"Hi ..I just chanced upon this..were you ever able resolve this issue you had with cream cheese Swiss Buttercream..I had the same problem and finally have a fail safe method.
I first make a cream cheese frosting with regular granulated sugar - so its…"
I am an avid baker and lover of the Pastry Arts. Trained by dynamic, passionate instructors at ICE in New York City, I carry on the tradition of excellence in production and using the best ingredients in the world to produce cakes and pastries that are a mind blowing taste experience with every bite. My passion is teaching elements of baking and pastry as well as making custom pastries and cakes as well as recipe testing.
I enter competitions :
I consider my specialty to be:
Comfort style/Classic cakes and pastries, cookies, breakfast style breads and sweets, candies and confections.
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