Saturday, May 26, 2012

RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

Start with a batch of SMBC (try my favorite recipe here) and incorporate room temperature caramel. You can use anything from store bought ice cream topping like this (which works “okay,” but you won’t get the best results this way) to homemade caramel (nom nom nom). Let's make some homemade caramel 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

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