Cake cream - Swiss Meringue Buttercream - Dairy Free/Vegetarian Recipe
Prep time: 10 min
We have an alternative recipe for all the Dairy Free/Vegetarian's so they don't have to miss out on the amazing Cake Cream Swiss Meringue Buttercream!

Cake Cream

  • 400g Cake Cream
  • 350g Nuttelex
  • 150g Shortening
  • 200ml Water
  1. Mix with spoon Nuttelex and shortening and put into the microwave for 10 seconds to soften and warm.
  2. 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.
  3. 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.

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