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Cake Cream, crafted right here in Brisbane with 91% Australian ingredients, introduces a groundbreaking product designed to effortlessly produce smooth, stable, and vibrant Swiss Meringue Buttercream. This versatile product is ideal for creating an array of delightful treats, including Meringue Kisses, Cupcakes, Macarons, Cakes, Mousses, Brownies, and more!
Swiss Meringue Buttercream, favored by many bakers for its less sweet and lighter, smoother consistency compared to traditional buttercream, is the perfect choice for piping, crumb coating, or adorning your cakes and cupcakes.
HOW TO USE YOUR CAKE CREAM:
Combine 500g of slightly softened butter and 400g of room temperature Cake Cream powder in a stand mixer equipped with a paddle attachment. Initially, use a spatula to roughly incorporate the butter and Cake Cream mix, then blend with the mixer until fully amalgamated.
Maintain your mixer at a medium/slow speed, gradually pouring in 200ml of warm water until thoroughly combined. Once combined, increase the speed to high and mix for approximately 1 minute.
Congratulations! You've successfully created your buttercream!
YIELD:1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8" round cake
STORAGE INSTRUCTIONS: Store the Cake Cream in a sealed container in a cool, dry place. Once prepared, it remains fresh for about 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer when stored in an airtight container.
To use chilled or frozen Cake Cream, place it in a microwave-safe bowl and heat in 5-10 bursts on the defrost setting. Mix by hand until smooth. Alternatively, a blow torch or a hair dryer (never used on hair) can be used on the side of the stand mixer bowl.
COLOURS:
Whisper White (vanilla flavour): Provides a vanilla flavor.
White White (vanilla flavour): Note that this mix contains whitener, resulting in more pastel shades when adding colors. For vibrant colors, choose Whisper White. Final color may depend on the butter's yellow tone; it is recommended to use whiter butter and whip longer for the whitest white.
