AHey all! I searched this website and could only find one thread from 06...I took a chance and asked my question there but no luck so far. Anyways, my question is where in HTX can we get these products or some like it?
AAlso hearing something called richs bettercreme...idk what that is though
AI know this thread is a bit old...but I have found a place that sells it!!
AI bought all 3 here in the Seattle area. I find it at a restaurant supply store called Cash & Carry, I know my friend in Omaha hasn't been able to locate it. Maybe that helps, I have no idea where you would find it down there.
Anyways ... I tried all 3. I found Pastry pride & Frostin Pride to be very similar. FP is vanilla flavored so it is great by itself. I think PP is a little more bland. either way I love to use it with a little flavored pudding. It sets up nice and thick. It is room Temp stable for up to 72 hours
I had heard great things about Bettercreme but it absolutely did not work for me. It says on the container to not over whip, I never got it to set-up to a consistency I thought was stable and as a matter of fact it cause a total cake wreck for me. I will never use it again.
AYeah here I only could pastry pride and I was pretty pleased with it. It's not gonna be a long term use of mine. A friend of mind really wanted it on her cake so I was trying to locate it. I had a friend try bettercreme she had the exact same complaint you had so I think I'll just leave that where it is lol. Pastry Pride it is for me
Yrs ago when this 'icing' 1st started to be used and discussed on this site (& others) I called the company, asking how long a cake covered in Pastry Pride could be left outside as I had an outdoor wedding coming up.
They were *SHOCKED* (to say the least!) that decorators were using Pastry Pride on cakes and not Frostin Pride. I don't remember now, exactly the answer to my ? but I remember the day they tested it was about 85 degrees and it was a rather short time (like an hour) before it started to melt.
I can't remember when I used Bettercreme but I know using Frostin Pride there is a trick to knowing when it is whipped enough. It's *very hard* to explain but you need to start with the product NOT thawed, but spooned out of the carton right from the fzr. When it finally reaches the exact prefect whipped consistency it makes a slapping sound. If the mixer isn't turned off *right then!* it will be overwhipped :( hehehe.
I live in a community where these products are preferred by a good part of my customers (although they don't actually know the names) So it is easy for me to find these products not only from my suppliers but also the Smart & Final stores.
I've never liked bettercreme either. I prefer the Pastry Pride Premier. Yes Pastry Pride has 2. I use it for cakes such as Tres Leches, I also add a bit to my bc to make it smooth and creamy. I mix it with Bavarian Cream or fruit fillings to create a parfait style filling. I also use it to make iced coffee drinks.
Of course most people are coming with orders for fondant covered and carved cakes so we educate them about bc.
APastry pride has a pastry pride 2? What is the difference? Also trying to figure out to use this product and how creative you can get with it :D
AI think she was saying pastry pride has 2 products that they offer: Pastry Pride and Pastry Pride Premier
AI guess I meant what is the difference?
ANow that...I am not sure. I've never used either because at one point I was having such a difficult time finding it
Pastry Pride Premier is a brighter white in color and stays white as you whip it. Also (the feature I like the best) it whips up faster. Where the regular takes forever to beat. Pastry Pride Premier cost on the average about $2.00-$3.00 more, as well and it only comes in the larger size. No quart size.