The White White Cake Cream is an incredible Swiss Meringue Buttercream mix with titanium dioxide already added to the mix, and as long as it is used with a light coloured butter (the whiter the better), you can achieve a beautiful white buttercream in minutes!    Swiss Meringue Buttercream is not as sweet as traditional buttercream and has a lighter, smoother consistency. It is the first choice of so many bakers and is perfect for piping, crumb coating or completely decorating your cakes and cupcakes.    HOW TO USE YOUR CAKE CREAM: 1. Add 500g of slightly softened butter and 400g of room temperature Cake Cream powder 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 until fully combined. 2. Keep your mixer on medium/slow speed and gradually pour in 200ml warm water until it is fully combined. Once combined, mix on high for approximately 1 minute. 3. That's it! You've done it! You have made your buttercream! YIELD:  1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8" round cake   SIZE: 400g Bag 800g Bag 5kg Tub   STORAGE INSTRUCTIONS: Cake Cream must be kept sealed and in a cool, dry place. Once you have made your Cake Cream, it will last approximately 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer in an air tight container.    To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth! Alternatively you can also use a blow torch (or hair dryer thats never been used on hair!) on the side of your stand mixer bowl.    COLOUR: White White (vanilla flavour) - as there is whitener added to this mix, please note that when when adding colours, they'll be more pastel shades. If you want more vibrant colours, choose the Whisper White. Please Note: Final colour can depend on how yellow toned the butter is used,