I always use Rich's Bettercream. It does pipe, I have only used it for borders tho, I don't think it will do flowers very well. It has a wonderful flavor, I have iced an entire cake with it and also used it for a filling. You can color it to. It lasts a long time, if you only need a little, and it whips up very well, nice and fluffly. Go ahead and try some, around here its about $4.00 a carton. I keep it frozen, but cut the top (but keep it covered with saran wrap or a baggie) off so I can spoon out what I need of it. It stays kinda mushy in the freezer. Good luck
On the West Coast it is called Frosting Pride and Pastry Pride. It is great to have on hand for those unexpected times when you need a frosting or filling. It colors easily and is good for cupcakes. Maybe I wouldn't use it for real foodies. But people seem to like it.
I bought some that comes in a big carton--I think 4 or 6 lbs. It cost about $17.00. All it says to do is whip it for a few minutes. Is this the same that everyone else is using?? I just poured it into my measuring cup and into the bowl. The day I was going to make it it was 90 degrees so I don't know if I even whipped it right--I had the AC on in the house too. I got the consistancy of cool whip that sat out for a bit. Plus I added some pre-melted unsweeted chocolate (BAD IDEA) and got chocolate specs. I thought is was ok but could have been better. Needless to say I ate some and have the other half in my fridge--ready to pitch it out. I am going to try again on a cooler day.
I have also used the ready made one that comes in a 15 gallon bucket. (where I work). And that is good. Like stiff whip cream. It pipes well and it taste good. I don't know if it smooths well. If you let that sit out too long it gets watery. I have done piping and a few roses with it. I might have to break down buy some from the boss.
I have also seen the pastry pride in a quart size carton but have not tried it yet. The price was reasonable.
I am going to have to hunt down the liquid kind. My Sam's only sold it to me pre-whipped in 15lb tubs. Almost too much for my freezer.
Now that i think of it, I use the blue stuff that comes in a can...is that the Rich's? I use it as a topping for my cheesecakes....I think I'm thinking of something else then. Is the stuff in the bucket the same thing?? See, now I've confused myself!!
I think the one the blue can is "whip cream" (don't have my notes handy) I write down what the store carries and the weight and cost just so I don't get confused myself LOL.
Butterflyjuju, that is why I have not bought any yet either--too much for my freezer. The nice part about that is that you can take some out and freeze it or keep in the fridge onlyu 7 to 10 days though.
On the West Coast it is called Frosting Pride and Pastry Pride. It is great to have on hand for those unexpected times when you need a frosting or filling. It colors easily and is good for cupcakes. Maybe I wouldn't use it for real foodies. But people seem to like it.
Is Pastry Pride the same as Bettercream? I thought they were different, but not sure.
Rodney, From what I have been reading here, they are the same?? Could I be wrong?? Oh yes, I could. Pastry Pride and Frosting Pride comes in cartons the way mild does. Stays in the freezer 'till whipt and can only be refrozen if it has been whipt. It's used for fillings, frostings and stuffing cupcakes. What do you think? The best way to tell is have ssomeone send me the ingredients or when I have time, I can go online and compare the 2.
I get Rich's Bettercreme from Sam's in the large container then divide it into smaller containers to fit my freezer. It pipes great and I make roses with it all the time. I also flavor it and color it. It's very versitile. I have also tried the carton that you have to whip and I have to say I like the convenience of having it pre-whipped. Rich's and Frosting Pride may be similiar, but are different companies.
Ok, I have some clarification, so here goes...
Frosting Pride and Bettercream are basically the same thing, but sold on different coasts. The definition is as follows;
BETTERCREAM (Whipped icing) by Rich's® - Not so sweet like buttercream icings. Pipe roses and borders, write and outline, or decorate a star covered character cake. Light and delicate flavor. Choose Chocolate or Vanilla. A non-dairy icing & filling made by a proprietary process that allows Bettercreme to be pourable from a frozen state and once whipped, is shelf stable for up to 7 days. Shake container thoroughly. Pour Bettercreme into a clean, dry mixing bowl. Do not add water. For best results, whip at 45-50 degrees F. Whip at medium speed for 6 to 10 minuets. DO NOT Over-whip, if you do, add more Bettercreme and re-whip until product returns to the "soft peak" appearance. Recommended Shelf Life: Frozen 365 days, Refrigerated unopened 90 days, Refrigerated opened 7 days. Easy to use. Instructions included. When I made up too much, I put my leftover back in the container and used it next time. Worked fine. We estimate that one quart will cover 2-3 cake mixes.
NOTE: This is similar to FROSTING PRIDE - just the 'eastern US brand'.
Pastry Pride is different, usually sold at Smart & Final and is a whipped cream, not buttercream, style topping that is frozen. You just unthaw and whip it up, then use.
I bought two quarts of vanilla bettercream and was told by the provider to store it in the freezer until ready to use. I really needed the chocolate flavor for a yellow cake, so I was unable to use it and decided to make my own chocolate filling and made a different kind of icing for top, bottom and sides of cake. Then I used buttercream icing for borders and roses. But can't wait to try the Rich Bettercream was told that it tastes good and can whip for 6-10 minutes according to your consistency liking. 
I bought two quarts of vanilla bettercream and was told by the provider to store it in the freezer until ready to use. I really needed the chocolate flavor for a yellow cake, so I was unable to use it and decided to make my own chocolate filling and made a different kind of icing for top, bottom and sides of cake. Then I used buttercream icing for borders and roses. But can't wait to try the Rich Bettercream was told that it tastes good and can whip for 6-10 minutes according to your consistency liking.
Someone had said that thsi is what alot of grocery stores use for there cakes? Well I am not sure if it is or not. I am sure of one thing...grocery store cakes taste terrible in my own humble opinion. EEEK that frosting is terrible. Maybe i am spoiled and used to my own homemade butter cream. BETTERCREAM sounds quick and easy though, definetly. Just got freaked when other member said it tastes like the grocery store frosting.
Thanks everyone...you guys helped alot!! Okay, I must be using the whipped topping for my cheesecakes...you would think I would know by now seeing as I've been using it for 4 years 
Okay, I have another question now....for those who shop at GFS I believe that on the shelf(not refrigerated) there is a bucket of ready made icing...has anyone tried it?? I think its similar to buttercream.
Someone had said that thsi is what alot of grocery stores use for there cakes? Well I am not sure if it is or not. I am sure of one thing...grocery store cakes taste terrible in my own humble opinion. EEEK that frosting is terrible. Maybe i am spoiled and used to my own homemade butter cream. BETTERCREAM sounds quick and easy though, definetly. Just got freaked when other member said it tastes like the grocery store frosting.
This depends on the grocery stores, not all are the same. The ones that do have good baked goods, at least the icing anyways, usually use Bettercream.
Rodney, You sure know a lot. I love to look at your posts! Thanks So Much Again And Again.
Rodney, You sure know a lot. I love to look at your posts! Thanks So Much Again And Again.
That is so nice, thanks. I am still learning like the rest of us though. I am like a sponge, the more I know about cakes, the better they become, lol.
I have used all of the products you have mentioned. Firstly, what they call Pastry Pride is more of a whipped cream. It does fine for pies, and desserts, but I do not like it for icing on a cake. It does not hold up that well. Bettercreme has been around for years, it is probably similar to the stabilized whipped cream icing in Wiltons yearbood. On the prewhip, you keep it in the freezer, but it does not get hard, it is still relatively soft. They do recommend that you take what you need out and put in the frig for about 4 hours before using. It does ice well, and it does roses and drop flowers fine. You can color it but the colors do not get as intense as buttercream. You would have to add alot to get really dark colors and then you might get it too soft to make any flowers. On the bettercreme that you whip, you have to watch it, if you overwhip it, it becomes very airy and does not look good. If you happen to choose this method, you may add a little more of the liquid and whip slowly into your overbeatened procuct, this will help it smooth out. The texture should be like a medium to semi-whipped cream. It is easy to decorate with, and the flavor is pretty good. Also, it will help if you chill your bowl before you whip. Do not let this set out long as it will break down. Since it is a non-dairy product it is not necessary to refrigerate, but if you have a warm humid day it will break. Usually an air-conditioned room is sufficient. Of course if you want to you can refrigerate it. Of course this icing does not crust, so you cannot use your vivas for smoothing. I use a bench scraper to smooth out the sides and top. So the choice is really yours as to which one you want to use. Personally, I like to whip my own.
Okay, I have another question now....for those who shop at GFS I believe that on the shelf(not refrigerated) there is a bucket of ready made icing...has anyone tried it?? I think its similar to buttercream.
puzzlegut bought a bucket to frost her NFSC.
Here's the thread:
http://www.wilton.com/decorating/basic/dog.cfm
HTH
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