Recipe for Salted Caramel Buttercream
Use the remaining caramel from this decadent, sweet-and-salty frosting to create a swirl pattern on your cake or cupcakes (like our One-Bowl Chocolate Cupcakes).
Ingredients
- 3/4 cup of sugar
- 2 teaspoons plus 1 cup of heavy cream
- Big egg whites, nine
- 1 kosher salt tsp.
- Unsalted butter, 3 cups (6 sticks), at room temperature
- Pure vanilla extract, 1 1/2 teaspoons
- For garnish, use crumbly sea salt (optional)
Directions
Step 1
In a medium saucepan, mix 2 1/2 cups sugar and 3/4 cup water. Stirring only until sugar dissolves, bring to a boil over high heat. Cook for about 10 minutes, intermittently turning the pot (do not stir). When the caramel is smooth, turn off the heat and carefully whisk in the cream (the mixture will splatter). Set alone for cooling.
Step 2
The remaining 1 cup of sugar, egg whites, and kosher salt should all be combined in the bowl of a stand mixer that is placed over (but not in) a kettle of boiling water. Stir the mixture until the sugar is dissolved, it's smooth, and it's warm to the touch.
Transfer bowl to mixer with the whisk attachment; beat on medium-high speed for 10 minutes, or until mixture is cool and fluffy and stiff peaks form. Butter should be added in 2-tablespoon increments, stirring thoroughly after each addition.
Add vanilla and whisk. With the mixer running at medium speed, slowly pour in 1 1/2 cups of caramel and stir until combined. Increase to high speed (the mixture will seem curdled), and whisk for about 3 minutes, or until smooth.
To remove air bubbles, switch to the paddle attachment and beat on low speed for 2 minutes. cupcakes or cake with frosting. Then, using a stick or toothpick, swirl the remaining caramel over the top. If desired, season with flaky salt.
Comments
Post a Comment