Caramel Swiss Meringue Buttercream – a delicious recipe with Butter, Egg Whites, Sugar, Caramel Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sugar and egg whites in the heatproof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2
Transfer the bowl to the mixer stand (or hot pad if using a hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add caramel, and beat just until combined.
4
Perfect for topping any chocolate cakes or cupcakes. I used it on top of pumpkin spice cupcakes as well!
1123
kcal
Calories
91
g
Fat
53
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 sticks Unsalted Butter, 9 whole Egg Whites, 1 cup Superfine Sugar, 3 Tablespoons Caramel Topping.
Yes, Caramel Swiss Meringue Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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