Is pastry pride ok to use to frost cakes that being displayed at room temp? I've used it before but never for a cake that will be displayed. Thank you.
Well I googled Pastry Pride and got this: “Pastry Pride is a non-dairy whipped topping that comes frozen. when you need it, thaw it in the refrigerator and then whip it up, just like whipping cream.” So you could certainly use on a family cake that sat on your counter for half hour to forty minutes. But because it’s like whipped cream, cake couldn’t sit out long. I’ve heard of decorators using stabilized whipped cream for a cake. But I have no experience with that at all. Maybe someone who does can answer this post.
From my use of it it comes semi-fzn & it’s best spooned out in that consistency instead of thawing to whip it especially if not using the whole qt at once Getting it to the right whipped state takes a trained ear to hear/ know the “slap” sound indicating it’s perfect;) When you do the mixer must be stopped immediately To little whipping & it”melts” quickly, & won’t hold piping design Over whipped makes it cracks once on a cake!:(
It's non-dairy and can sit out just like buttercream. Keep in mind, the longer it sits and air dries, it tends to get rubbery -- in my opinion, which makes it more difficult to slice because the icing wants to peel away. Perhaps a knife dipped in hot water would help.
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