Salted Caramel Swiss Meringue

Heat a small saucepan with one inch of water on the bottom to boil.
Once it boils, turn heat to low (simmer). Place a mixing bowl over the top of the simmering pot. Add egg whites and sugar into the bowl and whisk until combined. Use a candy thermometer and continue whisking and heating until the temperature of the egg white mixture reaches 140-150 F. (I took mine off at 145 F).

In a mixing bowl, attached to a stand mixer, beat the hot egg whites on medium speed until the egg whites have doubled in size and cooled. For me, this was about 8 minutes.

Slowly add butter, one tablespoon at a time. Keep mixing until all of the butter has been added. The mixture may appear curdled, but that is okay. Keep mixing. Add salt and vanilla extract. This process took me another 8-10 minutes. When frosting becomes desired consistency, beat in the 1/2 cup of caramel sauce.

Pipe onto the top of your favorite cupcakes (make sure they are cooled)! This is enough frosting to pipe the meringue in high peaks onto 14-18 cupcakes. Or it frosts two dozen, not so high. Drizzle with the extra 2 tablespoons of caramel sauce, if desired.

* Recipe adapted from Sweetapolita.