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¡¡¡¡¡¡¡ the revolution of the pie fillings ¡¡¡¡¡

Today I want to introduce Topping. Is a novel, which to me has given me great joy.
Since I did this in the cakes with fondant, fillings it has been a nightmare.
Until I found the Swiss buttercream, all were failures.
I tried everything I read.
ganache, did not convince me, because it had cream and cream out of the refrigerator breaks down quickly and can cause poisoning. The cream always (pastry etc. ..) as well.
was desperate.

The Swiss buttercream was a solution that seemed to please many people. Flavored is ... cream tasty and enjoyable.
But now ... after try this ... No more kilos of meringue and butter had been tested
vegetable cream but I did not like the result. I had a texture that I liked.
A bakery business offered me this product.

Benefits:

• Is cholesterol
• Mounts in one two three (and not passed ufffff never to break)
• beating can change its texture more or less. It more or less thick.
• can flavor with aromas
• Fills
• coverage and is ideal for pastry. More consistent qeu common vegetable cream.
• Multiply volume by four, which makes muchoooooo fester.

I have not been tested enough to give much more information, such as hard was not given the fridge .. or how long in a fondant cake.
But as many friends working with him, we'll soon know more. If quieresmás information
Click here .

Until now say that taste (says my mother ....) is like the cream of confinterias. I hope we escribaís
, all ye that trying to gather information.
Graciassssssss for being there and read me.

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