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Caramel Swiss Meringue Buttercream

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

A light but rich frosting that’s perfect for chocolate cakes and cupcakes!

Ingredients

  • 3 sticks Unsalted Butter
  • 9 whole Egg Whites
  • 1 cup Superfine Sugar
  • 3 Tablespoons Caramel Topping

Preparation

Place sugar and egg whites in the heatproof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer the bowl to the mixer stand (or hot pad if using a hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add caramel, and beat just until combined.

Perfect for topping any chocolate cakes or cupcakes. I used it on top of pumpkin spice cupcakes as well!

One Comment

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magpie on 6.18.2010

I made swiss meringue buttercream with these same proportions of egg white, sugar, and butter. I used fresh lemon juice (a scant 1/4 cup) for a different flavor but can attest that the base buttercream recipe WORKS and is a winner. This is totally do-able with a hand mixer; don’t be afraid. Clean bowl, clean beaters, very fresh egg whites and very soft butter are the keys. Be patient and it will definitely come together and you’ll be rewarded with a beautiful, silky smooth, fluffy, delicious buttercream.

One Review

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sourkraut on 7.6.2010

Note that my review is for my own crazy variation of this recipe. I omitted the caramel and instead added cotton candy flavoring and bits of cotton candy, which resulted in a smooth, fluffy, and not too sweet frosting. It’s a great recipe, easy to follow and the results are a lovely Swiss meringue buttercream. My only issue was how the frosting tasted after being refrigerated. While it was tasty when it was fresh, after sitting and cooling in the fridge it became too buttery and hard, almost like eating a sweetened stick of butter. That’s probably just a property of Swiss meringue buttercream in general so if that’s the sort of frosting you typically go for you’re sure to like this one.

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