RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

Start with a batch of SMBC (click here for a recipe/tutorial of my favorite Swiss Meringue Buttercream) and incorporate room temperature caramel. For the caramel, you can use anything from store bought (like this 5-star Mrs. Richardson’s Butterscotch Caramel) or you can do it mama’s way and make it from scratch (nom nom). Let’s make a homemade version together, real fast!
Remember to work quickly, caramel is temperamental if you don’t hold your mouth just right.
For the caramel:
1 cup sugar

4 tablespoons water

½ cup heavy whipping cream

Heat sugar and water in small saucepan on low, stirring at first to incorporate and then swirling the pan instead of stirring as the sugar melts. Continue cooking on low, being sure to swirl the mixture as it warms. Don’t stir it and don’t let it get too hot. When the sugar is melted, increase heat to medium/medium high and bring to a boil. Set timer and boil for 2 minutes. Only when the timer dings can you swirl the pan again – and continue cooking until mixture takes on an amber tone. Remove from heat immediately. Be careful to not overcook – this can burn quickly and unexpectedly. As soon as mixture is removed from heat, count to 5 to avoid splatter, and pour cream in slowly and carefully while whisking.

There are lots of variations of caramel, here’s a fabulous version that incorporates butter.  Swoon!

Remember to incorporate COOLED caramel into your Swiss meringue. After icing is piped (preferably over a chocolate cupcake), sprinkle with a pinch of sea salt.  LOVELY!
This method works great with crusting American buttercream, too.  Find my favorite recipe for that here!
I’ll be back to add photos to this post on Monday!
Oven’s on; I’ll be back soon!
~ Peggy

 

4 thoughts on “RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

  1. Hi Peggy, my name is Susan, I’m from Spain. not speak English, sorry (I use the translator), but I’d like to tell you I love your blog. You make great pies. Thanks for sharing. Greetings.

  2. ive yet to make anything but bog standard buttercream – ive always had a slight fear! but this sounds so delicious i might have to give it a try!

Leave a Reply

Your email address will not be published. Required fields are marked *