Deniro Posted 4 Sep 2008 , 3:28am
post #1 of

What is the difference between these two products? Do they both have the same consistency when whipped?

16 replies
panchanewjersey Posted 4 Sep 2008 , 5:56am
post #2 of

Have only tried Pastry Pride and love it. Whips well, easy to work with smoothes great and also tastes wonderful! Never heard of the other brand where do you get it?

JennaB Posted 4 Sep 2008 , 6:09am
post #3 of

Pastry Pride has a Cool Whip like taste. Frosting Pride is the same but is flavored with vanilla. I have used both and both taste good. In my are Pastry Pride is a little cheaper and I can add any flavor i want to it. Using the Torani coffee syrup flavors. I pick up all of these items at Smart & Final.

calivettie Posted 4 Sep 2008 , 6:12am
post #4 of

wow, deniro you must have been reading my mind. I was just at smart and final looking at these two and wondering the exact same thing!

I always hear of rich's bettercream, but was not sure if pastry pride and frostin pride were the same company- the packaging kind of looks similar.

Also, another question- Can you decorate and ice a cake with these? Or would these just be more filling based?

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JennaB Posted 4 Sep 2008 , 6:38am
post #5 of

I only use it for filling. Bettercreme is the same as Pastry and Frosting Pride. PM Melvira because she uses Bettercreme all the time and to me, is the authority on the subject. she will tell you so many ways to use it and flavor combos. She is wealth of info and always willing to share.

ceshell Posted 4 Sep 2008 , 6:42am
post #6 of

Definitely usable for icing the cake with and lite decorating, and they are also safe to keep out of the fridge. Here's some info on icing with PP. http://answers.yahoo.com/question/index?qid=20060911153314AA0uXw8 . (The original website this info was found on, DoItWithIcing, but that page is a dead link on their site now.)

andpotts Posted 4 Sep 2008 , 6:42am
post #7 of

I use Frostin Pride all the time and I think the flavor and consistency when whipped is great.

I add all kinds of flavorings/syrups to it and they have all come out wonderfully with the exception of peanut butter. I get it at Cash & Carry (Smart & Final) and I use it to frost and fill cakes, cupcakes and ice cream cakes. I've never tried to do actual decorations with it, but it holds all of the swirl designs I do on my cupcakes. I love it because it taste good, but it is so stable and holds up well without refrigeration.

Just wanted to add you will only get light shades of color no matter how much you add, so don't use it if you want bright colors.

kakeladi Posted 4 Sep 2008 , 5:05pm
post #8 of

Frostin Pride will hold up better....has a bit higher melting point.
It's been yrs since I have used it but I think Frostin Pride takes color better.
PP can only be tinted the lightest of pastel shades before it breaks down icon_sad.gif

FP & PP are made by Presto Foods; Bettercreme is made by Rich's.

Deniro Posted 4 Sep 2008 , 7:55pm
post #9 of

THANKS FOR ALL THE TIPS!!!!

linstead Posted 4 Sep 2008 , 8:11pm

There is another difference between the two I think. I believe that PP will "melt" any fondant decorations (i.e., cut outs) placed on it - the fondant will eventually slip off the cake (if on the side). FP doesn't do that at least from what I found.

moo76 Posted 3 Jul 2009 , 10:46pm

This is my first time ever using frosting pride and I have read you can flavor it. I am just wondering how much of the syrup do you add and if you add it before you whip it. I would really like to flavor it, but don't want to ruin it. Thanks

kakeladi Posted 4 Jul 2009 , 1:58am

Hand fold in flavoring after it has been whipped. I never had to add anything to it.
Anytime, anyway one stirs &.or whips this it gets thicker. It can be over whipped! If it is too thick to easily squeeze thru a bag thin it down by adding more of it in liquid form - stir in by hand blending well.

Melvira Posted 30 May 2011 , 3:41am

JennaB, you've just been added to my "Sweetest people of all time" list. For those of you who are just beginning to use products like Bettercreme or Pastry Pride (all of those are essentially the same, just different brands) you may find the Bettercreme Google Doc that I created to be very helpful. Whenever you see the word Bettercreme, just insert whichever brand you prefer! thumbs_up.gif

If anyone wants to ask me anything at all, as JennaB mentioned, I am always happy to help. I do have a lot of experience with it, and will do my best to answer any questions. So... feel free to PM me, or ask here, wherever! And of course there are many other people that can answer your questions just as well as I can!! I promise not to act like a smarty pants. Oh wait... no... that's what I'm so well known for here. I guess I WILL act like a smarty pants, but hopefully in an entertaining 'good' way! icon_lol.gif

Bettercreme Doc: https://docs.google.com/Doc?docid=0ARCzpgSS_N4TZGdqcXNqamNfNGdtc3E5c2Ro&hl=en_US

Have a great Memorial Day everyone to whom that applies! Everyone else, just have a great day! thumbs_up.gif

jacys19 Posted 19 Apr 2013 , 12:42pm

where can i find it?

mizzzliza Posted 16 May 2013 , 3:04am

AThanks do much for the google doc. I use pastry pride and better cream quite a bit but haven't ever flavored them. I use leftovers to make cream puffs or eclairs. The family loves them. My question is, have you had any success coloring any of these to a royal blue? So far I have only tried pastry pride in pinks and its never a brilliant color. More pastelish. Now I have a Cookie Monster cake due this weekend. Help!

DHaines Posted 16 May 2013 , 1:45pm

Frostin Pride 

 

 

 

 

 

 

 

takes colors better than Pastry Pride I've attached a picture of a cake using Frostin Pride.  It's my "buttercream" of choice for most of my cakes.

tamtamwood Posted 4 Mar 2014 , 2:31am

Hi,

 

I know Frostin' Pride, Bettercreme, etc has a higher melting point, but aren't they also used to replace dairy, thus reducing the possibility of illness from keeping the cake out of the refrigerator? I see different types of dairy in the google doc and am now a bit confused why I would use these products with dairy....just for the higher melting point?

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