This is a creamy tweak on fragglerock1â²s caramel filling. It light and fluffy, but still has a strong caramel flavor and feel, and it lasts up to 5 days at room temperature. You can use it for cakes and cupcakes, enjoy!
1/2 C butter
1 C packed brown sugar
1/4 tsp salt
6 T milk
1 C marshmallow fluff
6-8 C whipped non-dairy topping like Pastry Pride, Bettercreme or Cool Whip
1. Melt butter, stir in brown sugar and salt.
2. Boil for 2 minutes, stirring constantly.
3. Remove from heat, add milk and return to heat. Bring to rolling boil, then remove from heat.
4. Add marshmallow fluff and stir until melted and incorporated.
5. Allow mixture to cool completely (room temp), then add it to the whipped pastry pride in your kitchenaid and whip until incorporated.
6. Refrigerate to set.
*Notes: I use 8 C Pastry Pride, but if you want a stronger caramel flavor you can use closer to 6 or even less, just tweak it as you want.
what is pastry pride?
Sounds good but I don't know what pastry pride is either.
I would like to try this as well but I'm from The Netherlands. Can you tell me what pastry pride is, maybe you know something simmular in Europe? Thanks a lot!
and again. what is pastry pride?
Hey all, sorry I just figured you would google it. ;-) Pastry Pride is in the US, smart and final sells it, costco business center, and restaurant depot. Those are the ones that I know have it. It's just a room temp stable whipped topping. Can't vouch for whip n top or anything like that because I haven't tried them with this. Thanks!
I actually used the whipped shortbread recipe and crumbled it into this, it was divine! Tasted like toffee.
I'm not sure but from what I understand pastry pride would be a desert whipping cream usually an alternative to fresh whipping cream. I like desert creams because they whip up nicely and are more stable than fresh whipping cream.
Is Pastry Pride similar to Dream Whip?
I have never heard of Pastry Pride either. I have the same question as kakicake......can I use Dream Whip?
Ya I was going to ask if it is something like dream whip.
you can probably try heavy whipping cream it's almost the same consistancy as the pastry pride, only difference is not as sweet. Good luck!
i try to figure out what is Pastry pride....and i don't have any glue.....
Sorry guys, like I said I have only tried this with Pastry Pride, so I can only vouch for that one. :-)
I really want to make this, it sounds delish! One question though, hope it's not silly but, is it 8 cups of "whipped" Pastry Pride or 8 cups of liquid Pastry Pride? Thanks!
The measurement of 6-8 C Pastry Pride is of whipped, not liquid, FYI!
Thanks! Can't wait ti try this.
Rich's Bettercreme is another brand of product that is just like Pastry Pride. It is a whipped icing that can be left out of the refrigerator for up to 5 days, kept in the refrigerator for 2 weeks, and left frozen for one year. It usually comes in a frozen state and you only defrost what you will be using. My HD allows this type of whipped cream for preparation of cake fillings that would normally not be allowed due to the limitations of a home bakery license. HTH
Where can I buy Pastry pride? is that the same as pastry cream?
This sounds awesome!!! Thank you, I can't wait to try it, thank you!!!!
Ok, I made this today for the first time. I cut the recipe in half and used 4 cups of whipped pastry cream . The first one Camamel was delish!!!!!! I then made it again and instead of the milk I use coffee creamer cafe mocha.OMG it is delish!!! I put the camamel on some choc and carrot cake cupcakes. I used the cafe mocha frosting on just the chocolate cupcake. thanks for posting this recipe. It is wonderful.. Wendy
Where can I buy Pastry Pride or Rich's bettercreme? They don't seem to sell it locally in Florida.
Pastry Pride and Bettercream are basically the same. If you have a Sams Club near you they will sell it to you. I think it is around $20 for a bucket of it. It is not cool whip or whipping cream as they are not stable and will need to be refrigerated. hth
I had to create a new acct here so I could try to answer the questions u all have about Pastry Pride. For 40 yrs, I have been a baker, cake decorator and a bakery owner. Most of the customers requested whip cream frosting. It gets very hot here in CA, and PP holds up to the heat without melting. The product comes frozen in quarts and gallons, which has to be thawed and whipped. You can the frost, decorate and pipe roses and borders with it. It can be used to make mousses and ganache. Here in CA we can buy it at Smart & Final (a mini warehouse store with baking supplies) In the bakery days I bought supplies from Bakemark-Westco. they carried a whip topping that was as good as Pastry Pride. I'm not sure if any on these places are on the east coast or not...so in conclusion: The ingredients read like Cool Whip and both are non dairy whipped toppings, so in my opinion, since this recipe calls for whipped Pastry Pride...I think u could use it with success in this recipe. I would use the "Creamy" one tho (red label instead of the blue). Experiment with a 1/2 recipe with it and see. It may even work with heavy cream...try it and see.
What is marshmallow fluff?
It is basically marshmallows, but in a jar.
In Maryland I believe that it is the same as Bettercream
Pastry is just Whipped Topping
The one thing about making any type of caramel, soft or hard, watch it or it will burn, it cooks fast depending on your stove and temperature.
Good morning Lillydee. I just made the carmel filling, mmmmmm...Taste's delicious. thank you. Although I was not thinking and make 6 cups. I do not need so much. How long will the Carmel Filling keep in the fridge. or do I have to use it right away. Thank you again.
Ooops. I forgot. I live in Phoenix, Arizona. records temps of 112. Therefore, I feel comfortable keeping in fridge.
I'm from Canada, so we don't have pastry pride here. Is cool whip similar? I know someone said its normally in the frozen state when you buy it.
I used to decorate cakes at Sam's Club and we used that Rich's Bettercreme to frost cakes requested with "whipped" instead of "buttercream". In comparing the ingredients its basically the same as Cool Whip. It would come in large buckets frozen, they'd have to thaw in the refrigerator, but then they'd tell us any cakes frosted with it could stay out of the coolers. That didn't always work out well when it was fairly warm temps or humid. And if decorated cakes were refrigerated, if left out for more than a few hours the colors would run.
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