White White Cake Cream 800g - By Caitlin Mitchell
Create smooth, silky buttercream with Caitlin Michell White White Cake Cream in pure white. This buttercream mix makes decorating easy—just add water and butter to whip up a light, Swiss meringue buttercream frosting with a soft vanilla flavour and smooth texture in minutes.
Designed for convenience and consistency, this versatile mix delivers a bright white finish that spreads effortlessly, pipes beautifully, and holds its shape for sharp edges and clean finishes. Cake Cream mix can also be used to make meringue kisses, cupcakes, macarons, mousse, brownies and more!
Perfect For
Cakes and cupcakes
Macarons and meringue kisses
Desserts
Directions for Use
Frosts 80 cupcakes / Fill and frosts 4 x 6” round cake
800g Cake Cream mix
1kg Butter
400ml Water (warm)
Add a softened butter and Cake Cream to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream, mix roughly. Then mix with your mixer till fully combined. Keep your mixer on low speed and gradually pour in water (warm) till fully combined. Once combined, mix on high for approximately 1 min.
To get an even smoother finish, use a paddle attachment and mix on low speed for 5-10 mins.
Note: The yellowness of the butter used, will affect the final colour of the buttercream. We recommend using a light coloured butter or whipping your buttercream until the yellow shade is removed.
Store your Cake Cream (buttercream) for up to 2 days on the bench, 7 days in the fridge or up to 2 months in the Freezer
Store Cake Cream sealed and in a cool, dry place, away from sunlight.
Ingredients
Sugar, Egg albumen, Tapioca starch, Titanium dioxide (E171) Vanilla powder (Dextrose monohydrate (maize derived)), Natural flavouring substances, Anti caking agent, Natural vanilla bean extract
Allergen Information
Gluten free, contains egg, May contain traces of gluten
Product Information
Product Information
Shipping & Returns
Shipping & Returns
White White Cake Cream 800g - By Caitlin Mitchell
White White Cake Cream 800g - By Caitlin Mitchell
Create smooth, silky buttercream with Caitlin Michell White White Cake Cream in pure white. This buttercream mix makes decorating easy—just add water and butter to whip up a light, Swiss meringue buttercream frosting with a soft vanilla flavour and smooth texture in minutes.
Designed for convenience and consistency, this versatile mix delivers a bright white finish that spreads effortlessly, pipes beautifully, and holds its shape for sharp edges and clean finishes. Cake Cream mix can also be used to make meringue kisses, cupcakes, macarons, mousse, brownies and more!
Perfect For
Cakes and cupcakes
Macarons and meringue kisses
Desserts
Directions for Use
Frosts 80 cupcakes / Fill and frosts 4 x 6” round cake
800g Cake Cream mix
1kg Butter
400ml Water (warm)
Add a softened butter and Cake Cream to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream, mix roughly. Then mix with your mixer till fully combined. Keep your mixer on low speed and gradually pour in water (warm) till fully combined. Once combined, mix on high for approximately 1 min.
To get an even smoother finish, use a paddle attachment and mix on low speed for 5-10 mins.
Note: The yellowness of the butter used, will affect the final colour of the buttercream. We recommend using a light coloured butter or whipping your buttercream until the yellow shade is removed.
Store your Cake Cream (buttercream) for up to 2 days on the bench, 7 days in the fridge or up to 2 months in the Freezer
Store Cake Cream sealed and in a cool, dry place, away from sunlight.
Ingredients
Sugar, Egg albumen, Tapioca starch, Titanium dioxide (E171) Vanilla powder (Dextrose monohydrate (maize derived)), Natural flavouring substances, Anti caking agent, Natural vanilla bean extract
Allergen Information
Gluten free, contains egg, May contain traces of gluten
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Create smooth, silky buttercream with Caitlin Michell White White Cake Cream in pure white. This buttercream mix makes decorating easy—just add water and butter to whip up a light, Swiss meringue buttercream frosting with a soft vanilla flavour and smooth texture in minutes.
Designed for convenience and consistency, this versatile mix delivers a bright white finish that spreads effortlessly, pipes beautifully, and holds its shape for sharp edges and clean finishes. Cake Cream mix can also be used to make meringue kisses, cupcakes, macarons, mousse, brownies and more!
Perfect For
Cakes and cupcakes
Macarons and meringue kisses
Desserts
Directions for Use
Frosts 80 cupcakes / Fill and frosts 4 x 6” round cake
800g Cake Cream mix
1kg Butter
400ml Water (warm)
Add a softened butter and Cake Cream to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream, mix roughly. Then mix with your mixer till fully combined. Keep your mixer on low speed and gradually pour in water (warm) till fully combined. Once combined, mix on high for approximately 1 min.
To get an even smoother finish, use a paddle attachment and mix on low speed for 5-10 mins.
Note: The yellowness of the butter used, will affect the final colour of the buttercream. We recommend using a light coloured butter or whipping your buttercream until the yellow shade is removed.
Store your Cake Cream (buttercream) for up to 2 days on the bench, 7 days in the fridge or up to 2 months in the Freezer
Store Cake Cream sealed and in a cool, dry place, away from sunlight.
Ingredients
Sugar, Egg albumen, Tapioca starch, Titanium dioxide (E171) Vanilla powder (Dextrose monohydrate (maize derived)), Natural flavouring substances, Anti caking agent, Natural vanilla bean extract
Allergen Information
Gluten free, contains egg, May contain traces of gluten
