How to Make Whipped Icing – Rich’s Bettercreme® Icing
When it comes to icing or frosting, some like it sweet and buttery, others prefer it to be less sweet and whipped. For those who prefer the whipped icing to cover their cakes, one product that all “at home” cake decorators should try is Rich’s Bettercreme® Icing. This non-dairy icing is light and fluffy and resembles whipped cream, though it is a bit sweeter and thicker.
I was introduced to this product when asked to make a graduation cake and the customer specifically asked for whipped icing. All I could think was “How do you make whipped icing?” Thankfully my customer told me that she knew of an icing that I could purchase and whip up without any problems. So of course I had to check it out.
Rich’s Bettercreme®, which is found at Gordon Food Service, Sam’s Club, Smart and Final, and other restaurant distribution stores, is a great find for anyone who decorates cakes. Available in both pre-whipped and in liquid form, it is super simple to use for almost all of your cake needs. Because it is mostly sold to restaurants and bakeries, it can be purchased in both large and small quantities.
The pre-whipped has a variety of flavors like vanilla, chocolate, cookies n creme, and even peanut butter but if you prefer to whip it yourself, which is the way I do it, it can be found in vanilla, chocolate, and double rich chocolate. Some stores may only have a few flavors on hand. I have only personally seen it in vanilla at my local Gordon Food Service store but I have never tried to hunt it down at Sam’s Club or anywhere else. They also may only sell it by the 28lb bucket full which is pre-whipped, but thankfully Rich’s website had plenty of information about how to properly store your the icing if that was the only way you could purchase it.
How To Make Rich’s Bettercreme® Icing
Nothing could be more simple than whipping up this icing. It is practically a no-fail* product. Here are the easy to use instructions that I found on Rich’s website about how to properly make their icing.
The obvious best way to use Rich’s Bettercreme® icing is to cover your cakes with it and to put between the layers. It is a smooth icing that will easily cover your cakes without having to manipulate it in anyway. Some icings/frostings may be thicker and pull at the cake if you don’t properly dirty ice or crumb coat it first, which I will post about in the near future, but Bettercreme® will not do that because of it’s whipped consistency.
You can add coloring to the icing while it is whipping but just remember that the color will lighten considerably as it is being whipped. Also, be careful not to over whip it while you add the coloring. I like to add it to the liquid BEFORE I start whipping it. I set my mixer on SLOW speed as the color is added and then turn the speed up to start the whipping. Then I add more color if needed as it’s being whipped.
Another great use for this icing is to use it as a filling for cupcakes. One of my absolute FAVORITE ways to fill my cupcakes is by mixing the Bettercreme® with chocolate pudding to make a sort of mousse and piping it into the center of the cupcake then top the cupcake off with just the Bettercreme®. (Hold on a minute while I wipe the drool off my chin.)
Since this icing taste similar to whipped cream, it would also be great to use as the icing for ice cream cakes, pancakes, parfaits, chocolate pie (any pie really)…basically anything you might need whipped cream for. One recipe that is NOT cake related that I happened upon on Rich’s website is an Orange Creamsicle Mousse. It looked so delicious that I wanted to share it with all of you.
How To Properly Store Your Icing
Many people, including me, may not know how to properly store their frostings when they find they have a surplus of it left over after finishing a cake. Questions like “how long of a shelf life does it have?” or “can I freeze it?” would undoubtedly cross their minds.
With each new recipe I make, I have to take the time to research how to package up any left over frosting and icings or I just end up throwing it away. And as a mom of three girls who also homeschools, drives them to dance classes, American Heritage Girls meetings, doctors appointments, and tries to give the illusion that I am actually caring for my house, I usually choose the latter. What a waste!
So I found the answers to how to properly store your Bettercreme® Icing so none of us have to watch our money being crushed in the garbage truck on trash day.
A couple tips that I found on the forums at CakeCentrals.com is if you purchase a large pre-whipped bucket of this icing, you should purchase it FROZEN and put it straight into the freezer to stay frozen until you need it. Then, only take out enough frozen pre-whipped Bettercreme® to cover your cake and let that defrost in the refrigerator for 24 hours.
To keep condensation out of the pail of frozen icing, first cover the pail with plastic wrap, then put on the lid. This will help seal out the air and moisture.
*Cons to Rich’s Bettercreme® Icing
One complaint that I have personally, and that I found in my research was the complaint of several, is that the Bettercreme® can be temperamental. If you whip the icing too long or add too much coloring then it will get crumbly and harden, or dried out. You definitely do not want to over whip it. Though I have read that if you just add a touch of water, a little at a time, or a bit of the liquid icing if you have some left over, then it will get back to the right consistency. This is something that I will be testing further and I will update my post after a bit of experimenting.
Rich’s has several different types of products but I thought I would go ahead and give you the ingredient list and nutrition facts for the Vanilla Bettercreme® Icing that comes in the liquid form and is the same one that I normally purchase. For nutrition facts and ingredients for other Rich’s products, please visit their website.
If you have any questions or would like to share your experience with Rich’s Bettercreme®, feel free to leave a comment. I would love to hear from you. 🙂