Caramel Meringue Buttercream
Serves: approximately 3½ cups
 
Ingredients
  • 3 large egg whites, at room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1½ cups unsalted butter, softened and cubed
Instructions
  1. Bring a medium saucepan filled halfway with water to a simmer.
  2. In the bowl of a stand mixer, whisk together by hand egg whites, granulated sugar, and brown sugar. Place mixer bowl over saucepan of simmering water. Cook, whisking occasionally, until a candy thermometer registers 155° to 160°.
  3. Carefully return bowl to stand mixer fitted with the whisk attachment. Beat egg white mixture at high speed until stiff peaks form. Reduce mixer to low speed, and beat until bowl is cool to the touch, approximately 8 minutes. Add butter, 2 tablespoons at a time, beating at medium speed until smooth, approximately 3 minutes. Add Salted Caramel Sauce, beating until smooth, approximately 3 minutes. (If buttercream breaks, beat 2 to 3 minutes more, and the emulsion will come back together.) Use immediately.
Notes
Buttercream can be placed in an airtight container and refrigerated for up to 3 days. Let come to room temperature before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/paris-tea-cakes/