Cake cream - Swiss Meringue Buttercream Recipe
Prep time: 10 min
Let's make some Cake Cream with simple two step process!

Cake Cream

  • 400g Cake Cream
  • 500g Block of Butter
  • 200ml Water
  1. Add a softened block of butter (500g) and 400g Cake Cream 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 till fully combined.
  2. Keep your mixer on medium/slow speed and gradually pour in 200ml water (warm) till fully combined. Once combined, mix on high for approx 1 min.

Cake Cream must be at room temperature in order to work with it.
To get an even smoother finish, use a paddle attachment and mix on low speed for 5-10 mins.

Bringing back cold cake cream buttercream
To use Cake Cream that has been in the fridge or freezer, it will need to come back to room temperature and warmed gently in the microwave. 1kg of Cake Cream warmed in the microwave for no more than 20 secs, 10-15 sec can also work well depending on your microwave. Do this in small bursts as all microwaves are different.

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