Whip up a heavenly salted caramel Swiss meringue buttercream frosting for your irresistible caramel cake! An easy recipe for a silky smooth frosting with a sweet and salty taste, perfect for all your cakes.
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This salted caramel Swiss meringue buttercream is a smooth, creamy frosting with a stable and silky texture. It's made from Swiss meringue buttercream infused with homemade salted caramel.
This luscious frosting boasts a velvety smooth texture, while its irresistible blend of sweet and salty caramel adds an incredible flavor that harmonizes beautifully with a variety of other flavors, be it fruits, chocolate, or more.
This versatile frosting made from Swiss meringue is ideal for filling cakes, covering them, or topping cupcakes and desserts, making it suitable for any occasion!
Ingredients you Need
You need these ingredients to make this Caramel buttercream frosting:
- Egg white: Fresh egg whites, be sure to separate the whites from the yolks for proper meringue.
- Sugar: Extra fine white granulated sugar that should be completely dissolved in the whites.
- Butter: Softened unsalted butter, no light butter or salted butter.
- Salted caramel sauce: Homemade or store-bought salted caramel or simple caramel made from granulated sugar, unsalted butter, heavy cream and seal salt.
- Vanilla: Pure vanilla extract or vanilla bean seeds.
>> Don't throw away your egg yolks: Use them to make a vanilla pastry cream, French buttercream, egg yolk cookies or lemon curd.
How To Make Salted Caramel Buttercream Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place egg whites with the granulated sugar in a mixer bowl and cook over a double boiler on a small saucepan containing some simmering water heated over medium heat.
Step 2: Check with a candy thermometer, the mixture should reach a temperature of 131°F/55°C, and the sugar melts. (touch the mixture to check that you can no longer smell the sugar granules)
Step 3: Transfer the egg white mixture to the mixing bowl of your stand mixer fitted with the whisk attachment and beat on high speed for about 15 minutes until a firm meringue with stiff peaks.
Step 4: Reduce the mixer to medium speed and add butter pieces into the Swiss meringue, then resume on high speed until a thick and smooth buttercream forms.
Step 5: Add the salted caramel and vanilla extract, then beat the mixture again until you achieve a smooth and homogeneous buttercream.
How to use this frosting
- Frosting for cakes: Use it to frost cakes, cupcakes, or muffins for a deliciously sweet and salty flavor.
- Filling for pastries: Spread it between layers of pastry, like puff pastry or choux pastry, for an indulgent treat.
- Topping for desserts: Dollop it on top of desserts like brownies, cheesecakes, or pies for added richness and flavor.
- Dip for fruits: Serve it as a dip for fresh fruits like apple slices, strawberries, or bananas for a decadent dessert option.
Tips for this recipe
Variations & Substitutions
More Buttercream Recipes
I hope you love this caramel Swiss buttercream recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Caramel Swiss Meringue Buttercream
- Total Time: 30 minutes
- Yield: 12 portions
Description
Delicious salted caramel buttercream on a Swiss meringue base (to decorate 12 cupcakes or cover and decorate a 6-inch/15 cm layer cake).
Ingredients
- 6 Egg Whites
- 150 g Granulated Sugar (¾ cup)
- 300 g Unsalted Butter - softened (1 ¼ cups)
- 2 tsp Vanilla Extract
- 100 g Homemade Salted Caramel (½ cup)
Instructions
- Place the egg whites and granulated sugar in a large heatproof bowl or in the bowl of your stand mixer.
- Heat the mixture over a double boiler by placing the bowl over a pot containing a little water heated over medium heat.
- While constantly whisking with a hand whisk, check the temperature using a candy thermometer, which should register at least 131°F/55°C (the sugar should be completely dissolved; touch with your fingertips to check that you no longer feel the sugar grains).
- Transfer the mixture to the bowl of your stand mixer or place the bowl back on the stand of the stand mixer fitted with the paddle attachment and beat at medium-high speed for 10-15 minutes until you get a stiff, glossy, and cooled meringue.
- Reduce the speed of the mixer and incorporate the pieces of softened butter, then resume mixing at high speed until you get a thick mixture. (the mixture may be liquid or granular, continue to beat until the mixture is smooth)
- Switch to the flat spatula attachment and gently fold in the slightly warmed salted caramel and vanilla extract until fully incorporated and the buttercream is smooth.
- Finish by mixing at low speed for 2 minutes to smooth out the buttercream and use it directly on your cakes.
Notes
Storage: Up to 1 week in the fridge in an airtight container or covered with plastic wrap, and up to 3 months in the freezer.
Tips:
If you don't have a cooking thermometer, cook the egg whites and sugar for about 5 minutes until the mixture is frothy and the sugar is completely dissolved.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 256
- Sugar: 17.4 g
- Sodium: 58.7 mg
- Fat: 20.3 g
- Carbohydrates: 17.5 g
- Protein: 2.1 g
- Cholesterol: 53.8 mg
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