FUNCAKES · Buttercream Mix
Buttercream Mix
Light, stable buttercream, rehydrated and then emulsified with butter.
FUNCAKES Buttercream Mix is prepared in two stages: rehydration with water, followed by emulsification with creamed butter. The result is a lighter, finer cream than traditional buttercream, with reliable stability for smoothing and piping.
Technical specifications
125 g
Base quantity
125 ml water
1 h
Resting time
After rehydration
Ø 20 cm
Yield
Or 12 cupcakes
Step-by-step preparation
- Mix 125 g of the preparation with 125 ml of water and let it rest for approximately 1 hour at room temperature.
- Beat 150 g of unsalted butter at room temperature for 5 minutes at medium speed, until it becomes pale and creamy.
- Add the rehydrated mixture to the butter in three batches, beating well between each addition.
- Whip at high speed for approximately 10 minutes to obtain a smooth, airy and glossy cream.
- One portion fills and covers a 20 cm cake, or decorates 12 cupcakes.
Please note: The one-hour resting time after rehydration is not a step to shorten: it allows the preparation to hydrate properly before emulsification with the butter, resulting in a smooth, non-grainy final texture.
Complete technical data sheet
| Brand | FUNCAKES |
| Ingredients | Sugar, modified starch, whey powder (milk), dextrose (wheat), glucose syrup (dehydrated), gelling agent: E401, stabilizer: E450, acidity regulator: E339, flavoring |
| Allergens | Contains milk and wheat. May contain traces of egg, soy and lupin. |
| Certification | Halal-certified product |
| Storage | Cool, dry place |
Frequently asked questions
What is the difference from FUNCAKES Swiss Meringue Buttercream Mix?
This mix is rehydrated with water before being emulsified with butter, without a meringue base; the Swiss Meringue version first whips the mix into an airy meringue before incorporating the butter, for an even lighter result.
Can this buttercream be colored or flavored?
Yes, it accepts flavoring pastes, gel or powdered food coloring, and melted chocolate, to be incorporated once the final emulsion has been achieved.
Why does my cream look grainy after adding the butter?
Butter that is too cold or added too quickly can cause this effect; continue whipping at high speed, as the texture generally smooths out with continued beating.
Explore further
Also see the Swiss Meringue Buttercream Mix and the Layer Cake Pans collection.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
