Pastry Pride is a whipped topping like Cool Whip. I use Frostin Pride which is made by the same company but is a frosting and more stable. I use Frostin Pride in liquid form and mix two cups with one small box of instant pudding and whip until peaks form it makes a wonderful filling that can be left unrefrigerated for up to five days. My favorite puddings to use are vanilla, chocolate fudge, white chocolate and banana cream.
Sweettreat101, I'll have to try Frostin Pride. Where can you find it? Do you use it to fill cupcakes too? Thanks for the tip!
You can use the same method with Pastry Pride to make a filling. The pudding mix makes it stiffer and it fills nicely.
Rae
Sweettreat101, I'll have to try Frostin Pride. Where can you find it? Do you use it to fill cupcakes too? Thanks for the tip!
Someone in my flowers class mentioned that Sam's sells it. It's in the frozen section.
Smart and Final carries it. Pastry Pride doesn't taste the same to me. If you like the taste of Cool Whip it's fine. I'm sure it would work but the Frostin Pride in my opinion is a better more stable product. Sam's Club sells it already whipped in a very large bucket at the bakery department. I used it to frost and decorate the blue Quince cake in my photos so I needed a large quantity but I also needed to be able to color a large batch in blue. With Frostin Pride the more you whip it the stiffer it get's so I didn't want to take a chance with trying to color a large bucket of already whipped frosting. Frostin Pride comes in vanilla and chocolate.
I've always taken the name difference to indicate the product's similarity to either frosting (Frostin' Pride) or pastry cream (Pastry Pride). I'd expect a frosting to be denser and to hold color and shape well, but that wouldn't necessarily be an issue for a filling.
Although I do sometimes fill cakes & cupcakes with frosting, I usually prefer to have a lighter texture for fillings. Since I make my own shelf stable buttercreams, I rely on the Pastry Pride to give me a shelf stable filling option.
Rae
....I've always taken the name difference to indicate the product's similarity to either frosting (Frostin' Pride) or pastry cream (Pastry Pride). I'd expect a frosting to be denser and to hold color and shape well......
Years ago I talked w/the company and they were very upset to hear of the many, many who were using Pastry Pride to ice cakes 
The explained how much different the two products were. FP takes color much better; holds it shape when piped much better, etc. In other words it was designed to be a denser product for that use.
new here & need some help, making cupcakes and wanted to cover them with sugar crystals/sanding sugar, does anyone know if either of these would be ok to frost & cover in crystals the day before or would the crystals melt/dissolve in the icing? Thank you for any advise
Can you add peanut butter to PP to flavor it?
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