Create smooth, silky buttercream with Caitlin Michell Chocolate Cake Cream in a classic brown. This buttercream mix makes decorating easy—just add water and butter to whip up a light, Swiss meringue buttercream frosting with a light chocolate flavour and smooth texture in minutes.

Designed for convenience and consistency, this versatile mix delivers a silky chocolate finish that spreads effortlessly, pipes beautifully, and holds its shape for sharp edges and clean finishes. Cake Cream mix can also be used to cupcakes, mousse, brownies and more!

Perfect For

Cakes

Cupcakes

Desserts

Directions for Use

Frosts 36 cupcakes / Covers 8” round cake

400g Cake Cream mix

500g Butter

200ml 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.

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 in a cool, dry place, away from sunlight.

Ingredients

Sugar, Cocoa powder, Egg albumen, Tapioca starch

Allergen Information

Gluten free, contains egg, May contain traces of gluten