Has anyone had specific experience with either of these non-dairy whipped toppings? I'm talking about the one you have to whip yourself.
I have three questions:
1. Does it taste like whipped cream?
2. Does it crust? (i.e., can you smooth with Viva?)
3. Can you decorate with it like buttercream or is it only good for simple borders and stuff.
Thanks SO much!
I love Pastry Pride, can't get Bettercreme here. It is sweeter than whipped cream but has a great flavor, and it's much more stable. Pastry Pride sets up but doesn't really develope a crust like buttercream. I have used it to ice cakes, for borders and writing, have not tried making flowers with it. I make Bavarian fillings by whipping 1 cup thawed Pastry Pride in the KitchenAid with the whisk attachment, set aside and using half a 3 oz. package of Jello instant vanilla pudding mixed with just enough very hot water, (about 3 T.) make a thick paste, similar to hobby paste in texture, stir till smooth. Then you can flavor both the pudding mixture and the Pastry Pride with any flavor you like, my favorite is 1 T. Kahlua mixed into both, add a bit of the whipped Pastry Pride into the pudding mixture, stir to lighten, then scoop into the whipped Pastry pride and whip till well combined. Keeps in the fridge for about a week. Delicious. Here is a link to a cake I iced with Pastry Pride.
I use Rich's Richwhip all the time, since I make exclusively parve desserts for my business. I love this product. It whips up perfectly. I use it for whipped cream in my creampuffs and anything calling for heavy or whipping cream. When replacing milk or half and half I substitute Rich's Coffee Rich non-daiy creamer. It works wonderfully as well. I used this in a chocolate buttercream last week, and it decorates just as well, although I wasn't trying to see if it crusts or use the Viva method, since it was going under fondant. I played around a little, which is how I know it holds shape for decorating. Both of these are usually found in the freezer section. I have never used Pastry Pride, but maybe someone else here has.
I have a carton of Pastry Pride in the frig. Haven't used it myself but I have tasted it. I'm not sure if I like it on its own. My instructer lightly whips it and then folds in lemons or raspberry sleeve filling. Be careful because it will curdle if overwhipped and thickens very quickly when adding the sleeved fillings, or so I have been warned. I does not crust, but will form a skin if left out in the air. I like it better as a filling.
I use pastry pride for ALL my cakes. I frost, pipe and make flowers with it. I rarely get a cake request that uses buttercream or fondant. I've been decorating cakes for 20+ years and have always used PP. I have some fotos in my profile and all of them have been decorated with PP. Good Luck!