Caramel Swiss Meringue Buttercream
- 3 sticks Unsalted Butter
- 9 whole Egg Whites
- 1 cup Superfine Sugar
- 3 Tablespoons Caramel Topping
- 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!
butter, egg whites, sugar, caramel topping
Taken from tastykitchen.com/recipes/desserts/caramel-swiss-meringue-buttercream/ (may not work)