Name: Salted Caramel Buttercream Frosting Recipe
Yield: 5 cups
Ingredients: 1 1/4 cups granulated sugar; 2/3 cup water; 5 unpasteurized egg whites; 1 teaspoon salt; 2 cups butter, softened; 2 teaspoons vanilla extract; Small saucepan; Candy thermometer; Electric hand mixer or stand mixer

Ingredients

1 1/4 cups granulated sugar
2/3 cup water
5 unpasteurized egg whites
1 teaspoon salt
2 cups butter, softened
2 teaspoons vanilla extract

2 teaspoons vanilla extract

Tools
Small saucepan
Candy thermometer
Electric hand mixer or stand mixer

Instructions

Click to mark complete

- In a small saucepan, combine sugar and 1/3 cup water. Cook over medium-high heat, stirring just until sugar dissolves. Let syrup cook until it reaches 320°F when measured with a candy thermometer and turns a caramel color.
- Remove from heat and carefully add 1/3 cup water. Water will bubble and caramel may appear seized. Return to low heat and cook, stirring, until caramel has returned to 240°F when measured with a candy thermometer.
- In a stand mixer fitted with the whisk attachment, whip egg whites and salt on high speed until stiff peaks form.
- With the mixer running on medium speed, slowly drizzle the sugar syrup into egg whites. Continue to whip until the bowl has cooled to room temperature, about 10-12 minutes. Do not begin to add butter until the mixture has cooled fully.
- Gradually add butter, 1 piece at a time, whipping on medium-high speed. Let each piece of butter incorporate fully before adding another. The texture of frosting will change as butter is added: first, it will become runny. Next, it may appear curdled.
- After all of the butter has been added, add vanilla and continue whipping 1-2 minutes until light and fluffy.

Notes

Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less frosting. Begin adding sugar syrup when eggs reach soft peaks.
A candy thermometer is absolutely necessary for this recipe. The temperatures of the sugar syrup are very important to ensure the sugar is caramelized and hot enough to cook the egg whites.
To Color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
To Store: Leftover frosting can be stored in an airtight container in the refrigerator for up to two weeks. Frosting can also be frozen for up to three months. Bring frosting back to room temperature and re-whip using a paddle attachment until it's the correct consistency before reusing.

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