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Re: paramount crystals?

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Posted by anna n on August 09, 2007 at 09:48:53:

In Reply to: paramount crystals? posted by Joan on August 08, 2007 at 23:47:17:

I've never used paramount crystals, so I don't know if it's the same thing or not. The ingredient list on the icing improver says it's made of partially hydrogenated vetebale oil (Palm Kernel, Soybean, Cottonseed) with lecithin.

: : I haven't found it on the Sugarcraft site. It's called Sunshine Icing Improver and it consists of big flakes of hydrogented fat. You use it in place of 1/5 of the fat in your recipe. You mix up your recipe as always, but eliminate 1/5 of the shortening. Melt the icing improver (I use the microwave to melt it), and add the melted fat to the icing and keep mixing until it's all incorporated. I've had really good luch with it. I ordered it from another company that sells cake supplies. Can't mention it here.: Does Dolores sell it and what is it called and how much do you add per recipe and what's in it?

: Before I started using an icing improver product, I tried the flour addition with the new Crisco. I reduced the amount of liquid in my buttercream recipe, reduced slightly the amount of Crisco, and added about 1/4 c. flour to the mixture. It seemed stable, but two wedding cakes that I delivered ended up with part of the icing in a puddle around the cake, so that didn't solve it for me. My icing improver product had done a wonderful job, though.

: I may have solved the New Crisco problem accidentally this weekend. I HAD to use the Wilton Standard Buttercream recipe because it was 90 degrees in my kitchen and IMBC just wasn't going to work. To cut the sweetness a bit I added a heaping tablespoon full of regular flour to the bowl and beat it all together. Not only did it cut the sweetness (a little) it got rid of that shiny look the new Crisco gives it and stabilized it for me. Just thought you'd like to know.

Would that be paramount crystals? I don't know what they're made of; I use them to thin candy melts when they become old and too thick.

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Re: paramount crystals? - Joan 15:32:05 08/10/07 (0)

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: I've never used paramount crystals, so I don't know if it's the same thing or not. The ingredient list on the icing improver says it's made of partially hydrogenated vetebale oil (Palm Kernel, Soybean, Cottonseed) with lecithin.

: : I haven't found it on the Sugarcraft site. It's called Sunshine Icing Improver and it consists of big flakes of hydrogented fat. You use it in place of 1/5 of the fat in your recipe. You mix up your recipe as always, but eliminate 1/5 of the shortening. Melt the icing improver (I use the microwave to melt it), and add the melted fat to the icing and keep mixing until it's all incorporated. I've had really good luch with it. I ordered it from another company that sells cake supplies. Can't mention it here.: Does Dolores sell it and what is it called and how much do you add per recipe and what's in it?

: Before I started using an icing improver product, I tried the flour addition with the new Crisco. I reduced the amount of liquid in my buttercream recipe, reduced slightly the amount of Crisco, and added about 1/4 c. flour to the mixture. It seemed stable, but two wedding cakes that I delivered ended up with part of the icing in a puddle around the cake, so that didn't solve it for me. My icing improver product had done a wonderful job, though.

: I may have solved the New Crisco problem accidentally this weekend. I HAD to use the Wilton Standard Buttercream recipe because it was 90 degrees in my kitchen and IMBC just wasn't going to work. To cut the sweetness a bit I added a heaping tablespoon full of regular flour to the bowl and beat it all together. Not only did it cut the sweetness (a little) it got rid of that shiny look the new Crisco gives it and stabilized it for me. Just thought you'd like to know.

Would that be paramount crystals? I don't know what they're made of; I use them to thin candy melts when they become old and too thick.

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