Salted Caramel
Swiss Meringue Buttercream
adapted from
Sweetapolita
Yield: 4 cups
Ingredients:
1 cup sugar
1/4 cup water
1/4 cup heavy
cream
1/4 tsp sea salt
(additional for sprinkling is optional)
1 1/2 cups unsalted
butter (3 sticks cut into pats)
4 large egg
whites
1 tsp pure vanilla
extracct
Directions:
First, make the
caramel as follows:
Place 1/2 cup + 2
Tablespoons of the sugar and the water in a medium saucepan over medium
heat.
Brush down the sides
of the pan w/ a damp pastry brush to prevent sugar crystals from forming (or a
damp paper towel will work as well).
Stir the sugar and
water together. Stir occasionally until water begins to boil.
Continue boiling
sugar, gently swirling in the pan from time to time, until it reaches a dark
amber color.
Remove from heat and
slowly add cream, whisking until smooth.
Whisk in sea salt and
set aside to cool.
Next, make the
buttercream:
Wipe the bowl of your
mixer clean with lemon juice. This helps remove any residual grease or fat that
may be on your bowl, which if present will keep your egg whites from whipping
up!
Place egg whites and
remaining sugar in the bowl and whisk together.
Place bowl over a pot
of simmering (not boiling) water.
Using a candy
thermometer, heat eggs and sugar until the temperature reaches 160
degrees Fahrenheit (whisking occasionally).
Remove bowl from heat
and place onto mixer with the whisk attachment on. Whisk eggs on medium speed
for 5 minutes.
Increase speed to
medium high and whisk for 5 more minutes or until stiff glossy peaks form.
Once the bottom of
the bowl is no longer warm to the touch, add butter a little at a time.
Add vanilla and
continue to whip for a few minutes or until frosting is smooth.
Finally, switch to
the paddle attachment and add in the caramel. Mix until fully combined, scraping
the sides and bottom of bowl. Frosting can be stored tightly covered for several
days at room temperature. If you refrigerate, be sure to let it come to room
temperature and re-whip before using.
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