Caramel Buttercream Frosting

From Cooking with Paula Deen, Jul/Aug 2012

Caramel Buttercream Frosting
  1. 11/2 cups Domino® Granulated Sugar
  2. 6 egg whites
  3. 2 cups unsalted butter, softened
  4. 2/3 cup hot caramel topping*
  1. In the top of a double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140° on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy-duty stand mixer. Beat at high speed for 10 minutes; reduce speed to medium-low.
  2. With mixer running, add butter, 2 tablespoons at a time, beating well after each addition. Beat in caramel topping until combined. Keep at room temperature until ready to frost cake.
Makes 4 cups (approximately)
Note: *We tested with Smucker’s Hot Caramel Topping.