The carton you purchased at Smart & Final SHOULD have been frozen! Frozen PP has a shelf life of 1 year. ONCE THAWED, PASTRY PRIDE KEEPS FRESH 3 WEEKS IN REFRIGERATOR.
Here's another product description link:
You should be able to "frost" ice cream just fine with Pastry Pride. (Sounds good! I just may try it myself!)
Since you can freeze cakes frosted with Pastry Pride, there should be no problems.
PP will only produce pastel colors when using Wilton or Americolor gels. You cannot get colors like red, navy blue, etc. Do not put any fondant decorations on Pastry Pride, they will turn into a sticky, gooey mess that bleeds color. You can produce basic "buttercream-type" decorations like borders, roses, leaves, shells, rosettes, etc., but you may have to have a bowl of ice water and a towel nearby to cool down your hands while working with the piping bag or you will melt the PP in the piping bag. Keep all PP not in a piping bag in the fridge to keep it chilled.
Refrigerate or freeze all "cakes" made with PP after decorating. Do not leave on the counter at room temperature for more than 2 hours for best results.
You can mix a box of dry pudding into the LIQUID PP before whipping for a different taste/texture. You can also incorporate lemon or orange zest into the whipped PP, or whip some emulsion/flavorings into the whipped PP. I recently mixed about 50/50 lemon sleeve filling with whipped icing for a filling.
I too would love some tips with working with PP, since that's the only thing I use. I really haven't seen much people in this forum that use it, but if there's anyone who does, hopefully wouldn't mind sharing some secrets in detail, lol. Any tutorials? I'm really the type of person that needs to see to learn and everything explained in detail, lol.
Furball, if you figure out how to work with this, I would appreciate if you would share how it worked for you.....because all your work from your other cakes are awesome!
Whoknew?~~~What do you mean to not leave the cake out for more than two hours, room temperature for best results? I usually do put my cakes in the refrigerator (eventhough PP does not need to be refrigerated), but the other day I had no room to put one of my cakes in and it looked fine to me. It stayed out all night. Maybe you're suggesting in high heat....? Maybe your friend could give us some tips, lol.
Google: Pastry Pride (then Frostin' Pride), (then Bettercreme)
Go to CakeCentral.com and do a search in the Gallery of photos for the same terms listed above
Go to Youtube and search "whipped cream cake", and the terms listed above
You may wish to create a new thread on the Wilton forum OR the Cake Decorating Forum of CakeCentral.com asking about using Pastry Pride. [Be SPECIFIC with your title! Don't just say, Help!! or Pastry Pride. Example: Need Tips from experienced decoraters using Pastry Pride]
My biggest single suggestion? Buy it, try it, see what you can and cannot do with it.
NewBakerMom~~"issues with it melting in the bag and I've tried lots of different things for that not to happen but it still happens occasionally."
You are probably using too much at one time in a piping bag. Fill a 12" bag no more than 2/3rds full. Fill a gallon baggie with ice and put it between two towels to keep the chill "in". Lay your piping bag on the chilled surface. Keep the rest in the fridge until you need to refill your bag.
"The funny thing is that certain colors get more watery than others...."
You are probably putting too much color into the whipped topping. PP will NOT make deep colors, only pastels.
Like any cake decorating "product" or recipe, you have to practice. Speed is essential if you want to make PP roses or flowers or leaves. If your skill level isn't at "top speed" yet, you probably won't be able to make it work well. (It still takes me quite a while to do a buttercream rose and I know I wouldn't be fast enough to make a bunch out of PP.)
Read the information in the links above about refrigeration, leaving at room temperature, etc.
You CAN leave out on the counter, but for best results, refrigerate.
Like any of the sugar materials we work with: buttercream, Pastry Pride, fondant, gum paste, royal icing, etc., each thing is good for certain applications, but not others.
Pastry Pride, in my opinion, is the best tasting frosting. However, it really limits what you can do to decorate a cake. If your goal is fabulous taste, then use Pastry Pride. If your goal is a 4 tier topsy turvy with 87 gum paste flowers and mermaids and dragonflies, Pastry Pride ain't gonna work.
(I'm still coming to grips with the hours/days/weeks/months it takes to create fabulous gum paste and fondant flowers, figures, decorations, only to have the cake recipients take them all off and then peel off the fondant because they "don't like it". Too freakin' weird...... )
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