Delicious creamy buttercream, suitable to be used as a cake filling and cupcake topping.
Preparations: All ingredients need to be at room temperature. For 1 portion of cream: add 125 ml of water to 125 grams of the mixture and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Beat 150 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). One serving of butter cream is sufficient for filling and skimming one 20 cm cake or for icing approx. 12 cupcakes.
Ingredients: sugar, modified starch E1422 (maize), dried glucose syrup, whey powder (milk), dextrose (wheat), gelling agent E339/E450/E401/E516, emulsifier E435, salt, stabilizer E415, flavor. For allergens, see ingredients in bold.
Contains 500 gram.
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