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Reviewed Ron's Carrot Cake with White Chocolate Buttercream

Dec 19, 2012 in Food Network Community Toolbox on

I love Ron's white chocolate frosting. His are the exact proportions for the classical swiss meringue butter cream. It's supposed to be smooth and buttery, milky and rich. I guess that to those that are used to the confectionery "butter cream" made of powdered sugar and shortening it's too different. But pickup any serious cookbook, and you'll see"

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