Cake Cream is an absolute must-have for any baker, amateur or professional, and we're here to tell you why...
Cake Cream is a bag of magic to put it simply (okay, not literally, but you get the gist). It is a Swiss buttercream mixture that has been quick to grace the shelves of many pantries and for good reason! The Sugar Sisters (the magic minds behind it all) have outdone themselves with an easy-to-make Swiss Buttercream mix that you can make in MINUTES! And yes, it is possible, we have tried the Cake Cream mix for ourselves, and we can vouch for its deliciousness and overall simplicity. Keen to save yourself time and money? Well, this is the answer. It’s a no-brainer really. Did we mention it is also now manufactured right here in Australia using 91% Australian ingredients? Get out of town!
Swiss Meringue Buttercream is a light and smooth buttercream consisting of cooked egg whites, sugar, butter, and additional flavourings such as vanilla and salt. Unlike traditional buttercream, Swiss buttercream starts as a meringue mixture before adding your butter and flavours. In comparison to traditional buttercream, it does take longer to make and requires more steps. Thankfully, that’s where Cake Cream comes in! You can literally whip it up in minutes, making hard work quick and easy, and it tastes great too!
Swiss meringue buttercream is less sweet than traditional buttercream and has a silky-smooth texture. Traditional buttercream is thicker due to the amount of butter used within the recipe and sweeter in flavour. It also calls for icing sugar whereas with Swiss buttercream, granulated or caster sugar is used.
Swiss meringue buttercream is more stable because of the meringue base. The science behind its stability is through the whipped egg whites which traps air bubbles within, enabling the buttercream to hold itself up, like a balloon. The heated sugar is additional support to keep the air bubbles isolated for longer. Returning it to the balloon analogy, when the air bubbles come together, it resembles letting air out of the balloon (and we do not want that!).
The sleek and velvet-like finish makes it ideal for cake demonstrations, displays, and photoshoots (although we do not recommend keeping it out for too long). A crust will form with traditional buttercream when it is exposed to oxygen for a period of time and melts easier because the main ingredients are butter and sugar.
The Swiss meringue buttercream has a lighter consistency making it perfect for frosting, crumb coating, and decorating your cakes all the way around.
We’re glad you asked! The Cake Cream 400g and 800g mixture bags have multiple uses. Not only can you make silky smooth buttercream, but you can also make brownies, cupcakes and even meringue kisses. We have a bunch of Cake Cream recipes listed here; we’d love for you to try them! Each Cake Cream bag comes with the instructions to make Swiss meringue buttercream, storage instructions, and troubleshooting tips should you ever run into trouble (chances are you won’t but still good to have there).
Get the kids involved and make a day of it or use it to experiment with baking different edible creations; you have full control of the creative realm! It is also super handy to use when trying to convince your non-baking friend to give baking a go – and who knows, they may grow to love it once they find out how easy it can be!
That is a great question and you’d be surprised to find that we stock a variety of different colours and flavours. We have the following colours with vanilla flavouring: Bubble Pink, Frozen Ice, Midnight Black, Navy Baby, Pink Lace, Purple Rain, Sage Green, Vivid Red, Whisper White (an off white colour that can be coloured vividly if desired), and White White (has added Titanium Dioxide to make the buttercream much whiter. Please bear in mind the type of butter you use will affect just how white the finished buttercream is though).
We also have other flavours including Chocolate, Raspberry (tastes like Red Frog lollies!) and Salted Caramel (soooo delicious!) Raspberry and salted Caramel are Whisper White colours, and Chocolate is chocolate coloured.
The Midnight Black and Vivid Red Cake Cream deserve a special mention as these colours are well known within the baking community as being the hardest colours to achieve when making buttercream. You usually experiment with food colourings and allocate time to see whether it will turn into your desired colour.
If you use too much food colouring, your buttercream runs the risk of turning into a sloppy mess that tastes unappealing (and who wants that?). Cake Cream eliminates that whole process and is, by far, the easiest, quickest, and tastiest way to make black or red Swiss meringue buttercream.
I mean, I would if I were you, but it is your choice. And you’ve made it this far down the article, so you are already halfway there. Anyway, we’ll see you at the checkout.