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Caramel Buttercream Frosting
Cooking with Paula Deen
, Jul/Aug 2012
11/2 cups Domino® Granulated Sugar
6 egg whites
2 cups unsalted butter, softened
2/3 cup hot caramel topping*
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.
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.
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