What's the secret? Unlike conventional gel colours, our unique blend loves the fats & oils in your baking.We dye and disperse our colouring using these oils, allowing you to achieve a rich & vibrant result. Best in Buttercream, Swiss Meringue, Chocolate, Cake Batter, Ganache,...
Add some extra sparkle and glamour to a classic white wedding cake with this fabulous sprinkle mix Happy Ever After beautifully enhances any wedding cake, cupcake or cookies with instant sparkle and shine. The edible mix will, without a doubt, make your cakes stand...
Pixie Pearl - Shimmer Silver Introducing the beautiful Pixie Pearls. These beautiful micro sprinkles have many uses, primarily on offer to use with your SweetStamp Lettering as an alternative to painting. Other uses are decorating your cookies, cakes, cake pops and cupcakes with light...
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...
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.