Summer (Stable for High Heat) Buttercream Recipe!

Robin of Evil Cake Genius shared this helpful buttercream recipe with me that was created for "summer-like" conditions and is much more stable than traditional buttercream in high heat!

She uses paramount crystals to help stabilize it.

Yield units

Servings

Ingredients

20 ounces Unsalted Butter (room temperature or softer!)

3 pounds Confectioners Sugar

6 tablespoons Whole Milk

1⁄2 teaspoon Vanilla Extract (or any flavoring you'd like)

4 ounces Paramount Crystals (can be bought in large bags at Evil Cake Genius)

Instructions

Melt the paramount crystals in a separate bowl until liquefied and let cool to room temperature.

Beat room temperature butter in a large mixing bowl until creamy.

Add sugar, milk and flavoring and beat again until fully incorporated.

Slowly drizzle the paramount liquid into the buttercream with the beater on low speed (or the paramount will clump up).

Mix well!

You can actually use the melted (and cooled back to room temp) crystals in any buttercream recipe! Simply replace 1/6^th of the fat in the recipe with the crystals. It is important though to let the ingredients of the buttercream come to room temperature, otherwise the liquid Paramount crystals will solidify when they hit the cold buttercream, resulting in lumps!!