Difficulty: | |
Prep time: | 10 min |
We have an alternative recipe for all the dairy free people in your life so they don't have to miss out on the amazing Cake Cream Swiss Meringue Buttercream!
400g Cake Cream (any colour or flavour)
350g Nuttelex
150g shortening
200ml water
Mix with spoon Nuttelex and shortening and put into the microwave for 10 seconds to soften and warm.
Add softened Nuttelex/shortening mix and 400g of Cake Cream mix to a stand mixer fitted with a paddle attachment. Use a spatula to combine the Nuttelex/shortening mix and Cake Cream, mix roughly.
Keep your mixer on medium/slow speed and gradually pour in 200ml of water (warm) til fully combined. Once combined, mix on high for approx. 1 minute.
1. To use Cake Cream that has been in the fridge or freezer, it will need to come back to room temperature and warmed gently in the microwave. 1kg of Cake Cream warmed in the microwave for no more than 20 secs, 10-15 sec can also work well depending on your microwave. Do this in small bursts as all microwaves are different