Caramel Buttercream - Mine

1. 1

   1.bring 1/2 cup plus 2 TBSP sugar and water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undistrubed, until caramel is dark amber. Remove from hear, and slowly add cream, sittting with a wooden spoon until smooth. Let Cool.

2. 2

   2. Beat butter on medium speed until pale and fluffy, abt 3 minutes. Transfer to a large bowl.

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   3. place whites and remaining 1/2 cup sugar ina heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

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   4. Remove from heat, attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to med-high and whisk until stiff, glossy peaks form, abt 6 minutes. Reduce speed to medium and add butter, a cup at a time, whisking well after each addition. Beat in vanilla.

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   5. Switch to paddle attachemtn. With mixer on lo speed, add caramel and beat until smooth - 3 to 5 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.