Carolyn'S Caramel Buttercream

• 1 cup + 2 Tbsp sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 12 oz (3 sticks) unsalted butter softened
• 4 large egg whites @ room temp
• 1 tsp vanilla

1. Bring 1/2 cup plus 2 tbsp sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat , and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
2. Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes; transfer to a large bowl.
3. Place egg whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 on a candy thermometer.
4. Remove from heat and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to med-high and whisk until stiff, glossy peaks form - about 6 minutes. Reduce speed to medium, and add beaten butter, 1/4 cup at a time, whisking well after each addition. whisk in vanilla.
5. Switch to paddle attachment. with mixer on low speed, add caramel, and beat until smooth - 3 to 5 minutes, use immediately or cover and refrigerate up to 3 days.

water, heavy cream, butter, egg whites , vanilla

Taken from www.epicurious.com/recipes/member/views/carolyns-caramel-buttercream-50156771 (may not work)