Hi everyone! I've been scouring this site, reading about Pastry/Frosting Pride (I have Bettercreme in my area, but only chocolate). I have an event on Friday, and Im making mirror glaze cakes. These traditionally use mousse fillings, and since I'm sitting outside for about 5 or 6 hours, I dont want to risk anyone getting sick. My questions are: Does PP/PF need to be refrigerated after its whipped? Im planning on using it as a "cream" filling for these mini cakes. I bought one of each (thawing as we speak), but not sure which would be better for cream/faux mousse filling. I've never used this stuff before, but consensus says its like cool whip. Im going to experiment with adding flavors (extracts), but if anyone has any suggestions for best ways to flavor/color this stuff, please let me know! TIA!
I use pastry pride for my fillings but yes, needs to be refrigerated after use.
Years ago I used each of those. The company was appoled (sorry I am not a good speller) upon hearing that decorators were using PP instead of FP on cakes. They conducted an experiment for me when I asked about the display time of a cake using either. PP was only good outside in hot weather for about 1 hour whereas FP stayed good for about 4-6 hrs. It is not like cool whip which is mostly water & oil :(