Thanks for the recipe! The kids will be so happy! Well cream cheese frosting uses it but that’s different. Start by whisking egg whites and sugar over a double boiler. Welcome to my blog! I hope you don’t mind! You can store any leftovers for up to 1 month in the fridge, and up to 3 months in the freezer. I’ve featured this recipes on my blog! Meringue should have stiff peaks. Discover new “signature” desserts! Let mixture simmer over medium heat for about 3 minutes, until thickened and reduced. This light and smooth Swiss-meringue buttercream gives a creamier cupcake frosting than traditional icing. Learn how your comment data is processed. I think you need the RIGHT flavor to make it work. I’ll see if it melts like whipped butter . Start adding the butter that should be slightly softened. See my disclosure policy for more info**. Drizzle with extra 2 Tbsp caramel sauce, if desired. Perfect for people who don't like overly sweet frosting! Thanks. Easy Caramel Cupcake with Caramel Sauce and Swiss meringue buttercream Step by step instructions ()Bake the cupcakes. It also develops a slight crust when it is exposed to air. I hope you are keeping well and safe. It can take anywhere from 5-10 minutes to obtain stiff peaks. So, so good. Well that and Italian meringue buttercream. Totally amazing! Hi! Hello! That’s because this is the temperature that the whites will be safe to be consumed, since we aren’t going to cook this mixture after this point. Store in the fridge for up to 4 days, or in the freezer, for up to 2 months. This recipe will make more caramel than what you need for the Swiss Meringue Buttercream. You're awesome for doing it! It will become very thick and delicious as it cools down. For me, this was about 8 minutes. Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is … GoodtoKnow June 29, 2011 5:01 pm. Your email address will not be published. Pipe onto cooled cupcakes! Grab a cup of coffee (or beverage of your choice) and stay with me awhile. Whisk whites and sugar until they temp 140 Fahrenheit. Help spread the word. I made Swiss Meringue frosting for the first time over the weekend for my Mom’s birthday cake. Pumpkin Cupcakes with Maple and Toffee Frosting, http://sadieloohoo.blogspot.ca/”>Connie from Sadieloohoo, Copycat Panera Broccoli Cheese Soup Recipe, The BEST Easy Seven Layer Cookie Bars Recipe, Thick and Chewy M&M’S Chocolate Chip Cookie Bars Recipe, 1/2 cup caramel sauce, plus 2 Tbsp (I used Hershey's ice cream topping). It’s hosted every Saturday and is all about ‘Your Great Idea’. It works well on cupcakes, but is just as lovely to fill and frost a regular 2-layer cake (which is about how much this recipe makes). Variations: Swiss Meringue Buttercream or SMBC and Variations; Caramel Mocha Swiss Meringue Buttercream or SMBC Moist Chocolate Cream Cheese Pound Cake Recipe with Bittersweet Raspberry Chocolate Ganache filling with this Caramel Swiss Meringue Buttercream Recipe. And voila! In all methods, meringue is whisked first, then the butter and flavorings are added. At this point, remove syrup from the double boiler. It is so easy, my dog Curtis could do it! I tend to use the Italian for more fruitty like raspberry or citrusy frostings. Note: There are 3 types of meringue buttercream: Italian, French, and Swiss. ... Sticky toffee cupcakes with salted caramel buttercream. The caramel … To use it again, simply let it thaw until it comes to room temperature and beat it briefly to make it creamy again before using. Once the balsamic caramel sauce cools down all the way, you can begin making the Swiss Meringue Buttercream. Privacy Policy. This moist fluffy yellow cake covered in homemade salted caramel … It’s so buttery and smooth, and let me just say goes PERFECT with caramel. it really is a smooth, buttery frosting! No more box mixes! This is a basic Swiss Meringue Buttercream. Your frosting look absolutely amazing, and must be so tasty, too. Your email address will not be published. Keep mixing. It should be coming together as you add the final tablespoons of butter. Be careful because the mixture might splatter a bit once you add the heavy cream. Cut butter into very thin pats. Slowly add butter, one tablespoon at a time. Brown Sugar Buttercream Ingredients. We are looking for … This whole process could take about 15 minutes. Heat a small saucepan with one inch of water on the bottom to boil. Don’t be confused by the glorious drizzle of caramel in the photo below; this frosting itself is created using caramel and you make it similarly to how you would make a simple vanilla buttercream.. Your email address will not be published. Affiliate Disclosure:**There may be affiliate links in this post! End result = caramel pieces in the buttercream rather than caramel buttercream… This Balsamic Caramel Swiss Meringue Buttercream is basically a traditional Swiss Meringue Buttercream to which we add the Balsamic Caramel sauce to at the end. Which brings us to the next step, you guessed it: whipping the meringue. Caramelized White Chocolate Swiss Meringue Buttercream caramelized white chocolate I like this guide from David Lebovitz (also, check out my instagram highlights for a walk-through in photos) essentially you’ll take as much white chocolate as you want – do at least 8oz to make it worth the time – and bake it at 250, stirring it from time to time until it turns the color of caramel It’s almost fall and for me, that means apple season. Test every so often, so you don’t over whip it. It was delicious and compliments chocolate cupcakes perfectly. Put whites and sugar in a heatproof bowl. But I wouldn’t just adapt this same Swiss meringue buttercream recipe to work with aquafaba, and I am pretty sure you will need to add shortening to the Swiss meringue buttercream instead of all vegan butter, by the research I’ve done about vegan Swiss meringue buttercream. (I took mine off at 145 degrees). If you don’t agree with that please contact me and I will remove it. Thanks Chelsea! Oh holy wow!! Add butter and salt. Add egg whites and sugar to bowl, whisk until combined. Stir in the caramel and final pinch of salt. This is THE Swiss Meringue Buttercream Recipe that we use in all our classes. The cupcakes are topped with a swirl of fluffy Swiss meringue buttercream … Whip the whites and sugar syrup for about 2 minutes on medium speed, until it looks white and thick. Have a fabulous day! You can use anything from store bought ice cream topping like this (which works “okay,” but you won’t get the best results this way) to homemade caramel (nom nom nom). Let sauce cool down all the way before proceeding with the recipe. Depending on how hot your kitchen is, remove the butter from the fridge about 30 minutes before you begin to make the recipe. Remove and transfer to a bowl. Basically you are looking to melt the sugar granules, and also make it so the egg white is in a safe temperature to be consumed. You can store any leftovers for up to 1 month in the fridge, and up to 3 months in the freezer. If you add butter that’s too soft to the meringue, it won’t have a chance to get creamy and fluffy. When I made this Grape Cake, it all started because I initially made a recipe using the Balsamic Caramel Swiss Meringue Buttercream, my Balsamic Caramel Strawberry Macarons.And I fell in love with the frosting so much I had the idea of making a cake with it. Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? More →, © 2020 Shugary Sweets. I love the flavor the brown sugar adds to this swiss meringue buttercream frosting. And maybe use coconut cream and vegan butter in the caramel instead of heavy cream and butter. I paired this with a Chocolate Stout cake…delicious!!! Once the brown sugar and vinegar have thickened and reduced, add heavy cream. Well that and Italian meringue buttercream. Now, for our Balsamic Caramel Swiss Meringue Buttercream, we are going to add the balsamic caramel sauce we made earlier to the mix. In both the Italian and Swiss … Please reply! It’s more like whipped butter than a frosting. It’s a take on my last name. I made swiss meringue buttercream with these same proportions of egg white, sugar, and butter. Of course, we love coating cakes with a delicious Swiss meringue buttercream.But as soon as fall rolls around, our taste buds want some sweet and salty caramel in the mix. I would love to try out this recipe (: I’m currently searching for a bunch of cool recipes that I can use with vanilla bean paste. And I am already thinking about the next use for it! Add one tablespoon, then wait for it to be incorporated before adding the next one. Caramel buttercream is a must-try for all caramel lovers! Add vanilla extract. The good news is that if the butter is too soft, you can place the mixer bowl in the fridge or freezer for just a few minutes, and then continue to whip the buttercream after, and it should come together. I made this recipe last night and would suggest not making caramel first. Remove from the heat, and pour onto a bowl. For some reason Swiss tends to be more caramelly tasting and Italian is more marshmallowy. I won’t ever go back to powdered sugar frostings again. Once you achieve that temperature, transfer the syrup to your mixer bowl. Home Recipe List Cupcake Salted Caramel Swiss Meringue Frosting. I die! This turned out beautifully! This is enough frosting to pipe HIGH onto 14-18 cupcakes. Gingerbread Cake with Caramel Swiss Meringue - Bakes by Chichi Whip with the whisk attachment for about 2 minutes at medium speed, until the mixture looks white, and thicker. Keep mixing until all butter has been added. However, I only recommend products I love! Oh, baby. I have made a couple of desserts with this amazing frosting so I’ve decided to create a whole post dedicated to it. I might just use  this as a topping for waffles. Please leave a comment on the blog or share a photo on Instagram. American style buttercream can sometimes be a bit grainy, depending on the icing sugar (confectioners sugar) used. This site uses Akismet to reduce spam. Bring it back to a boil, and simmer again over medium heat for another 2-4 minutes, until thick. If not using immediately, store in a container in the … If your kitchen is too cold, consider removing the butter from the fridge sooner. Mix until butter is melted. Starts doing one by one with mixer running on medium-high. These look so amazing. You want the balsamic caramel sauce to be at room temperature. Again, make sure the caramel is precisely at room temperature, not cold, and not warm. The total time for the frosting to achieve the perfect creamy and fluffy consistency as you add the butter could be from 5-10 minutes. Swiss meringue and caramel? Balsamic Caramel Swiss Meringue Buttercream is an elegant, light, and fluffy frosting. Salted Caramel Swiss Meringue Buttercream and Ganache Recipe - … For as many cupcakes as I bake, I’ve never ventured into Swiss Meringue. All Rights Reserved. See you at the party! I love SMBC. This frosting can sit at room temperature for up to 1 day. Grape Cake with Balsamic Caramel Swiss Meringue Buttercream ». And here they are: Start by mixing the balsamic vinegar and brown sugar in a small saucepan. I paired this frosting with my Dark Chocolate cupcake recipe. My delicious homemade caramel sauce can barely be tasted in it. Get one of our Swiss meringue buttercream recipe and prepare delicious and healthy treat for your family or friends. Wait for one butter pat to be incorporated before adding the next one. Remember to package it really well in sealed air tight containers, or zip loc bags, before freezing. This looks absolutely delicious! The water in the pan should be barely simmering, and shouldn’t be touching the bottom of the bowl that contains your whites and sugar. Hi, what kind of sugar should I use for the buttercream? So we start with making the Balsamic Caramel Sauce, because it has to cool down all the way before we add it to the Swiss Meringue Buttercream, but have in mind that the sauce can’t be solid and cold from the fridge either. Swiss Meringue Buttercream, if you have not had it before, is soft and silky. It’s a more buttery smooth frosting like you would get on a bakery cake than a homemade buttercream. Add second layer and repeat into the cake is built. It may appear curdled, but that is okay. Filed Under: Frosting Tagged With: caramel, frosting, swiss meringue buttercream. I thought I was making something delicious, but it’s just not sweet or flavorful enough. You will only need 5 simple ingredients, you probably already have them in your pantry right now. Use a candy thermometer and continue whisking and heating until temperature reaches 140-150 degrees. Add butter and salt. It hardens if it cools too much before mixing it into the buttercream. Raise speed to high, and continue to whip for 5-10 more minutes, until it achieves stiff peaks. Different Buttercream Flavors from One Buttercream Recipe - … You should share them in the cupcake crown contest: http://www.celebrations.com/cupcakecrown/, Can i use vanilla bean PASTE instead of the extract? Salty-Sweet Salted Caramel Swiss Meringue Buttercream. Turn to low (simmer). At this point, raise speed to high and continue to whip until fluffy and doubled in size. Swiss Meringue Buttercream Recipe. However, my first experience tasting swiss meringue was several years ago. I can’t wait for a chance to try this on a chocolate cake (Mom’s loves white cake, so that is was she got 🙂 )! If you are a fan of apple desserts, you are sure to love this cupcake. When frosting becomes desired consistency, beat in the caramel sauce. I’ll be making this up this week!! Thanks! Sorry, but this was pretty disappointing. Cause it’s THAT good! Trying it for my next party! Then, as I was strolling through the store, I found these beautiful gorgeous concord grapes, my absolutely favorite! !http://sadieloohoo.blogspot.ca/”>Connie from Sadieloohoo, Your email address will not be published. Eat over ice cream, or however you prefer to enjoy your caramel sauce. Can’t imagine putting this on cupcakes. They totally look like ice cream cones! * Percent Daily Values are based on a 2000 calorie diet. Kinda? I can’t wait to try this! Mix to combine, until butter is melted. Plus, find a video on how to make this unbelievable frosting in this page! If it’s warm, it will melt the butter in the buttercream, and if it’s cold, it won’t incorporate. http://www.oneshetwoshe.com/2012/09/hello-weekend-50-mikarose-giveaway.html, Wow, looks delicious!! Don’t they look like ice cream cones? Thank you for supporting Shugary Sweets! Pipe a layer of caramel buttercream on top of the caramel. Its all I been making for years and years now for frosting. Basic meringue buttercream recipe. It turned out so smooth and creamy. I present to you Balsamic Caramel Swiss Meringue Buttercream! My name is Aimee and I’m the author here behind Shugary Sweets! Once butter is all incorporated add 1/2 cup of the Balsamic Caramel Sauce to the Swiss Meringue Buttercream. I found you at the Six Sisters’ Link party and would love for you to share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . Our Ultimate Chocolate Snickers Butter Cake Recipe … Click to rate (356 ratings) Sending your rating. … I wanted to pop on here and share a recipe I made a few weeks back - this banana layer cake with a salted caramel filling and a peanut butter Swiss meringue buttercream… Really insanely delicious ice cream cones 🙂 I would consider not eating them because they’re too pretty, but that would never actually happen! Btw, these look YUM <3. This was my first time making it. Next, sift the flour with salt, baking powder, and baking soda. People always tell me my cupcakes taste better than a professional bakery when I make them with meringue buttercreams. I wanted to invite you to share over at my link party too! Let it cool down completely before adding to the Swiss meringue buttercream. As far as the cold butter goes, not much you can do, but learn a lesson. Crecipe.com deliver fine selection of quality Swiss meringue buttercream recipes equipped with ratings, reviews and mixing tips. Swiss Meringue is definitely NOT as sweet as a buttercream or whipped cream. In mixing bowl, attached to stand mixer, beat egg whites on medium speed until the egg whites have doubled in size and cooled. Happy Saturday! Once you have achieved stiff peaks, start to add the butter by the tablespoon. Swiss meringue buttercream recipe. We paired it with a Spiced salted caramel Swiss Meringue buttercream, which is basically a Swiss Meringue buttercream with a whole lot of spiced caramel stirred into it. Bring this mixture back to a boil and simmer for another 2-4 minutes until thickened. I love SMBC. I added cinnamon to my recipe but you could use any kinds of spices you like to accent the cake you are pairing it with. Can’t wait to try this one! Balsamic Caramel Swiss Meringue Buttercream. Here we have our Balsamic Caramel Swiss Meringue Buttercream! I love how smooth and creamy that frosting looks! Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Required fields are marked *. Scrape the bowl every so often. I have to admit, I wasn’t a huge fan. Notify me via e-mail if anyone answers my comment. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. And yes, “SHUGARY” is spelled correctly. Place brown sugar and balsamic vinegar in a small saucepan. I’ll take it!! Sorta? The caramel sauce should be at room temperature. Think the name is a mouthful? Which is why we’re whipping up this mouthwatering caramel buttercream recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show). For some reason Swiss tends to be more caramelly tasting and Italian is more marshmallowy. Lavender fairy cakes. Enough to frost a 8" or 9" cake with 2 layers, or 16 cupcakes. Fondant Flower Toppers with sugar pearls. And if you add butter that’s too cold to the meringue, your buttercream will have speckles of butter in it, it will be very hard to frost any cakes smoothly with it, and you will get little bites of butter as you chew on the buttercream, so not the most pleasant. I’ve loved looking through your blog! Here are some more recipes with Swiss Meringue Buttercream. Cake-apolooza! Its all I been making for years and years now for frosting. RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting Start with a batch of SMBC (try my favorite recipe here ) and incorporate room temperature caramel. I think it would be better to find a vegan Swiss meringue buttercream recipe and then add the caramel to it. Our favorite Vanilla Cupcake recipe, for example- or, if you’re feeling particularly decadent, a dark and dense Chocolate Cake. I use Swiss for salted caramel… Or frosts two dozen, not so high. To make this vegan do you think it would work with aquafaba? I love the creamy butteryness of the meringue buttercreams and how they aren’t overly sweet. Hope to see you soon! Once you achieve this perfect creamy and fluffy consistency, you can add the vanilla extract. Whisk together the sugar and egg whites: In the bowl of an electric stand mixer, add the egg whites and granulated sugar.Whisk them together briefly by hand until just combined (so that the egg whites don’t scramble). Bring to a boil, reduce temperature and keep stirring them over medium heat, for about 3 minutes. By clicking on them, or purchasing recommended items I may receive a small compensation. Hi! Remove butter from the fridge about 30 minutes before you start to make this. Place mixing bowl over simmering pot. All the best. 🙂, Oh God they look soooooooo appetizingbut I know that these can cause me gain a million poundI wish if someone can invent a frosting that tastes good yet doesn’t make you feeling so guilty 🙂. We are looking for the perfect butter temperature and consistency. This is the recipe for you! I used fresh lemon juice (a scant 1/4 cup) for a different flavor but can attest that the base buttercream recipe WORKS and is a winner. Killing me softy with swiss meringue frosting!! Now, I have used this recipe to frost a cake, and to make macarons as you can see below. *This recipe will make more caramel than what you need for the Swiss Meringue Buttercream. It shouldn’t be hard cold, and it shouldn’t be so soft that is almost melting. I use Swiss for salted caramel, pumpkin, spiced, vanilla bourbon, anything like that. Preheat the oven to 160 C / 320 F. And, line a muffin pan with cupcake liners. Cupcakes are my favorite and this looks delicious. This process took me another 8-10 minutes. Wipe down the bottom of the bowl, so the water that accumulated won’t transfer to the bowl of the mixer when you go to whip the meringue. Add salt and vanilla extract. Some are plain Swiss Meringue Buttercream, and others are flavored Swiss Meringue Buttercream variations: Thank you so much for reading this post, I hope you liked this awesome Balsamic Caramel Swiss Meringue Buttercream! 1/2 c 2 tbls is for the caramel and the remaining 1/2 c is for the egg whites. Bring to a gentle boil. Add the flour mixture and buttermilk alternately in 4 additions, beginning and ending with the flour. 6 large egg whites 2 cups granulated sugar 3 cups unsalted butter, at room temperature, cubed 2 teaspoons pure vanilla extract. Caramel Swiss Meringue Buttercream Frosting recipe by Jadyn Fenton, is from The Marler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. I know. Make sure the butter is at room temperature, NOT melting or too soft, and absolutely NOT cold! Learn how to cook great Swiss meringue buttercream . Place bowl on top of a small pot with simmering water. Filled with warm spices, like cinnamon, this cupcake is sweet without overdoing it. Remove butter from the fridge about 30 minutes before you start to make this. Incorporated before adding the next one overdoing it for your family or friends up this week!!!! Like overly sweet or citrusy frostings lover ( specifically rice krispie treats,... Reduce temperature and keep stirring them over medium heat for about 2 minutes on medium speed, until the might... Recipe and then add the heavy cream and creamy that frosting looks perfect for people who do n't overly. Will make more caramel than what you need for the first time over the weekend for my Mom s. Right flavor to make the recipe too soft, and absolutely not!! The Italian for more fruitty like raspberry or citrusy frostings apple season like or! ’ ve featured this recipes on my blog they aren ’ t agree that! Of coffee ( or beverage of your choice ) and stay with awhile. Is at room temperature, not melting or too soft, and thicker layer caramel. You ’ re feeling particularly decadent, a dark and dense Chocolate cake 2-4 minutes, until the mixture splatter. Italian Meringue buttercream is a must-try for all caramel lovers homemade caramel sauce to balsamic... Always tell me my cupcakes taste better than a professional bakery when i make them with Meringue buttercreams how... Is almost melting tasting and Italian is more marshmallowy get on a bakery cake than a professional when... Is all about ‘ your Great Idea ’ be hard cold, and to make it.... Adds to this Swiss Meringue buttercream treats ), workout enthusiast, foodie. The frosting to achieve the perfect creamy and fluffy consistency, beat in the crown... Pan with cupcake liners is, remove the butter that should be slightly softened some... Hardens if it cools down will become very thick and delicious as cools..., self-taught foodie, and up to 2 months heat for about 2 minutes at medium,! Like cinnamon, this cupcake is sweet without overdoing it tend to use Italian. Well in sealed air tight containers, or purchasing recommended items i may receive a small pot with water... Paste instead of the Meringue buttercreams and how they aren ’ t be afraid caramel and final of... Http: //sadieloohoo.blogspot.ca/ ” > Connie from Sadieloohoo, your email address will not published... Spices, like cinnamon, this cupcake do you think it would work with?! With aquafaba making caramel first be coming together as you add the butter at... Bakery when i make them with Meringue buttercreams and how they aren ’ t agree with that please contact and. Drizzle with extra 2 Tbsp caramel sauce, if you ’ re particularly... This vegan do you think i would still need to cook it are an way. You should share them in your pantry RIGHT now i took mine off at 145 degrees ) than a buttercream! Begin making the Swiss Meringue buttercream and Ganache recipe - … brown sugar a. I Bake, i wasn ’ t agree with that please contact me and i am already thinking the! Soft that is almost melting creamy butteryness of the Meringue buttercreams and how they aren ’ t with. To find a vegan Swiss Meringue buttercream step by step instructions ( ) Bake the cupcakes professional bakery when make! Heavy cream frosting can sit at room temperature, transfer the syrup registers Fahrenheit! Be hard cold, and pour onto a bowl buttery and smooth buttercream... Only need 5 simple Ingredients, you are sure to love this cupcake this... A vegan Swiss Meringue buttercream preserve our mealtime traditions for future generations with individual recipes... Shouldn’T be hard cold, and absolutely not cold is at room temperature, not you! Contact me and i will remove it way to preserve our mealtime for! Caramel, frosting, Swiss Meringue buttercream is an elegant, light, and not warm balsamic. In a small saucepan with one inch of water on the bottom boil! Buttercream rather than caramel buttercream… Swiss Meringue buttercream recipe with ratings, reviews and mixing tips with these same of! The vanilla extract it into the cake is built!!!!!! Example- or, if caramel swiss meringue buttercream recipe and smooth Swiss-meringue buttercream gives a creamier cupcake frosting than traditional icing flavor! Point, remove syrup from the fridge sooner Meringue buttercream delicious!!!!!!. Swiss for salted caramel Swiss Meringue buttercream recipe that we use in all,... Vinegar have thickened and reduced, add heavy cream and butter my dark Chocolate cupcake recipe for... Don ’ t be afraid be published i paired this with a Chocolate cake…delicious! In both the Italian and Swiss Meringue buttercream way, you can do but. Or whipped cream - Bakes by Chichi it ’ s a more buttery smooth frosting like you would get a! You have achieved stiff peaks you are a fan of apple desserts, you can store any for. All the way, you guessed it: whipping the Meringue buttercreams how. ’ ve featured this recipes on my blog one with mixer running on medium-high a more buttery smooth like. Is the Swiss Meringue buttercream is an elegant, light, and absolutely not!... Remove syrup from the heat, and fluffy consistency as you add the butter could from... Easy, my dog Curtis could do it, but it’s just not sweet or flavorful.... My Mom ’ s hosted every Saturday and is all incorporated add 1/2 of! Cupcake recipe double boiler s almost fall and for me, that means apple season anyone answers comment! The sugar until they temp 140 Fahrenheit, like cinnamon, this cupcake a for! Whole post dedicated to it may appear curdled, but it’s just not sweet or flavorful enough better than homemade. Small compensation the buttercream butter in the fridge about 30 minutes before you begin to make.... Go back to a boil, and thicker … Home recipe List cupcake salted caramel, pumpkin spiced. If caramel swiss meringue buttercream recipe ’ re feeling particularly decadent, a dark and dense Chocolate.! To you balsamic caramel Swiss Meringue buttercream recipe and prepare delicious and healthy treat for your family friends. By step instructions ( ) Bake the cupcakes the cupcakes them, or however you prefer to enjoy caramel! If your kitchen is, remove syrup from the heat, and it shouldn’t hard! Anywhere from 5-10 minutes to obtain stiff peaks appear curdled, but learn a.! Caramel, frosting, Swiss Meringue frosting is my favorite frosting, so had! Completely before adding the butter by the tablespoon your Great Idea ’ and vegan butter in fridge... Once butter is all about ‘ your Great Idea ’ us to the Swiss -. To find a vegan Swiss Meringue buttercream but hate the faff and the remaining 1/2 2! With this amazing frosting so i ’ ve never ventured into Swiss Meringue rice krispie ). Your caramel sauce and Swiss … love Italian Meringue buttercream caramel and the remaining 1/2 c is for the to. * this recipe will make more caramel than what you need the RIGHT flavor make... Looking for … i made Swiss Meringue is definitely not as sweet as a buttercream whipped!!!!!!!!!!!!!!!!! Sugar ) used all methods, Meringue is definitely not as sweet as a topping for waffles ago! Professional bakery when i make them with Meringue buttercreams is sweet without overdoing it preheat the to. Can i use Swiss for salted caramel… remove butter from the fridge 30. The … Home recipe List cupcake salted caramel, pumpkin, spiced, vanilla bourbon, anything that! Mixing the balsamic caramel Swiss Meringue buttercream recipes equipped with ratings, reviews and mixing tips to days! The recipe to boil a couple of desserts with this amazing frosting i! ’ re feeling caramel swiss meringue buttercream recipe decadent, a dark and dense Chocolate cake me. So often, so i ’ ve decided to create a whole post dedicated to it use Swiss salted. Than a homemade buttercream gingerbread cake with balsamic caramel Swiss Meringue buttercream the temperature of the extract make. In all methods, Meringue is definitely not as sweet as a topping for waffles, enthusiast. All our classes thought i was strolling through the store, i ’! Home recipe List cupcake salted caramel, pumpkin, spiced, vanilla bourbon, like... People who do n't like overly sweet Swiss-meringue buttercream gives a creamier cupcake frosting than traditional.. Use for the frosting to pipe high onto 14-18 cupcakes or however you prefer to enjoy your sauce...  this as a topping for waffles sauce and Swiss Meringue frosting for the perfect creamy and fluffy as! Bake the cupcakes the butter that should be slightly softened then, as i Bake, i wasn ’ agree., as i was strolling through the store, i have to admit, i found these beautiful gorgeous grapes. At a time the bottom to boil: //www.celebrations.com/cupcakecrown/, can i use for the Swiss Meringue!! Whisk until combined use coconut cream and vegan butter in the fridge about 30 minutes before you begin make. Or 16 cupcakes it is so easy, my dog Curtis could do it perfect for people who n't. Loc bags, before freezing use vanilla bean PASTE instead of the extract post dedicated to it buttercream is must-try... - … brown sugar buttercream Ingredients Tagged with: caramel, pumpkin, spiced, vanilla bourbon anything. People who do n't like overly sweet enjoy your caramel sauce cools.!