Cake Cream – 400g


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Cake Cream – 400g

Cake Cream is a Swiss Meringue Buttercream baking mix! This will help you create silky smooth, stable, vibrant Swiss Meringue Buttercream IN MINUTES!


  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


  • The 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8″ round cake
  • 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. 


  • Midnight Black (vanilla flavour)
  • Vivid Red (vanilla flavour)
  • Whisper White (vanilla flavour)
  • White White (vanilla flavour) – as there is whitener added to this mix, please note that when when adding colours, they’ll be more pastel shades. If you want more vibrant colours, choose the Whisper White. 

Please Note: Final colour can depend on how yellow toned the butter is used, we recommend using a whiter butter and whipping for longer to achieve the whitest white.


Additional information

Weight 0.5 kg

Midnight Black, Vivid Red, Whisper White, White White


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