What's The Difference Between Pastry Pride & Frostin' Pr
Decorating By TJSCAKES Updated 23 May 2007 , 6:13am by mconrey
I tried Pastry Pride and I didn't like the taste. The colors did bleed a little too, so my cake looked "smeared"... It reminded me of cool whip. What does Frostin' Pride taste like? Is it the same thing? does it hold coloring better?.....also do you think it would be okay for an ice cream cake?
You have repeated Pastry Pride twice, so I am not sure which you tried that you didn't care for. I use Pastry Pride a lot and love it, I like the taste better than Cool Whip and it is much more stable to work with. I also use it with instant pudding mix for a mock Bavarian cream filling that is excellent. I have heard of Rich's Bettercreme but we don't have it in our area so have never tried it. Here is a link to the Bavarian Cream filling recipe.
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Well not sure of the difference. My boyfriends mother swears by Pastry pride. I couldn't remember which she liked best and made the mistake of buyin Frostin pride. I didn't notice the difference, but cant remember what the Pastry pride tasted like and didn't work with it to be able to tell the difference that way. I guess I am not really much help, except to say my boyfriends mom likes Pastry pride better......
I have found that Pastry pride doesn't get as stiff as Frostin pride. For me at least. They taste about the same, but for decorating the cake, i would suggest Frostin Pride. (even though it costs more where i get it, $3.50 as opposed to $2.50 for the pastry pride) Pastry pride will still work okay for icing, but i have found that after i whip it, and i try to use it, especially for piping it gets really soft.
I think the difference is that Frostin' Pride is already flavored - a vanilla-like flavor, so you're not supposed to add additional flavors to it. But you can add lot's to Pastry Pride. I've never frosted a cake with it, but LOVE to use it as a filling...(see Shirley's recipe).
Here are some tips when working with it...
http://www.doitwithicing.com/recipeDetail.asp?id=6
Quote by @%username% on %date%
%body%