This is another variation of Swiss meringue buttercream, only you cream the butter before incorporating it into the beaten egg-white mixture; caramel is added at the end, resulting in a buttercream that is at once rich and ethereal.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Combine 1/2 cup plus 2 tablespoons sugar and the water in a heavy saucepan. Heat over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling pan occasionally to color evenly, until mixture is very dark amber. Remove from heat; add cream in a steady stream (the mixture will spatter), stirring with a wooden spoon until smooth and combined. Let cool.
Step 2
With an electric mixer on medium-high speed, cream butter until pale and fluffy. In the heatproof bowl of a standing electric mixer, combine remaining 1/2 cup sugar and the egg whites. Set bowl over a pan of simmering water; whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Step 3
Attach bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue whisking until egg mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. Reduce speed to medium-low. Add beaten butter, about 1/4 cup at a time, mixing well after each addition. Mix in vanilla.
Step 4
Switch to the paddle attachment. With mixer on medium-low speed, very slowly pour in caramel; beat 5 minutes. Scrape down sides of bowl, and continue to beat until caramel is fully incorporated. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
