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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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19-10-2003, 12:49 AM
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Rich's "Bettercreme"
I purchased Rich's "Bettercreme" and need to know who among you have
experience with it. I know I should have posed the question before buying it but another rush to judgment by myself. It comes in gallon containers so another question is can I whip up the remainder and freeze it for use at another time????? Any and all responses much appreciated. 
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19-10-2003, 03:24 AM
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Rich's "Bettercreme"
"Diane W. Saunders" wrote in message om... I purchased Rich's "Bettercreme" and need to know who among you have experience with it. I know I should have posed the question before buying it but another rush to judgment by myself. It comes in gallon containers so another question is can I whip up the remainder and freeze it for use at another time????? Any and all responses much appreciated. I have used the stuff before. It is non-dairy and has a shelf life (refrigerated) of about 12 years! You can freeze it and defrost it and whip it as needed. Don't whip it and the freeze it. Bettercreme also comes in quarts which might be a more convenient size for the home baker. http://richs.com/bakerydeli_products_1.asp
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20-10-2003, 04:33 PM
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Rich's "Bettercreme"
I personally don't care for the "fake" taste. I prefer heavy cream of at
least 36% milkfat, sweetened or not, flavored or not. It won't stay fluffy indefinitely, but it will last at least a couple of days without re-whipping. "Diane W. Saunders" wrote in message om... I purchased Rich's "Bettercreme" and need to know who among you have experience with it. I know I should have posed the question before buying it but another rush to judgment by myself. It comes in gallon containers so another question is can I whip up the remainder and freeze it for use at another time????? Any and all responses much appreciated.
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