1) a production job is a terrible time to try something "new". At best, you should have tried it on a test cake overnight beforehand just to see.
2) I have used "cool whip" many times. Yes, it does freeze, thaw, re-freeze, etc, w/o weeping as far as I can tell. Interesting idea.
3) sugggest you stick with the tried-and-true pastry cream.
edit:
Sorry, just noticed the title that says "non-dairy". If the problem is religious, PC won't do (you might be able to sub soy for cow milk, but there will still be eggs). If the problem is lactose-intolerance (my problem), just make PC but use that lactase-milk stuff.
Last edited by jerry i h; 07-01-2009 at 11:22 PM.
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