it leans to the almond flavor yet its not just mostly almond. Its one of those good mixtures that some say its more almond and others say I think it MIGHT lean to vanilla and so on.. But its good !!I order 2 bigger bottles at a time.
Where can you order the wedding bouquet flavor?
I get the wedding bouquet From B&B cake and supplies ...I have the address around somewhere.. Its a place Sharon ( sugarshack) shes the one I first heard about it from....Oh wait I remember where it is .......
B&B cake supply
13096 Shannon Ln
Hammond ,LA
70401
985 542 8079
She mixes it her self. I think you can now also get it from maybe global sugar art?? But I like these bigger bottles better even with the shipping, it was still cheaper at least it was when I last ordered it this past July, Could have changed by now.
Please forgive me if this has been answered, I have tried to read most pages. Maybe I am having a senior moment, but when adding pudding mixture to bettercream, is the bettercream whipped to peaks first, then the pudding/milk mix added at that point, or is the pudding/milk added to the bettercream before beating. Thanks for any replies.
Please forgive me if this has been answered, I have tried to read most pages. Maybe I am having a senior moment, but when adding pudding mixture to bettercream, is the bettercream whipped to peaks first, then the pudding/milk mix added at that point, or is the pudding/milk added to the bettercream before beating. Thanks for any replies.
I actually add the pudding mix directly into the liquid Bettercreme and then blend. It stiffens much faster that way. And if you use the "cheesecake" flavored pudding mix you can bypass using cream cheese.
But if you want to make it richer, you can melt white chocolate together with a little liquid Bettercreme, beat it til smooth, and then add it to whipped Bettercreme. I do this with semi-sweet chocolate and chocolate flavor Bettercreme, too.
I do the same as Melvira with BC - hi-ratio (beat the h*@# out of it) and tons of flavor. LoRann flavorings are the best for BC because they are concentrated oils designed for use in chocolate and candies.
I made the bettercream with the hersheys whoppers malt syrup tonight. My husband and two year old son loved them. I'm taking the rest of them to a birthday party tomorrow. Melvira, thanks for the recipes. Here's a pic of the cupcakes. The cupcakes are chocolate cake with the flavored bettercream, chocalte sprinkles, and a whopper candy on top. So yummy!
Duuuuude, that was wrong! I just smacked my face on the screen trying to get to those cuppies!!
You know what else is amazing? Make a roulade with that malted Bettercreme! OOOOOHHHHHHHHH BABY!! Bake a thin layer of chocolate cake, roll and cool, then unroll and fill with the malted Bettercreme, roll it back up and cover with ganache. I made that for Xmas and after demolishing the whole cake, people were licking the cookie sheet that I had under the cooling rack when I covered it with the ganache. 
Melvira, You make me laugh every time I read your posts. I'm gonna have to try making that roulade. I don't know if I'm advanced enough to do it but the worst that could happen is I fail miserably and have to sit and eat everything that fell apart to make myself feel better! I also just read about the snickers cupcakes. They look so good. I told my husband about them and he loves snickers so he can't wait for me to try those. I told him the recipe came from you and that your the one you had the recipe for the cupcakes I just made. He said I should make you my new best friend. I told him the funny thing is you only live a couple hours from us. We live in southern Wi. With all the snow and ice the only thing to do is bake and eat.
Anyway thanks for the recipes.
Hey TyeRiley! You tell hubby that we are now officially cyber buds, and he is in trouble!! He's going to need a new treadmill or some larger pants! You tell me what flavors he likes and I'm gonna create new stuff just to make him lose his mind! When the weather gets a little more stable I am going to come to Wi. and check on him to make sure he's got plenty of treats! Hehehehe!
As for the roulade... easy stuff man! You can do it. If the sucker cracks (yes, I've had it happen!) you put twice as much ganache on it and eat it anyway! Nuttin' wrong wit dat!!
Such good information here on Bettercreme! I called my local bakery supply place and they had no clue what I was talking about, so I'm going to try Sams. Does anyone know what size container it come in? I'm interested in trying it, but don't really need a gallon of it. 
Does it need to be refrigerated??
I just love this site. It really is addicitve. Everyone is so informative, which is great because I'm on my FIRST wilton class right now. I hope I can be half as good one day as some of you ladies.
thanks again!
RIC-Girl
Thanks for the imfo I'm interested in trying it, but don't really need a gallon of it.
Does it need to be refrigerated??
Oh trust me, you'll wish you had gotten a gallon! 
It lasts one year frozen, unopened in the fridge - 3 mo's, opened in the fridge - 7 days, whipped, applied to product - 5 days (not in fridge).
hi,
was just wondering if rich's coffee creamer is the same thing as bettercreme??? can i whip it up and use it for fillings? thats the only product from rich's that i have found. thanks
mary
I'm on pg 20 & have a crying baby. I was going to read through all the posts to look for an answer to my ?, but I'm cracking & asking...
How long can the cakes be left out if you use cream cheese, milk, or curds mixed into your bettercreme? I'm wanting to experiment with fillings and I've stayed away from these b/c they can't be left out for a few days & be safe (or am I wrong)?
I must say I tried 3 mock bettercreme recipes & they were all a disaster--sugar didn't dissolve & it was more the texture of SMBC not whippy at all. melody I'm going to give yours a try & pray it works. Well, off to a steaming shower to loosen my baby's chest
I'm not sure what the dept of health would say, but I use 8oz cream cheese mixed with 2-3 cups of Frostin Pride (I like it better than Bettercreme).
Usually the cake is served within 8hrs, but I just made one for my family that I had to travel 2 hrs with, found out there was no room in the fridge when I got there, so I left it on the cool, covered patio overnight and ate it at 11am the next day. So it was unrefrigerated for 24 hrs and nobody had a belly ache, lol! 
Oh, poor baby!! Sounds like a chest cold?? That is so miserable! Anyway, I would have to give you 'bad' information about how long you can leave them out on the counter with things like cream cheese in them, so I will only tell you what I have personally done. This is not to say that you will not get sick or something, I can make no guarantees, etc. but I have personally eaten cupcakes with filling made with cream cheese after 3 days in a moderate temperature room and they were fine. I've never had any last longer than that, so I can't say with any definitive authority. Do you sense I am trying to CMA?? I just don't want to say, "Oh it's fine, leave it out all week!" and then have someone get sick and want a pound of my flesh for it, KWIM?? They can have a few pounds of my fat if they really want it... 
Hey! Melvira and I are on the same page!
Hehehehe. But seriously, I have gotten a reputation for knowing about many things, but a lot of my knowledge is from what I have experienced. I mean, if I stuck a fork in a light socket 100 times and never got shocked, I might be prone to tell you that you can do that safely. Now, common sense would say that's not a good idea... but my experience would say... "Eh, go for it." hahahaha. But I don't want anyone knocking down my door when they look like a really bad 80's perm attacked their head and their front teeth are missing!
Ok, Melvira how much do you charge for these yummy looking cupcakes? I couldn't see the links you posted but did see the chocolate on chocolate w/ (was it) a whopper?
Another things I found today was Royal cheesecake mix (just the filling). I mixed it in w/ Bettercream & whipped. It was grainy at first but dissolved after sitting for a bit. So this may be my way of a non dairy cheesecake filling that will be shelf stable. Oh then I melted down a tiny bit of blackberry jelly & was in heaven.
I'm so ready to try so many, but my workouts are already 1-2 hrs & I would have to kill myself for sure!!!!!
If you've listed your most requested combos (I remember reading the chocolate malt) will you point me to it? We need an ongoing list like we had for the christmas candies/cookies.
I tried the mock bettercreme on pg 12 (?) and it was much better. Think I'll leave out the salt next time though---it didn't dissovlve 
Do you think it'll whip up better if I use a whisk attachment? I only used the paddle attachment. I also think I'll add a lot more flavor next time too.
Ok, I'll shut up now!
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