Ok I finally got through all 46 pages, made multiple phone calls, need to try about a million flavour variations, need to try making the mock bettercreme so I can try the variations cause it seems no one in Canada sells Bettercreme and do a LOT of working out so I can work off all of the extra calories. Oh and there is so much knowledge here! You gals are all great!

I was purchased a whole case (12 cartons) of the chocolate Bettercreme and when i made a cake and iced it... I really didn't like it as much. as the white version

I love using the chocolate moussee as cake filling on dark chocolate fudge cake..

I only bake for myself and family and use Bettercreme because they LOVE IT!.

iramirez94, did you try making the "richer" version with a pudding mix? I made my chocolate bettercreme with a box of chocolate pudding mix and a 1/2 C. milk. I also had a sample of dulce de leche from amoretti and added that too... everyone said it tasted like hot chocolate. yum!

Ladykinster.. that sounds yummy. I will try it soon and see what my family says.

They didn't like the chocolate bettercreme..they said it was too sweet? How can anything ever be "too sweet"

Thanks for the suggestions..

Dag blast it all -- I'm not getting email notices on this thread!!

Well I'm glad to know it's not just me. Oh well, variety is the spice of life as they say...

This is an awesome thread! thank you!

The buttercream icing that you make, is it also good for cakes? I use the wiltons recipe now and it has a lot of those little holes all over it (if you know what I'm talking about) I want to start doing buttercream cakes as well as the fondant cakes I am already doing but I cant do that with the buttercream icing I am currently making. Am I doing something wrong to create these air holes or is it the recipe? I would really like to know! Thank you!

bmarlow - this thread is all about bettercreme, note the spelling. It is a product that you whipp up. It is like grocery store icing - whippy, less sweet than PS buttercreams. Frostin' Pride and Dawn Velvety top are similar. You can't use it under fondant.

The air holes are from the process of making your buttercream. Sugarshack has a cool technique to get air-free buttercream, and Serious_Cake's has a video on youtube that shows how to smooth them out. They are just part of buttercream for the most part.

Some one help.. I've been reading a lot of posts about this infamous bettercreme. I relly want to get some and just so happens my MIL has a restaurant and orders from sysco. I read that I will probably have to buy a case. My question is does this stuff expire (well im sure it does) but how long is the shelf life? I don't have a business, so I wouldn't use it everyday. TIA

Rather than start a new thread, I am going to post this question here. I know the information is on CC somewhere because I've seen it, but there are way too many Bettercreme threads to search through all of them.

Can anyone tell me where Bettercreme liquid is available in Houston and the surrounding area? I have a source for myself personally, but am trying to find the information for someone else.

Thanks so much!!

No idea mbt. Smart & final? Try Walmart or Sams? Same places everyone else has to check

My cousins baby shower is this weekend and she loves bettercream. I'm making the cake but never have worked with it. I have a few questions though. Does it have to stay in the fridge? Can it be colored? Can it be piped with?

I had a baby block theme I was going to do, but now that she wants bettercream I know I can't do it because it can't go under fondant so I'm trying to come up with new ideas.

I use the Bettercreme alot and yes it can be colored I always add alittle meringe powder to mine it makes it easier to work with but you have to use it fairly quick or it gets to stiff from the meringe powder so just mix aliitle at a time and if using the meringe powder it can stay out of the refrigerator longer I have left mine out for several hours as long as its not real hot. Good luck with your cake.

I use the Bettercreme alot and yes it can be colored I always add alittle meringe powder to mine it makes it easier to work with but you have to use it fairly quick or it gets to stiff from the meringe powder so just mix aliitle at a time and if using the meringe powder it can stay out of the refrigerator longer I have left mine out for several hours as long as its not real hot. Good luck with your cake. The most important thing when working with bettercreme is make sure it is completely thawed before using.

To me, Bettercreme has the texture of whipped cream. It is Non-Dairy and temperature stable so no, it does not need to be refrigerated after whipping. Yes, it can be colored. Yes it can be piped, but the piping options may be limited to simple borders and such because of its light and fluffy texture. You're right that it can't go under fondant, but maybe you could just leave the blocks iced in Bettercreme. I recently did Baby Boy blocks and Baby Girl blocks in buttercream, but I think it would work with Bettercreme too. Pics are on the top row of my photos. I think they turned out pretty well for not using fondant. My cut outs were fondant, but maybe you could pipe letters, numbers and designs with different colored bettercreme.

Thank you. I'm not sure what I'm going to design wise now since it's very limited, but at least I know now it can be colored and left out since it's non-dairy for a few days. I'll try a few borders first on a board to see if they will hold. Thanks for all of your help. This is a great thread!

I think bettercream and be piped with more than people give it credit for - but maybe thats just me because I'm used to working with IMBC, and everyone says the same about it. I can do roses and such with both.

Has anyone used bettercreme with nutella? Thanks!

Has anyone used bettercreme with nutella? Thanks!

Do these recipes work well with making roses?

Thanks Tammy!!

Thanks Tammy!!

Okay, i'm going nuts trying to find this product Any ideas how i can locate it...i've tried sam's and walmart and local supply store and NOTHING! can it be shipped from a website or something along those lines? I'm out in California. Any info would be great!

I get mine at Smart and Final, but it is also available at a local Grand Events store (party store).

My local (CA) S&F carries it but only in chocolate. The vanilla product they carry is Pastry Pride but I think that stuff's nasty IMO. However my local cake decorating store carries Bettercreme. It's in the back so I would never have known had I not been chatting with the owner about nonperishable icings and fillings. If you have a local cake decorating store, you might want to give them a call and see if they stock it?

ceshell -- you are absoultely right. I get the choc. Bettercreme from S&F, the Frostin Pride from S&F (much better than Pastry Pride), and the vanilla bettercreme from the party store (if I travel far enough; usually I just use FP for all my recipes that call for vanilla bettercreme). My cake store carries another kind of non-dairy whipped topping, but I haven't tried it yet. It's about as far away as the party store, so it is a special trip. May have to try that next time!

Frostin' Pride is what I use from Smart and Final and I've never had problems with it. Tastes great with stuff added.