My Wilton instructor told me to use Pastry Pride for whipped cream decorations. The class ended before I actually tried it and now have a few questions:

Whip a little longer to get a stiffer whipped cream or do you add powdered sugar? Does it get stiff enough to do 3D flowers or only flat ones?
Can the frosted cake stay out at room temperature or does it need to be refrigerated?
How long will it stay good once on a cake (refrigerated or at room temperature)?
Does it hold up under fondant?

Thank you for any other tips!

No takers?

I don't use pastry pride brand, but I do use whipped icing. The more you whip the thicker it will get. It is non dairy but tsstes better in the fridge. I don't recommend it under fondant. Can be flavored. Hope this helps.

Thank you for the reply tripleD!

Pastry Pride is a whipped topping like Cool Whip it's not a frosting. If you want a frosting you need to use Frostin Pride which is made by the same company. It takes a long time to whip this frosting. You need to be careful when you are getting close to the end of mixing as it does change texture fast. The more you mix the thicker it will get and be difficult to use. The more you squeeze your cake decorating bag the thicker it gets. Under whip it just a little if you plan on piping. If you need a large amount of one color it's best to color the liquid before whipping. This is what I did for the large blue quince cake in my photos. I added all the carton to a large bowl and add color. This way the color was uniform when I needed to mix up another batch. Also works great for making a mousse that doesn't require refrigeration. Use the liquid Frostin Pride in the same amounts as you would whipping cream.

I also use Frostin Pride, not pastry pride. Cake does not need to be kept cold, it can sit out. 3D flowers wont hold with this. Don't use under fondant, does not hold well. You can put some fondant decorations on, but not alot, and make sure to spread butter cream on the bottom of your fondant items, so that they don't bleed.

Here is an excellent article on the use of Pastry Pride.

http://www.doitwithicing.com/PASTRY_PRIDE_INSTRUCTIONS.pdf

The woman who wrote this is the owner of a local cake supply store and is also very active in the San Diego Cake Club and the California Cake Club. She has extensive experience with Pastry Pride.

I love the taste and use it to frost a cake that needs a whipped topping and I also use it for mousse fillings.

Thank you for the responses everyone!
Apti - thank you for the article - I will definitely keep it in my file for future reference