Squeeky, that is awesome! YUM!!

Yah, pretty much the rule with whipped icing is to not add enough liquid to start breaking it down. As long as you don't get too liquidy, you can do almost anything!! SO fun, and SO good!

Thanks for the reply on the Strawberry filling. So if the canned strawberry filling says "refrigerate after opening" do you think it will be o.k. to leave out overnight filled in the cake? I was planning on decorating the cake with fondant the night before.

*snork* SOOO many people know what I'm about to say because I've given them this same helpful advice when asked!!

I'm not saying you CAN AND SHOULD leave it out at room temp... All I know is that I HAVE done that on many occasions and it has been perfectly fine. No one has ever gotten sick or anything like that. So, taking my personal experience into consideration, you can decide whether or not you feel comfortable leaving it out. (Translation: M'eh, I would, but please don't try to sue me for saying it!)

LOL Thanks for your reply, I will go ahead and try it. You have been so helpful.

My pleasure!

Gonna try some of these

I made an Irish Cream filling last night and it was awesome. I used white choc pudding bettercream and Bailey's.....yummy! Melvira on a non-bettercream question when you use perishable fillings how do you refrigerate cupcakes? I'm worried about them drying out. Thanks

I have a couple of questions about the mock whipped icing. Am I understanding correct that it does not have to be refrigerated?

I am wondering how it will mix with other add-ins. I have gotten pre-whipped Bettercreme from a local bakery (as that is all that is avail). I have noticed that when I stir in-say-caramel topping, after I use it as filling and taste it later the filling has become dry/stiff. I assume this is from over-mixing, but I do not fold more than I have to to avoid this, but it doesn't matter. Any tips to avoid this with the mock icing??
Thanks!!

Did I miss where someone asked about using whipped cream, instead of the bettercreme? That is what I do with the pudding for filling...must have missed it.

I bought a tub of Bettercream today, but before I open it, I have a question to ask.

I remember reading something about not being able to use fondant decorations and use bettercream as well. How about gum paste decorations? I have made tons of flowers and shells for a birthday and a wedding, and I would rather return the bettercream if I have to, compared to redoing the cake layouts.

What would be the best way to use the gum paste decos? Regular buttercream? Some are mixed with fondant as well.

Took me forever to find this thread again. Probably should have asked before I drove an hour to get it

It looks like we're still not getting notices on this thread I can't answer many questions but if you use real whipping cream with pudding it has to be kept refrigerated.

On a side note, I wanted to post that I froze my whipped up Irish cream filling made with bettercreme for 3 weeks and it held up great. Thawed it and it was ready to go. I was able to fill 36 cupcakes with 1 cup liquid bettercreme whipped with 1/2 box of pudding. I'm not sure if we've ever discussed how much bettercreme you need for certain orders so I thought I would share. I only filled the cupcakes with bettercreme filling. I iced them with ganache.

Hey Melvira! I was just googling bettercreme with cream cheese and noticed a post you made many a years ago where you added 1/2 c sugar to your cream cheese, 1pk pudding, 1/4 c milk, 2 c bettercreme. Do you still use that recipe or have you taken out the sugar on the main page because you like it better without????

Just wondering, I'm thinking bout trying it....no rush...thanks
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Hey guys ...

I'm planning to make Tiramisu cupcakes tomorrow and I wanted to make a mocha-coffee type flavoured mock whipped icing. I couldn't get a hold of tiramisu coffee creamer so was wondering what I could do to make it more coffee-like?

Thanks

Hopefully it works out, it sure is yummy! I wouldn't leave it out more than two days though.

You all make me smile!

It's probably in here somewhere, but I got a little lost in the 83 pages of this post.....

Bettercream vs. Pastry Pride - - - is it basically the same? Or is Bettercream more like Frostin' Pride?

I am trying to find it at our local Sam's or Smart N Final.....I'm sure there is some to be had around here somewhere!

Melvira, I have a question. Do you have to refrigerate the cake after being frosted or can it be left at room temperature, if so, for how long?
thank you.

Melvira, whould you happen to know what causes the colored sprinkles to bleed on the bettercreme icing?

I've read about 1/2 way through the posts, and didn't see where my questions had been addressed...please forgive if they are repeats.

1) does the pudding addition affect the way you store it? I would think the pudding needed to be refrigerated.

2) can modeling chocolate be used on a cake with bettercreme?

The only kind of bettercreme i can get my hands on is the pre-whipped. I have only just started playing with it.

Thanks for any help on this. I'm making a cake for tomorrow.

1) does the pudding addition affect the way you store it? I would think the pudding needed to be refrigerated.

No, by adding only the instant pudding mix that's been made into a paste using hot water, you haven't added any dairy and you haven't added much water, so the product remains shelf stable at a room temp under 80F.

2) can modeling chocolate be used on a cake with bettercreme? I'd test it first. Bettercreme has a high liquid content and that can cause some color leaching and some melting of things put on it, especially in hot and/or humid conditions.

HTH
Rae

I have the quart of bettercreme and am having a party tomorrow for my sons b-day. Would it be fine for me to whip/flavor the bettercreme tonight and store it until tomorrow morning? Fridge or just airtight container on the counter?

I am making cupcakes in ice cream cones and am worried about them getting soggy, so I am going to bake them in the morning and let them cool, and want to frost right before the party. I personally think the bettercreme tastes better after it is flavored and sits for a day or so, but I haven't done this without actually putting it on the cake/cupcake first.

Sure. It can sit at temps under 80F for up to 5 days. If I'm going to use it the next morning, I just leave on the counter so it's easier to pipe/spread.

Rae

Thanks! I kind of suspected that was the case, just wanted to check and see if anyone else had done that. I think the flavor improves as it sits, so I would like to make it now and have it to use tomorrow.

Thanks again!

I was planning on making cupcakes topped with bettercreme and brightly colored fondant numbers...have any of you tried something like that before? I'm not sure if the bettercreme will break down the fondant or if the colors will bleed into the white bettercreme Thanks, guys!
P.S. If anybody has found the liquid Bettercreme in the DFW area, please let me know. I found it at one store, but they charge me $9 a quart. Thank you!

Thanks Melvira. This is great, I will try some of these!

Does anyone in Canada know where it can be bought/ordered retail? Thanks.

Im not sure if it has been asked but after searching high and low for bettercream the only thing i could find here in Canada is Richs Whip topping. has anyone used this? The directions say to thaw and then whip. My concern is if it is as stable as the bettercream seems to be.
thanks.