Make perfect Swiss Meringue Buttercream in minutes, with thanks to Sugar Sisters' Cake Cream!
This vanilla flavoured Cake Cream has a lovely purple colour making it perfect for any cake project, from birthdays, weddings, Mother's Day - whatever the occasion!
Swiss Meringue Buttercream is a lot lighter and fluffier than traditional buttercream and has a flawlessly smooth, silky texture.
Swiss buttercream is not as sweet as your standard American buttercream, being a more favourable option for many.
Its light and silky smooth consistency makes Cake Cream perfect for piping and creating flawlessly smooth finishes on your cakes. Unlike traditional buttercream, it doesn’t form a crust, keeping that lovely silky texture.
Cake Cream can be used in all sorts of recipes, including meringues, cupcakes, cakes, macarons, meringue toppings, mousse, brownies and so many more - the possibilities are endless!
Once made, Cake Cream will last 2-3 days out of the fridge, and up to 7 days refrigerated.
Swiss Meringue Buttercream Recipe:
Make sure your bowl is clean and completely grease-free. Add 400g Cake Cream mix to a stand mixer, fitted with a whisk attachment and add 250ml Water (Warm). Whisk on high speed for approx 6 minutes or until stiff peaks form.
Add a softened Block of Butter (454g) and continue to whisk on high for another 2-3 minutes or until thickened and silky smooth! Your butter should be soft enough for you to easily push your finger into. Use a microwave on the defrost setting to help achieve this.
Please note, Cake Cream must be at room temperature in order to work with it.