Give your fall cakes and cupcakes a delicious topping with this Salted Caramel Buttercream frosting recipe. Made using homemade caramel sauce, this tasty holiday buttercream frosting would be delicious iced on your favorite chocolate or vanilla cake.
In 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.
In large bowl, whip egg whites and salt with electric mixer on high speed until stiff peaks form. With mixer running, slowly drizzle sugar syrup into egg whites. Continue to whip until bowl has cooled to room temperature, about 10-12 minutes. Do not begin to add butter until 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. Texture of icing will change as butter is incorporated: 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 smooth.
Buttercream may be kept refrigerated for up to 1 week or frozen for up to 1 month. Bring buttercream back to room temperature and re-whip thoroughly before using.
Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less icing. Begin adding sugar syrup when eggs reach soft peaks.
A candy thermometer is absolutely necessary for this recipe