I have seen several threads where people use, recommend, and love Bettercreme. I decided to try it because of how much everyone liked it. My family hated it and I thought it had a chemical after taste.

Is stabilized whipped cream an alternative? I know that it needs to be refrigerated, unlike the Bettercreme. I am looking for something to be able to use like the Bettercreme that I can mix different things in to have more filling alternatives.

I don't mind the having to refrigerate it.  Any suggestions?

Bump...

There is also Pastry Pride, an imitation whip cream.  I buy the Pastry Pride Premier because it whips up faster, is whiter and I can add some things to it like emulsions, fillings etc and it holds up.

Pastry Pride is NOT meant to be used as an icing on cakes :(  It is not stable enough.  But........the same company makes Frostin' Pride :)  It whips up and goes on a cake just as well and takes color much better.  However, if your family didn't like Bettercreme, then they probably won't like FP either.

Yes, stableized whipped cream can be used but..........the cake must be kept in the frig as the whipped cream will spoil.  Total time out of refrigeration is 4 hours and that includes the time you decorate it, serve it etc.

I've used PP for years.  It iced my cakes, I decorated simple things such as borders and roses with it.  It held up.  Does not do well in extreme heat tho.

You cannot use it under fondant, Not the best for piping figures either.  It would not be a designers choice but will work fine for simple cakes.

I know this is old post, but wanted to add my 2 cents worth....BetterCreme has it's place, but it is not a real substiture for WC.  The family is right, BetterCreme does have a chemical after taste. I have found it best for flavored fillings. I like to take a bag of frozen fruit (raspberries or other berries are super) and run them in the food processor for a bit to get the consistency you want, and then fold that into the whipped BetterCreme in the processor for a few pulses. I usually use cream or half & half as the add in in the BetterCreme as directed to improve the taste, then fold in the frozen processed fruit.  I have also made light slightly thinner ganache & folded that into whipped BetterCreme for a nice chocolate mousse. I'm looking into a product recommended in The Cake Bible called Cobasan that is supposed to be great for stabilizing cream or buttercream but it's only avaliable in bulk (2.2#) and costs about $60, so I'd like to get some input on this. Anyone know anything about Cobasan?