Reviews (2)

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7

Martha Stewart Member

Rating: 3 stars

11/05/2013

                I got good results with this recipe and this method for making buttercream is my favorite.  I did find the caramel flavor and color too subtle so I doubled the amount of caramel.

Martha Stewart Member

Rating: Unrated

12/15/2010

                I've been looking for a good caramel buttercream recipe that I could use to frost some salted caramel cupcakes that I make for a while and I had been avoiding this one as it seemed complicated, but I have yet to find one I really like so today I decided to give it a try.  It was a pain.  And it's really light in texture - it's definitely not right for cupcakes that's for sure.  Will have to keep trying.

Back to Caramel Buttercream for Chocolate Caramel Layer Cake

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Caramel Buttercream for Chocolate Caramel Layer Cake

                              Credit: 
                              Sang An

Recipe Summary

Yield: Makes 5 cups

Ingredients

Ingredient Checklist

1 1/4 cups sugar

1/3 cup heavy cream

6 large egg whites

Pinch of kosher salt

1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoon-sized pieces

1 teaspoon pure vanilla extract

Gallery

Caramel Buttercream for Chocolate Caramel Layer Cake

                              Credit: 
                              Sang An

Recipe Summary

Yield: Makes 5 cups

Caramel Buttercream for Chocolate Caramel Layer Cake

                              Credit: 
                              Sang An

Caramel Buttercream for Chocolate Caramel Layer Cake

                              Credit: 
                              Sang An

Caramel Buttercream for Chocolate Caramel Layer Cake

Recipe Summary

Yield: Makes 5 cups

Recipe Summary

Yield: Makes 5 cups

Yield: Makes 5 cups

Makes 5 cups

Ingredients

Ingredients

  • 1 1/4 cups sugar
  • 1/3 cup heavy cream
  • 6 large egg whites
  • Pinch of kosher salt
  • 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoon-sized pieces
  • 1 teaspoon pure vanilla extract

Directions

Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.

Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.

Reviews (2)

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7

Martha Stewart Member

Rating: 3 stars

11/05/2013

                I got good results with this recipe and this method for making buttercream is my favorite.  I did find the caramel flavor and color too subtle so I doubled the amount of caramel.

Martha Stewart Member

Rating: Unrated

12/15/2010

                I've been looking for a good caramel buttercream recipe that I could use to frost some salted caramel cupcakes that I make for a while and I had been avoiding this one as it seemed complicated, but I have yet to find one I really like so today I decided to give it a try.  It was a pain.  And it's really light in texture - it's definitely not right for cupcakes that's for sure.  Will have to keep trying.

Reviews (2)

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7

33 Ratings

5 star values:

                                  3

4 star values:

                                  0

3 star values:

                                  8

2 star values:

                                  15

1 star values:

                                  7
  • 5 star values:
  • 3
  • 4 star values:
  • 0
  • 3 star values:
  • 8
  • 2 star values:
  • 15
  • 1 star values:
  • 7

Martha Stewart Member

Rating: 3 stars

11/05/2013

                I got good results with this recipe and this method for making buttercream is my favorite.  I did find the caramel flavor and color too subtle so I doubled the amount of caramel.

Martha Stewart Member

Rating: Unrated

12/15/2010

                I've been looking for a good caramel buttercream recipe that I could use to frost some salted caramel cupcakes that I make for a while and I had been avoiding this one as it seemed complicated, but I have yet to find one I really like so today I decided to give it a try.  It was a pain.  And it's really light in texture - it's definitely not right for cupcakes that's for sure.  Will have to keep trying.

Martha Stewart Member

Rating: 3 stars

11/05/2013

                I got good results with this recipe and this method for making buttercream is my favorite.  I did find the caramel flavor and color too subtle so I doubled the amount of caramel.

Rating: 3 stars

Rating: Unrated

12/15/2010

                I've been looking for a good caramel buttercream recipe that I could use to frost some salted caramel cupcakes that I make for a while and I had been avoiding this one as it seemed complicated, but I have yet to find one I really like so today I decided to give it a try.  It was a pain.  And it's really light in texture - it's definitely not right for cupcakes that's for sure.  Will have to keep trying.

Rating: Unrated

All Reviews for Caramel Buttercream for Chocolate Caramel Layer Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Caramel Buttercream for Chocolate Caramel Layer Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest