Salted Caramel Buttercream
 
Makes 4 cups
Ingredients
  • 3 large egg whites (90 grams), room temperature
  • 1 cup (200 grams) granulated sugar
  • 11⁄2 cups (340 grams) unsalted butter, softened and cubed
  • 2⁄3 cup (168 grams) Salted Caramel Sauce (recipe follows)
Instructions
  1. In the bowl of a stand mixer, whisk together egg whites and sugar by hand. Place mixer bowl over a saucepan of simmering water. Cook, whisking occasionally, until mixture registers 155°F (68°C) to 160°F (71°C) on a candy thermometer.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, about 5 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. Add Salted Caramel Sauce, and beat until smooth, about
  3. minutes. (If buttercream breaks, beat 2 to 3 minutes more, and the emulsion will come back together.) Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/butterscotch-cake-salted-caramel-buttercream/