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Paula Mortenson
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  • Chesapeake, VA
  • United States
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Non Dairy Whipped Icing

Started Mar 25, 2010 0 Replies

does anyone have a good recipe for a non dairy whipped icing?

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At 10:09pm on April 28, 2010, Renee' Minard said…
Hi Paula, sorry I am just now getting your request, haven't been on in a while
At 10:29pm on March 26, 2010, Rosalie said…
Paula, I went back to the website, and found this information: For a sales contact or more information on this product, you can call this toll free #1-800-45 richs. They are open 8:30am-5:00pm est. weekdays, or you can leave a voicemail. Another # listed for questions and information was 1-888-732-7251. I hope this will be of some help. good luck.
At 8:08pm on March 26, 2010, Rosalie said…
Paula if you are interested in this whip topping i've mentioned, you can find it on line at RICH PRODUCTS , and click on ''products' for more information.
At 8:29pm on March 25, 2010, Rosalie said…
Hi Paula, regarding the non-dairy whip topping: I use a good non dairy whip cream that I buy frozen in 2lb cans. It whips up double in volume and needs no extra flavors or sugar. The company I buy it from is located in Buffalo NY. I buy it by the case and keep it in the freezer until needed. The last time I purchased it, the cost was $4.29 a can and it comes in a case of 12.
At 5:02pm on February 10, 2010, Deah said…
Paula, I wanted to answer your question. You can bake cakes ahead of time and freeze them for later use. How long can you freeze them? People have different opinions. For me a week or two before I start feeling guilty. However, I just used a cake for my family that had been in the freezer since September and it was as good as the day we froze it. I would never, ever sell a cake that had been frozen that long. I would just feel bad.

Here's what you do, remove from the oven and cool as normal, triple wrap in plastic wrap and then double wrap in aluminum foil. This should keep any freezer smells out of the cake. Take it out of the freezer at least an hour or two before you need to apply icing. Leave it wrapped until you are ready to use it.
 
 
 

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