I was wondering if any of you use a non-dairy whipped cream icing? I have no idea what I'm supposed to use in it. I want to make this rather than making the kind that will melt. If any of you have any ideas or suggestions, please give them to me. Thanks - Kenya
Ken....recently I found a recipe somewhere (possibly on this site), that suggested adding instant pudding directly to regular whipped cream for the purpose of stablizing it. It worked wonderfully! I don't see why you couldnt mix this same instant pudding into a non-dairy topping too. I used chocolate and it was wonderful. My customer loved it......thought it was something much fancier than whipped cream with Jello instant pudding added! LOL Works for me! But on the melting thing.....I don't care what stablizes the topping..........it it will require refrigeration and won't withstand too much heat.
oh no it wont work for the non dairy one...or at least the one i buy..when you whip it, you can't add ANYTHING TO IT...but once it's whipped you could add the pudding..so i would make the pudding, but with less milk and then fold it into the whipped non dairy topping...
i guess it depends on the brand too, but it didnt work for me when i tried
I use Pastry Pride and I use it to ice and fill cakes. I love to use it because it's so easy to smooth and you get nice crisp edges with it. My favorite filling is cookies-n-cream.. I just crush oreos and fold it into some whipped Pastry Pride...Yummmmmmmmmmmm!!
I was thinking of pre-whipped non-dairy............ I don't have access to the product that isn't whipped yet. Wish I did... And to the real whipped cream...you just add a few T. of the pudding mix BEFORE YOU WHIP IT. Doesn't change the whipping process at all. 
Are you talking about whipping cream you have to beat or the pre whipped cream ("Cool Whip") type of topping?
I have used both and they both work. I added dry pudding mix to the whipping cream instead of adding the sugar at the point you add it and folded in the dry pudding mix into the Pre-whipped topping ("Cool Whip"). I use this for fillings alot with a little fruit jam added. Yummy!
I was thinking more of a type of Whipped Cream Icing that I make from scratch, but didn't have any heavy cream in it. I've seen a few websites that say the cake decorators use non-dairy whipped cream that can stand in even warm weather. Basically something I wouldn't have to put in the frige! Thanks for the comments and suggestions. But for some reason, I don't like Cool whip that much. It has a funny after-taste to me.
TamiAZ, does the pastry pride need to be put in the fridge? I've never used it, but I'm looking for a good filling I can use that doesn't have to be kept in the fridge. I know in AZ the fry's grocery store is the same as our Krogers here in OH, do you know if they carry the pastry pride there? Thanks, Gale
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