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.
Pastry Pride is not vegan because it contains dairy.
Gastronomers - Amman & Anjali
Thank you for the extra info. When I made this post, I had called Wilton to find out because I was curious myself since the baking class I had taken kept saying it was a non-dairy, vegan frosting and an associate at wilton had confirmed the baking class.
After seeing this post, I looked into it further and you are correct, it contains less than 2% of sodium caseinated (a milk derivative) and therefore is NOT vegan.
I have updated my post and thanks for catching my mistake!
Thanks for your information, it’s so useful for me. I want to make a birthday cake for my husband, is the pastry pride topping that I still can find in any Smart and Final stores ? Thanks !
Yes you should be able to find pastry pride at your local smart and final store. Let me know if you have any questions! And good luck with the cake!
After I frost cupcakes night before, with frostin and pride, can I leave them out of refrigerater untill the next day, late in day. I have to travel forty five minutes to my daughters house and don’t have room in refrigerater. It is for Easter.
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. When I decorated my sons cupcakes with pastry pride, I left it out for half the day and I found cracks on the frosted cupcakes, but still tasted great. It also depends on the temperature around the cupcakes and how hot it is in your house and in your car. But in general if it is cool, it should be fine, but you may find cracks in the decorated cupcakes.
If you can get ahold of some Sweetex, I would highly recommend the buttercream frosting I posted. It is my all-time favorite frosting to decorate with and pretty easy to make! The best part about that frosting is that you can make it up to a week in advance and leave it out and it’ll be just fine. It also colors better than the pastry pride. But of course the taste of the two are quite different. Hope this info helps! If you have anymore questions, please let me know!
I would like to make my pastry pride cake the night hefore, Can I refrigerate my cake overnight or would it be best to leave it out?
Hi Anna…yes you can easily make the cake the night before. You should definitely refrigerate the cake…do NOT leave it out. Hope that helps! Good luck!
I was wondering if you know about the ingredients….need to find out if it’s gluten free. I have someone wanting a cake and really don’t want them getting sick.
Hi, according to what I found online, here are the ingredients to Pastry Pride: Water, partially hydrogenated palm kernel oil, high fructose corn syrus, corn syrup, sugar, sodium caseinated (a milk derivative), natural and artificial flavor, polysorbate 60, sorbitan monostearate, salt, soy lecithin, mono and diglycerides, carrageenan, corn starch, maltodextrin, colored with beta carotene. I don’t believe any of those ingredients have gluten in them. Hope that helps!
I am confused why first write say it’s non dairy and then layer write it contains dairy
You’re right…i’m so sorry for the confusion! I went vegan a few years back, so this is one of my older recipes that needs to be re-worked. So Pastry pride is labeled as nondairy on the carton, but after looking into the ingredients, it seems like it contains less then 2% of sodium caseinate which is a milk derivative. It is not appropriate for dairy-free or vegan diets. It can be a bit confusing because many processed foods labeled “nondairy” contain sodium caseinate (such as coffee creamers, etc.). I will make a note to update this post. Hope that helps!
Can I add jello powder to the mix to flavor it?
Ive honestly never tried that with this recipe so not sure. Sorry!
I have, but make sure to add a little at a time and mix the pudding powder along with the pastry pride while it’s still liquid….
Is there a best by date on the carton?
To be honest, I’m not certain. I haven’t bought a carton in awhile but I’m assuming there should be.
Harry K Stritter
I used Pantry Pride in every casino I baked in when living in Las Vegas. The trick is cold equipment and after it starts to thicken whip high speed until desired stiffness. The breaking point is high which enabled us to use it for ALL decorations.
Does it have to be thawed for 24 hours in the refrigerator? I need it for a part my for the next day!
it should not be frozen
I’ve use pastry pride’s product called frostin pride for over 30yrs doing cakes of all kinds besides meringues, and buttercreams. Pastry for a quick cake is great and I have used it on many wedding cakes. I used it on my nieces wedding cake and she had it out for eight hours on a warm day in July out of the sun. It did hold up! I just told her to start serving before it started to tilt. Regular Pastry Pride and frostin pride are alittle different and hold differently in my opinion. Maybe some people should try each one separately and judge for themselves. Regular gets stuff to fast like cement and the other doesn’t, and another trick I have done is mix buttercream with my frostin pride it has a terrific consistency and taste and mixes great with color also.
Thank you so much for your tips!! I’ll have to try both and mess around to see which works well!
Can I freeze the whipped frosting? If so, for how long?
If I make rosettes with the pastry pride ahead of time, will they lose their shape after 2 days on the cake. My question is because the cake has to be frosted on a Thursday night and travel by car for approximately one hour. The party will be on a Saturday. Please help !
Yes…they honestly may. If you’re looking for a wedding-type of frosting where the rosettes will keep shape, i highly recommend my buttercream frosting recipe! It’s awesome. I use it everyyear to make gorgeous cakes for my kids with flowers, shapes, etc. The frosting keeps well room temp or fridge and the shape for whatever decorations you do holds! Let me know if you can’t find it…but search buttercream frosting with the sweetex recipe!
Hi! Is there any faster technique to thaw pastry pride? Like in the microwave defrost setting? If possible, please share how long and on what setting? thank you…
Hi there! No unfortunately I don’t think so. I thaw it in the traditional way in the fridge is probably best since you don’t want it to heat up. You may be able to slowly thaw it in the microwave but i’ve never tried it myself.