Salted Caramel Swiss Meringue Frosting Recipes

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM

Steps:

• In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.
• In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
• Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This's my favorite thermometer!)
• Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
• Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.
• Turn on the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curlde half way. Keep adding the butter!)
• Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
• Now, switch to a paddle attachment and add salted caramel sauce. Beat the buttercream until well combined, about a minute.

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM RECIPE

Steps:

• In a small saucepan over medium heat, add 10 tablespoons (5oz/142g) of the granulated sugar and the water. Bring to a boil without stirring.
• Boil the mixture for 5-7 minutes, until it turns a dark amber color and begins to smell a little smoky.
• Immediately remove the pan from the heat and carefully add the heavy cream to stop the cooking. (Note: It will bubble up.) Stir until smooth and any hardened sugar dissolves. Transfer to a small bowl, then stir in the vanilla and salt. Set aside to cool.
• Bring a double boiler to a simmer. Place the egg whites and the remaining 10 tablespoons (5oz/142g) of granulated sugar in the double boiler and whisk for 4-5 minutes, until the sugar is dissolved and the mixture no longer feels gritty when a small amount is rubbed between your fingers.
• Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whip on medium speed for about 10 minutes, until the mixture holds stiff, glossy peaks and has cooled completely to room temperature.
• Switch to a paddle attachment. With the mixer on medium speed, gradually add the butter, a few pieces at a time, until fully incorporated and fluffy.
• Beat in the caramel until just combined.
• Use the frosting straight away or store in an airtight container at room temperature for up to 2 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Bring up to room temperature on the counter for a few hours and re-beat before using.

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.