Help Gritty Bettercream

Decorating By twooten173 Updated 3 Apr 2009 , 3:02pm by BlakesCakes

twooten173 Cake Central Cake Decorator Profile
twooten173 Posted 3 Apr 2009 , 2:38am
post #1 of 3

When I flavor vanilla bettercream with pudding, it has been coming out gritty. Any ideas why? I use 3.4 ounces pudding to one carton of bettercream. It tastes fine, it's just gritty.

2 replies
peg818 Cake Central Cake Decorator Profile
peg818 Posted 3 Apr 2009 , 2:33pm
post #2 of 3

mix the pudding with a little milk first then mix with the bettercream makes a nice mousse type filling, and will be smooth. Why you have the grit is that the sugar in the pudding isn't dissolving in the bettercream

BlakesCakes Cake Central Cake Decorator Profile
BlakesCakes Posted 3 Apr 2009 , 3:02pm
post #3 of 3

I mix my dry pudding with about 6 TBSP of HOT water to form a paste. I then blend in a little underwhipped BetterCream, smooth it out a bit, and then add that back into the rest of the underwhipped BetterCream and mix on medium for another minute, or so. No grit.

By not using any dairy product in it, you keep it shelf stable for 5 days without refrigeration.


Quote by @%username% on %date%