Caramel Buttercream
Caramel Buttercream
Rating: (1 rated)
  • 3 egg yolks
  • 1 cup (210 g) sugar
  • 1/2 cup (125 ml) water
  • 2 tbsp (30 ml) corn syrup
  • 1 cups (340 g) unsalted butter, diced and left at room temperature for 20 minutes
  • Preparation
  • Place the egg yolks in a bowl. Set aside.
  • In a small saucepan over high heat, dissolve the sugar in half of the water (1/4 cup/60 ml). Cook without stirring until the caramel becomes light amber in colour. Remove from the heat. Add the remaining water (1/4 cup/60 ml) and the corn syrup. Beware of splattering. Return the saucepan to the heat and let simmer until a candy thermometer reads 242°F (117°C).
  • Beat the egg yolks with an electric mixer at medium speed. Drizzle the hot caramel onto the yolks, avoiding the mixer’s beaters. Beat continuously at high speed until completely cooled.
  • Add the butter, 1 or 2 pieces at a time, beating until smooth and creamy. With a spatula, scrape the bottom and sides of the bowl several times during this step.
  • Description
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