Roberts Silky Icing Meringue Buttercream Mix 400g

Just follow the easy recipe that only requires you to add Water and Unsalted Butter. A vegetable creaming shortening can also be substituted instead of butter, or used in a combination of both.

Designed to enable the home baker to achieve a consistent and quick result as close to a Swiss Meringue Buttercream style made from scratch. You don't need to boil or cook the mixture beforehand, you just add water and mix and then add diced butter and mix again.

- The silky smooth icing has a lovely subtle vanilla flavour that melts in the mouth without any gritty or sugary aftertaste.
- The mix can also be flavoured and coloured.
- 400g of Dry Mix, will easily cover a 8" Round cake, or enough to ice 24 cupcakes.
- Dry mix can be used 200g at a time, and any unused dry mix can be stored for later use.
- Mixture can be piped or spread and holds firm if refrigerated - great to use as in between layers as well.

Note: Suitable for Electric Mixers 1,000 Watts and Above Only.
- A whisk and paddle attachment is required to achieve the desired result.
- If using a mixer with less than 1000 watts, additional whipping time may be required and results may not be achieved.

As the mixture contains egg white and butter your decorated cake should be stored in the fridge until the time of serving.
Any unused made up silky buttercream icing can be stored in the refrigerator up to 5 days.

Ingredients: Sugar, Egg White Powder, Food Acid (330), Flavour
Allergen Statement: CONTAINS EGG
May Contain Milk, Soy and Gluten due to shared manufacturing equipment.

Directions: (see back of the packet for ratios required)

Please note that the label on package may differ from the picture