![](https://cms.cakecream.com.au/assets/img/6/9/e/gjagp/swiss-meringue-image.jpg)
Cake Cream
- 400g Cake Cream
- 500g Block of Butter
- 200ml Water
- 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.
- 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.
Store your Cake Cream for up to 2 days on the bench, 7 days in the fridge or up to 2 months in the Freezer!