I found some syrups that sound like they would be a good addition to a bettercreme recipe
http://www.preparedpantry.com/pioneer-valley-gourmet-apricot-syrup-fruit-1.aspx
They also have jams which may be good in a filling
http://www.preparedpantry.com/jam-jelly-strawberry-apricot-raspberry.aspx
You guys with all your online stores and ideas... you are gonna make me fat(er) and bankrupt!!!!
I made the Whopper cupcakes finally and man oh man, did people love them! I even ate one and I do not like malted milk. It was a case of mistaken identity when I was like seven (whopper for a milk dud). Anyway, it takes me a while to get around to doing things, but I finally did and I am so glad I did.
I gave my husband, who loves malted milk by the way, a bowl full of leftover whopper bettercreme and the cake bullets created from the apple corer (that was an ingenious idea). He licked the bowl. Now if only I could find Bettercreme a little more reasonably priced. I think I read that it is around $5 for the 32 oz container. I paid $10 for that. I didn't mind paying $10 until I noticed that is double what others are paying. *Sigh*, I guess I will have to try my Sam's for the premade stuff.
Next... Snickers Cupcakes!!! Mmmmmm caramel!
I'm telling you, even people who aren't crazy about malt end up liking these! My sister does NOT like malt and she does NOT like chocolate (must've been dropped on her head a lot as a baby 
) but she LOVES these chocolate malt cupcakes! Even asks for them when she visits!! Makes no sense, but it's true! Beware the caramel in my Snickers thread... it's addictive stuff. 
Ok- I have a Bettercreme problem..... I know when you overbeat it looks like bird poop.
So I take great care and slow it down and am very careful NOT to overbeat. It looks smooth and silky in the bowl and when I use a spatula to ice it looks great.
BUT, when I use a bag and tip- bird poop!!! What the heck????
Is it the way I am filling the bag??? Any clues?
Ok, I've noticed that this can happen sometimes, you whip it, it's good, a little time goes by and it gets kind of a clumpy texture. I think it stiffens as it sits (which would explain why the prewhipped always looks bird poopy-ish) so you kind of need to stop whipping right before it looks completely done. I think it might also be the heat from your hands when piping, but I can't swear that's true.
Anyone else have some other thoughts on this?
I'm going to pipe it here. I too have had the problem of whipping to the consistency I want only to find 10 min or so later that it has that bird poopy texture. So, I now underwhip to where it's "smooth & silky" looking & then it's usually fine by the time I use it.
I do have a ? about the prewhipped b/c I may get some. Can you add the liquid BC to it if it's too thick or are you screwed if the batch you get is too thick? Also, will adding other liquids (syrups & what not) bring back a smoother texture?
Too hot to handle 
. I'll hopefully be in luck & get my SIL to pick me up some at sam's
ETA :
Have you tried using gloves when piping?
I'm trying to figure out if the prewhipped or the liquid is more economical. I can get the 15# prewhipped at Sam's for $19.63 and a quart of the liquid at GFS for $4.69. The prewhipped certainly is more convenient. But if the liquid tastes better, I'd rather go that route. How much does the quart yield? Thanks.
I don't remember where I read it, but someone said it's suppose to triple in volume. But if it acts like whipping cream it will double in volume. I've not measured it in volume.
Has anyone ever used the Choc version of Bettercreme? I'm wondering about the taste??
Does it need "doctoring" like the vanilla??
Is it better to flavor the Vanilla with Chocolate or use the Choc. one.
I'm thinking I would really like the malt with the Choc.
I've only tried the Choc. Bettercreme, not the vanilla thus far. My Smart and Final only had the chocolate bettercreme, but carried Frostin Pride and Pastry Pride. IMHO, Pastry Pride is horrible...too synthetic. It's cheaper -- now I know why!! The Frostin Pride is good and can be used "straight" with no doctoring. Like I said, I haven't tried the vanilla bettercreme yet, but you can't go wrong with the chocolate bettercreme.
In judging my evaluation, let me say that I have a very sensitive palate and prefer traditional, scratch-type fillings. Not bragging, just had many years of flavor analysis and product development. If the flavor is not balanced just right, I can pick up the "off notes".
IMHO, Pastry Pride is horrible...too synthetic. It's cheaper -- now I know why!! The Frostin Pride is good and can be used "straight" with no doctoring.
Hey, thanks for posting this, I thought it was just me! I cannot STAND that stuff, I thought I was just oversensitive. Now I know that perhaps it's the product itself. I'll give FP a try next time I need something nondairy. I agree, it's frustrating that they have Rich's in chocolate, but not vanilla 
because I have always wanted to try some of these zillion Melvira variations, but with PP I was like: YUK.
I have not had the opportunity to try to choc bettercreme, but hopefully will someday! *wistful sigh*
If anyone is deliberating between the prewhipped and the liquid, all I can say is, the liquid is 100% better!! JMHO... the prewhipped tends to have a clotty (previously referred to as bird poop!!) texture. Now, that's not to say that you can't fix that with a little doctoring. I just prefer the liquid. Except in a situation like I had last night where you can't get the crap to whip up. ERGH!
IMHO, Pastry Pride is horrible...too synthetic. It's cheaper -- now I know why!! The Frostin Pride is good and can be used "straight" with no doctoring.
Hey, thanks for posting this, I thought it was just me! I cannot STAND that stuff, I thought I was just oversensitive. Now I know that perhaps it's the product itself. I'll give FP a try next time I need something nondairy. I agree, it's frustrating that they have Rich's in chocolate, but not vanilla
because I have always wanted to try some of these zillion Melvira variations, but with PP I was like: YUK.
Pastry Pride is OK if you doctor it. Frostin' Pride is better straight, but I still need to doctor it to be happy with the taste. I'm super sensitive to that "chemical" taste.
One more ?
If I fill cupcakes with cookies and cream made with Bettercream, do you think they would last a week while I ship them overseas?? I wrap in a vac-sealer.
Zoom, I would be afraid of that because you don't know for sure where they may have to set over in some heat. Now if it were at home in the house where the temp is control I'd say ok! Thats just my opinion! 
I tried doctoring PP by using Shirley's Mock Bavarian recipe, I still didn't like it, it still had that chemically taste IMO. Although I admit, once it was in the cake it tasted fine and everyone loved it. FWIW I experienced the same with chocolate Bettercreme i.e. I didn't like it straight, it just tastes weird and chemically. But when I mixed it w/nutella and filled a cake with it, it was quite good. I think that the cake overpowers the mild chemical taste that people like you and I detect.
zoomzone, although I am not the expert on Bettercreme, my understanding of the product is that it is far too perishable to ship overseas. Because you have no idea what kind of temperature the package might be subjected to during that many days of shipment, whether in hot trucks or warehouses, etc.
I am going to have to also put the kibosh on the idea of shipping anything with Bettercreme overseas. It can only handle moderate temperatures, so imagine them being in the back of a truck in the sun for a couple days... *shudder* I can't even finish that thought. Bleugh!!
So Mel, you're saying you won't ship my bettercreme surprise cake to Siberia for me?? 
So Mel, you're saying you won't ship my bettercreme surprise cake to Siberia for me??
Well, of COURSE I will... but I will deep freeze it, pack it in dry ice, and pay the extra $100 to have it overnighted directly from my kitchen to your waiting plate!
Are you seriously in Siberia?? Or are you just picking on me?
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