Caramel Buttercream (Martha Stewart Recipe)

1
malinda sargent

By
@GREEKROSE2005

marthastewart.com/...mel-buttercream


This recipe is paired with Banana Cupcakes

Rating:

★★★★★ 2 votes

Serves:
4 cups frosting

Ingredients

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  • ·
    1 cup plus 2 tablespoons sugar
  • ·
    1/4 cup water
  • ·
    1/4 cup heavy cream
  • ·
    12 ounces (3 sticks) unsalted butter, softened
  • ·
    4 large egg whites, room temperature
  • ·
    1 teaspoon pure vanilla extract

How to Make Caramel Buttercream (Martha Stewart Recipe)

Step-by-Step

  1. Bring 1/2 cup plus 2 tablespoons 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.
    Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
    Place 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 degrees on a candy thermometer.
    Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
    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 for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


    Read more at Marthastewart.com: Caramel Buttercream - Martha Stewart Recipes

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About Caramel Buttercream (Martha Stewart Recipe)

Course/Dish: Cakes




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