The Chocolate Cake Cream is chocolate in both colour and flavour, and will create a decadent, chocolatey buttercream in minutes! Please note that the Chocolate Cake Cream cannot be used for meringues or macarons due to the cocoa content.
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.
1. Add 500g of slightly softened butter and 400g of room temperature Cake Cream powder to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream mix roughly, then mix with your mixer until fully combined.
2. Keep your mixer on medium/slow speed and gradually pour in 200ml warm water until it is fully combined. Once combined, mix on high for approximately 1 minute.
3. That's it! You've done it! You have made your buttercream!
1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8" round cake
400g bag
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 thats never been used on hair!) on the side of your stand mixer bowl.
Chocolate (chocolate flavour) Can Not Be Used For Macarons/Meringue
Sugar, Cocoa Powder, Egg Albumen, Tapioca Starch
Product is Gluten Free however is manufactured in a facility that handles gluten so may contain traces.
