Cake Cream mix is used for making Swiss Meringue buttercream, meringue kisses, cupcakes, macarons, mousse, brownies & more!
Whisper White options have no added whitener in it, meaning the final product will not a be perfect white. These options are great if you want to add your own colours and get bright, vibrantly coloured buttercream

To make delicious Swiss Meringue Buttercream, simply add 200ml of water and 500g of butter and whip for 6 minutes!

You can add gel colouring and flavouring to the mixtures

Product is Gluten Free however is manufactured in a facility that handles gluten so may contain traces.

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.
To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth!

Sugar, Egg Albumen, Tapioca Starch, Vanilla Powder (Dextrose monohydrate (maize derived)), natural flavouring substances, anti caking agent, natural vanilla bean extract and colours.
Please Note: Final colour of all options will depend on how yellow toned the butter used is. We recommend using a whiter butter and whipping it for longer before adding the Cake Cream powder to achieve the whitest white.

Visit www.cakecream.com.au for further info, recipes and FAQ's