Caramel Swiss Meringue Buttercream for a Smooth Finish

For Caramel Swiss Meringue Buttercream for a Smooth Finish, the counter starts with egg whites, granulated sugar 285 g, and unsalted butter 4 sticks. Portion it for 36 servings.

Count on 30 minutes of prep, 15 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 5 egg whites
• 1 ¼ cups granulated sugar 285 g
• 2 cups unsalted butter 4 sticks, cold but pliable
• 2 teaspoons vanilla extract
• ¾ cup salted caramel sauce

How the cooking goes

1. Set up a double boiler by bringing about an inch of water to a bare simmer in a medium saucepan. The bowl of your electric mixer should nest inside without the water touching the bottom.
2. Beat the egg whites and granulated sugar together in the electric mixer bowl. Place the bowl over the simmering water and whisk constantly until the mixture reaches 130°F on an instant-read thermometer and feels completely smooth when rubbed between your fingers, with no trace of graininess.
3. Move the bowl to the electric mixer and fit with the whisk attachment. Beat on high speed until the meringue reaches stiff, glossy peaks and the outside of the bowl feels cool to the touch.
4. Switch to the paddle attachment. Add all the butter at once and beat on medium speed until the butter is fully incorporated and a smooth, silky buttercream forms. If a few small butter pieces remain stubborn, briefly warm the outside of the bowl with a kitchen torch, then continue mixing.
5. If the buttercream turns soupy, continue mixing until all butter is incorporated, then refrigerate the bowl for 20 to 30 minutes and beat again until it comes together.
6. Add the salted caramel sauce and vanilla extract. Switch back to the whisk attachment and beat on medium-high until the buttercream is light, fluffy, and fully combined.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Desserts, open Hot Cocoa Mix for the Home Table and Baked Pear for the Dessert Plate.