

Salted Caramel Buttercream Frosting Recipe
Salted Caramel Buttercream Frosting Recipe
Give your fall cakes and cupcakes a delicious topping with this salted caramel frosting recipe. This tasty recipe is similar to an Italian Meringue Buttercream frosting but made with a twist using homemade caramel sauce. This buttercream frosting is deliciously frosted on your favorite chocolate or yellow cake.
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Prep45 min
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Total Time1 hr 30 min
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Skill LevelIntermediateAmount5 cups
Ingredients
1 1/4 cups granulated sugar
2/3 cup water
5 unpasteurized egg whites
1 teaspoon salt
2 cups butter, softened
2 teaspoons vanilla extract
Tools
Small saucepan
Candy thermometer
Electric hand mixer or stand mixer
Instructions
Click to mark complete
- In a small saucepan, combine sugar and 1/3 cup water. Cook over medium-high heat, stirring just until sugar dissolves. Let syrup cook until it reaches 320°F when measured with a candy thermometer and turns a caramel color.
- Remove from heat and carefully add 1/3 cup water. Water will bubble and caramel may appear seized. Return to low heat and cook, stirring, until caramel has returned to 240°F when measured with a candy thermometer.
- In a stand mixer fitted with the whisk attachment, whip egg whites and salt on high speed until stiff peaks form.
- With the mixer running on medium speed, slowly drizzle the sugar syrup into egg whites. Continue to whip until the bowl has cooled to room temperature, about 10-12 minutes. Do not begin to add butter until the mixture has cooled fully.
- Gradually add butter, 1 piece at a time, whipping on medium-high speed. Let each piece of butter incorporate fully before adding another. The texture of frosting will change as butter is added: first, it will become runny. Next, it may appear curdled.
- After all of the butter has been added, add vanilla and continue whipping 1-2 minutes until light and fluffy.
Notes
How To
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