Cake Cream Information

WHAT IS CAKE CREAM?

Cake Cream mix is used for making Swiss meringue buttercream and more! Swiss Meringue Buttercream is not as sweet as traditional buttercream, it’s much lighter and has a silky smooth consistency. It's fantastic for piping and will create a super smooth finish on your cakes just like a pro! Normally Swiss Meringue Buttercream involves a lot of work, taking nearly 20-30 minutes to make...Now you can make it in minutes thanks to Cake Cream! Cake Cream also comes in a range of flavors and colors to make your life easier and tastier.

Important Info: Cake Cream must be at Room Temperature in order to work with it.

INGREDIENTS

Sugar, Egg White, Acidulant: Citric Acid, Calcium Phosphate, Natural Flavoring (Dextrose, Ethanol, Silicon Dioxide, Flavouring Substances Natural Flavour Substances), Carriers (Maltodextrin & Gum Arabic), Color E122. ALLERGENS IN BOLD.

Suitable for vegetarians and is dairy Free (Please add dairy-free butter to the mix if you are catering for dairy allergens). May contain traces of nuts. Made in a factory that contains Sulphites, Celery, Gluten, and Dairy products. Contains Egg & Alcohol.

Warning:
May have an adverse effect on activity and attention in children.

Cake Cream mix is used for making Swiss meringue buttercream and more! Swiss Meringue Buttercream is not as sweet as a traditional buttercream, it’s much lighter and has a silky smooth consistency.

It's fantastic for piping and will create a super smooth finish on your cakes just like a pro! Normally Swiss Meringue Buttercream involves a lot of work, taking nearly 20-30 minutes to make...Now you can make it in minutes thanks to Cake Cream! Cake Cream also comes in a range of flavours and colours to make your life easier and tastier.

1. Make sure your bowl is clean and completely grease-free. Add 400g Cake Cream mix to a stand mixer, fitted with a whisk attachment and add 250ml Water (Warm). Whisk on high speed for approx 6 minutes or until stiff peaks form.

2. Add a softened Block of Butter (454g) and continue to whisk on high for another 2-3 minutes or until thickened and silky smooth! Your butter should be soft enough for you to easily push your finger into. Use a microwave on the defrost setting to help achieve this.

Important Info: Cake Cream must be at Room Temperature in order to work with it. See below for storage instructions and tips for getting your mix back to working temperature.