For my sons 2nd birthday this year, I decided to use a non-dairy commercial product called Pastry Pride to make the frosting for his cupcakes. I took a class at a local cake decorating shop called Do It With Icing. In addition to the buttercream frosting I posted awhile back, this is the other frosting they suggested using. It only requires whipping and therefore is VERY simple to make and tastes similar to whipped heavy cream. You can buy a carton of Pastry Pride at your local Smart & Final. Unfortunately, I have not been able to find it at any other local grocery stores. The carton already contains sugar, so all you have to do is add some flavoring if you wish, and whip it until it has the consistency of frosting!
Below is some more information on working with Pastry Pride that I summarized from the Do It With Icing website.
- Pastry Pride is a non-dairy commercial product. I’ve only been able to find it at Smart & Final stores or specialty baking stores.
- Pastry Pride comes frozen. Thaw it the refrigerator overnight. Once thawed it will last in the refrigerator un-whipped for 2-3 weeks.
- One quart of pastry pride is enough to frost one 8-inch round cake.
- When working with pastry pride frosting, you want keep it cold otherwise it will get mushy. You can decorate and make roses, but you must work quickly.
- You can only color pastry pride light or medium colors. Dark colors will bleed easily.
- There is already sugar in pastry pride. You can add any flavoring (such as vanilla or almond) if you wish.
- Pastry pride takes 5-15min to whip per quart (be sure to whip it while it is cold). When whipping, be sure to use the whip attachment on a stand mixer. Start at the low speed and work your way up to the high speed to achieve a stable whipped product. If you whip it too long it will become like cement and hard to spread. If you end up whipping it too long, you can add a little water to soften it up.
- You can leave the cake out for 24-48 hours, but the longer you keep it out it becomes dry and gets cracks in it.
- Fondant does not work well on pastry pride…it does not stick.
PASTRY PRIDE FROSTING: (contains dairy)
(makes enough frosting to decorate one 8-inch round cake)
1 quart Pastry Pride
(optional) flavoring, such as vanilla or almond extract
- Thaw the pastry pride in the refrigerator overnight.
- The best way to whip pastry pride is in a stand mixer. It will take about 5-15min to whip per quart. Make sure the pastry pride is cold.
- Pour the carton into the mixing bowl and add flavor if you prefer.
- When whipping, be sure to use the whip attachment on a stand mixer. Start at the low speed and work your way up to the high speed to achieve a stable shipped product.
- If you whip it too long it will become like cement and hard to spread. If you end up whipping it too long, you can add a little water to soften it up.
- Refrigerate the frosting for up to 1-2 weeks for use later.