Cake Cream
- 400g Cake Cream
- 350g Nuttelex
- 150g Shortening
- 200ml Water
- Mix with spoon Nuttelex and shortening and put into the microwave for 10 seconds to soften and warm.
- Add a softened Nuttelex/Shortening mix and 400g of cake mix to a stand mixer fitted with a paddle attachment. Use a spatula to combine the Nuttelex/Shortening mix and Cake Cream, mix roughly.
- Keep your mixer on medium/slow speed and gradually pour in 200ml of water (warm) til fully combined. Once combined, mix on high for approx. 1 minute.
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!