Recipe for Caramel Buttercream Frosting
This buttercream frosting gets a deep, sweet taste from caramel, which is surprisingly simple to create. Decorate our caramel chiffon cake or a caramel layer cake with it.
Ingredients
- 2.5 cups of sugar
- 50 ml of thick cream
- Big egg whites, nine
- 1/3 of a teaspoon of kosher salt
- Unsalted butter, 6 sticks (3 cups), at room temperature, divided into teaspoons
- Pure vanilla extract, 1 1/2 teaspoons
Directions
Step 1
Make a bath of ice water. Bring 1 1/4 cups sugar and 1/2 cup water to a boil in a medium saucepan while stirring until the sugar dissolves. With a moist pastry brush, wipe the pan's sides, then heat the food until it is dark amber without stirring. Put the pan's bottom in an ice-water bath right away to halt the frying. Add cream gradually while stirring until totally smooth.
Step 2
In the bowl of a stand mixer that is placed over (but within) a kettle of boiling water, combine the egg whites, salt, and the remaining 1 cup of sugar. As soon as the sugar has completely dissolved, the mixture should be warm and entirely smooth to the touch. Transfer the bowl to the whisk attachment of the mixer. For about 10 minutes, beat at medium-high speed until firm peaks form and the bottom of the bowl feels cold to the touch.
Step 3
2 tablespoons at a time, beat in butter, beating vigorously after each addition. Vanilla is beaten in. Turn down the speed to low, then gradually integrate the caramel. Increase the speed to high (the mixture will seem curdled) and beat for about 3 minutes, or until smooth. For two more minutes, switch to the paddle attachment and beat on low. Use right away or store in the fridge for up to three days in an airtight container. Return to room temperature and blend until smooth before using.
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