I would pm Melvira-she is the queen of Bettercreme
keep whipping it'll get to the right consistency...just takes a long while.
http://www.rich.com/product_info.cfm?catid=6159
The website has several products, one of which looks like you can use it straight out of the bag, tip included.
But I see a small container that looks small milk carton.
which product did you purchase?
did you get the bucket or the carton.... for the carton I've used both the whip attachment and the paddle one.
If the bucket from the bakery its should be ready to use and not need anymore whipping...
I've only ever bought one bucket but was kinda like a stabilized whipped cream took some time to get the hang of of it.
It is store bought from sam's club. Rich's bettercreme. Says not to whip it. Should I?
This is pre-whipped stuff, not the frozen quarts you whip yourself.
I guess you could try adding some PS to it.............
When I whip my own, I stiffen it by adding instant pudding mix that has been mixed with hot water to make a paste. I'd think that if you mixed some of this paste in with the pre-whipped stuff, it would stiffen it.
HTH
Rae
It is store bought from sam's club. Rich's bettercreme. Says not to whip it. Should I?
This is pre-whipped stuff, not the frozen quarts you whip yourself.
I guess you could try adding some PS to it.............
When I whip my own, I stiffen it by adding instant pudding mix that has been mixed with hot water to make a paste. I'd think that if you mixed some of this paste in with the pre-whipped stuff, it would stiffen it.
HTH
Rae
Blakescakes, this sounds very interesting and yummy! Does this act like a whip cream stabilizer? How does it hold up? Are you willing to share any recipes for this stuff?
tnx! 
It is store bought from sam's club. Rich's bettercreme. Says not to whip it. Should I?
This is pre-whipped stuff, not the frozen quarts you whip yourself.
I guess you could try adding some PS to it.............
When I whip my own, I stiffen it by adding instant pudding mix that has been mixed with hot water to make a paste. I'd think that if you mixed some of this paste in with the pre-whipped stuff, it would stiffen it.
HTH
Rae
Blakescakes, this sounds very interesting and yummy! Does this act like a whip cream stabilizer? How does it hold up? Are you willing to share any recipes for this stuff?
tnx!
look in the forums search for bettercreme fun...Melvira hooks us up with all the lil tips and recipes
Blakescakes, this sounds very interesting and yummy! Does this act like a whip cream stabilizer? How does it hold up? Are you willing to share any recipes for this stuff?
tnx!
Sure. I purchase the frozen liquid Bettercreme in quarts--chocolate & vanilla--at my local GFS.
When I need a cake filling, I whip up some Bettercreme to soft peaks. In another bowl, I take a box of instant pudding mix or Dr. Oetker instant mousse mix and make a loose paste using some hot water (the amount differs based on the mix used). I add some of the whipped Bettercreme to the paste to loosen it up more and then transfer all of that into the rest of the whipped Bettercreme. I mix that for up to 30 seconds in order to get it well incorporated. Done.
Because I haven't used any dairy products in it, it's shelf stable for up to 5 days at temps below 80-85 degrees.
I call these mousse fillings and when I use cheesecake pudding mix, that one tastes just like the Costco cheesecake mousse filling. If you want a really strong filling flavor, use 2 packs of pudding mix. I find that one package + 1 cup of Bettercreme, whipped, makes about 3 cups of nicely flavored filling.
HTH
Rae
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