Cake Cream is super easy to make, and tastes so unbelievable no matter how you use it.
Cake Cream is a fantastic buttercream that takes all the guesswork out of making Swiss Meringue Buttercream. It's as simple as adding butter and water, then whipping for six minutes. You can use Cake Cream to make many other treats like macarons and brownies.
It really is a clever product to keep in your cake arsenal.
Cake Cream is available in 14 colours:
There are also three flavours that are also Whisper White in colour:
Cake cream is manufactured in Brisbane, Australia, using 91% Australian ingredients.
All colours come in a 400g bag. Whisper White and White White are available in 400g bags, 800g bags, and 5kg buckets. It you're looking for an even larger size, please reach out to info@bycmproducts.com.au to discuss.
200ml of water and 500g (full block) of butter for the 400g bag.
Both work just fine, it comes down to personal preference of your desired taste and what you have on hand. This also goes for the brand of butter. Any brand can be used.
If you're using White White or Whisper White, the whiter the butter you use the whiter you Cake Cream will end up.
Absolutely! You can use just about any flavour or essence on the market, and add as much or little as you want. You can also use freeze dried fruit powders that will flavour and colour the Cake Cream as well.
Cake Cream is not certified gluten free. While all the ingredients themselves are gluten free, Cake Cream is manufactured in a facility that handles gluten.
You sure can! You can replace the butter with shortening or another dairy free butter.
Unfortunately, Cake Cream can't be made vegan due to the egg white powder in it. So it isn't suitable for vegans.
Using shortening with Cake Cream is a matter of playing around with the amounts. You can even do half butter half shortening etc. It will still work out, but keep in mind if you are using Nuttelex on its own, this will make the Cake Cream super soft if you are not adding the shortening, and it won't work for piping.
The beautiful thing about Cake Cream is that it's pretty unbreakable, so it can be brought back.
If you find that your Cake Cream has gone a bit soupy, it means that the Cake Cream is too warm. This can be caused by the water you added being too warm and has ended up melting the butter rather than emulsifying it.
To fix your wet Cake Cream, pop your bowl in the fridge or freezer for 5-10 minutes. This will re-set your Cake Cream into a whip-able consistency again. After that time, take the bowl out of your freezer and whip it in the mixer.
Note: If you have accidentally (or purposely_ left your Cake Cream in the freezer for too long, you can let it come back to room temp and then beat it until it is smooth again.
If your Cake Cream isn't going creamy enough or emulsifying properly, this could be because your mixture is too cold. This could be from your butter or water being too cold when added, or the environment/weather. Winter room temperature is very different to summer room temperature. So, you just need to warm it up so that everything can melt and emulsify together.
To warm up your Cake Cream mixture you can:
Note: Even if completely melted into a liquid by mistake, you can put it in the freezer until it is almost set again and whippable. Cake Cream is seriously hardy!
Even this can be fixed! If you find your Cake Cream is looking split or curdled, you just need to adjust the temperature or the mixer. Hot or cold, just use the steps above to solve the issue.
Cake Cream needs to be kept sealed and stored in a cool, cry place.
Once your Cake Cream has been made, it will last approx. 2 days at room temp, 7 days in the fridge, and up to 2 months in the freezer. We recommend you store this in an airtight container.
Your Cake Cream will need to be warmed up before using again. It's as simple putting your frozen Cake Cream into a microwave safe bowl and microwaving in 5-10 second bursts on a defrost setting, then mixing by hand until it becomes silky smooth again.
Cake Cream is super innovative and is useful for making other desserts like:
You can use all the Cake Cream products EXCEPT the chocolate flavoured one due to the cocoa powder. Cocoa powder reacts with the Cake Cream mixture and won't let the macarons rise/bake the way it should.
When making your Cake Cream macarons, do not flavour the shells as this will affect the baking. Only flavour the filling. Macaron shells are not flavoured, just the filling.
There are a number of reasons as to why this is happening. The main reason we come across is that different branded stand mixers don't actually whisk the entire way to the bottom of the bowl. If your mixer doesn't reach the bottom of the bowl, you can rest your hand on the top of your mixer with a slight amount of pressure to get it whipping the way it hsould.
Another reason could be that the measurements of the water/powder are off. You need to be precise when following the recipe. We find that macarons will still whip to a meringue no matter the water temperature, it's the measurements that need to be precise.
It also helps to ensure that the bowl and whisk are free of any oil residue as this will affect how the meringue whips up. Wipe down your bowl and whisker with vinegar to ensure squeaky clean equipment.
To make one small batch (24 shells for 12 macarons) you need 125g of Cake Cream powder. A 400g bag will make 3 batches.
What makes Cake Cream fantastic for making macarons is that you can make the shells and the filling from one bag of Cake Cream. Use 125g to make one batch of macarons and then make the rest of the mixture up as buttercream filling for them.
You can also buy multiple bags to mix and match colours the way you want!
Not at all. You can free hand-pipe your macarons if you wish. Templates are just easier to get consistent sizes, and even fun shapes like love hearts!
Top recommendation for making macarons is the Loyal 2A piping tip.
This could be from either your oven temperature being slightly off, or not enough airflow in the oven for your macarons to rise and get feet.
If you're using a baking tray that has a wall around it, flip it upside down so that there are no curved up sides to stop the air flowing, then place a matt on top to pipe your macarons on. This will help you achieve a more even bake.
Alternatively, you can use a flat cookie tray to bake your macarons on as these trays don't have the sides and you can get an even air flow. Also, using one tray in the oven at a time can also help.