
Cake Cream White White 400g
Cake Cream is a Swiss Meringue Buttercream in a packet and has rocked the buttercream and caking world! This revolutionary product, that is made right here in Brisbane from 91% Australian ingredients, will help you create silky smooth, stable, vibrant Swiss Meringue Buttercream IN MINUTES! Your Cake Cream mix can also be used to make meringue kisses, cupcakes, macarons, cake mousse brownies and more!
Swiss Meringue Buttercream is not as sweet as traditional buttercream and has a lighter, smoother consistency. It is the first choice of so many bakers and is perfect for piping, crumb coating or completely decorating your cakes and cupcakes.
White White (vanilla flavour) - as there is whitener added to this mix, please note that when when adding colours, they'll be more pastel shades. If you want more vibrant colours, choose the Whisper White.
Please Note: Final colour can depend on how yellow toned the butter is used, we recommend using a whiter butter and whipping for longer to achieve the whitest white.
A 400g bag will ice approximately 36 standard sized cupcakes or fill and ice 1 x 8" round cake.
Ingredients: Sugar, Egg Albumen, Tapioca Starch, Titanium Dioxide (E171), Vanilla Powder (Dextrose monohydrate (maize derived)), natural flavouring substances, anti caking agent, natural vanilla bean extract.
Allergen warning: Contains egg. Product is Gluten Free however is manufactured in a facility that handles gluten so may contain traces.
Storage: Cake Cream must be kept sealed and in a cool, dry place. Once you have made your Cake Cream, it will last approximately 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer in an air tight container.
To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth! Alternatively you can also use a blow torch (or hair dryer that's never been used on hair!) on the side of your stand mixer bowl.