It's time to make...
summer buttercream
There's nothig quite like a sizzling hot summer day. Perfect for a trip to the beach, blender drinks, and COMPLETE TERROR if you're a cake decorator. The ECG has had a hate-hate relationship with summer in Minnesota ever since she started her bakery, Gateaux Inc. in 1996. She has delivered cakes in all sorts of weather, from blizzards to tornadoes, but nothing makes her more stressed out than high temps!
That's why she was ecstatic when she discovered how to increase heat resistance on her buttercream icing by using Paramount Crystals.
It's simple. The fat in Paramount Crystals is solid at room temperature, so replacing about 1/6th of the fat in any buttercream recipe will make buttercream that will hold up in warm weather significantly better!
The ECG has been using her recipe for over 20 years (see below), but you can adapt your own buttercream recipe by dividing the amount of fat in your recipe by 6, subtracting that amount of fat out of the recipe, and replacing it with melted (and cooled) Paramount Crystals. For Example...if your recipe calls for 16 ounces of butter or shortening, use 13.3 oz. of that fat and 2.7 ounces of Melted Paramount. Be sure to let the melted paramount come to room temperature, and add it to the finished icing recipe when the icing is also at room temperature to keep the crystals from reforming in the buttercream.
You'll be amazed how much better it holds up!
Here's the ECG's Recipe for Summer Buttercream:
Summer Buttercream Recipe:
20 oz butter (room temperature)
3lb Powdered Sugar
6 TBS milk
1/2 tsp Yummy as Hell flavoring
4 oz Paramount Crystals
Melt the paramount crystals in the microwave until liquified and let cool to room temperature. Beat butter until creamy, add sugar, milk and flavoring. Slowly drizzle in paramount with the beater moving to ensure that the Paramount Crystals don't reform in the buttercream.
