Salted Caramel Swiss Meringue Buttercream And Ganache Recipe 455 Recipes

SALTED CARAMEL SWISS MERINGUE FROSTING

Steps:

• Heat a small saucepan with one inch of water on the bottom to boil. Turn to low (simmer). Place mixing bowl over simmering pot. Add egg whites and sugar to bowl, whisk until combined. Use a candy thermometer and continue whisking and heating until temperature reaches 140-150 degrees. (I took mine off at 145 degrees).
• In mixing bowl, attached to stand mixer, beat egg whites on medium speed until the egg whites have doubled in size and cooled. For me, this was about 8 minutes.
• Slowly add butter, one tablespoon at a time. Keep mixing until all butter has been added. It may appear curdled, but that is okay. Keep mixing. Add salt and vanilla extract. This process took me another 8-10 minutes. When frosting becomes desired consistency, beat in the caramel sauce.
• Pipe onto cooled chocolate cupcakes! This is enough frosting to pipe HIGH onto 14-18 cupcakes. Or frosts two dozen, not so high.
• Drizzle with extra 2 Tbsp caramel sauce, if desired.

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM RECIPE

Steps:

• In a small saucepan over medium heat, add 10 tablespoons (5oz/142g) of the granulated sugar and the water. Bring to a boil without stirring.
• Boil the mixture for 5-7 minutes, until it turns a dark amber color and begins to smell a little smoky.
• Immediately remove the pan from the heat and carefully add the heavy cream to stop the cooking. (Note: It will bubble up.) Stir until smooth and any hardened sugar dissolves. Transfer to a small bowl, then stir in the vanilla and salt. Set aside to cool.
• Bring a double boiler to a simmer. Place the egg whites and the remaining 10 tablespoons (5oz/142g) of granulated sugar in the double boiler and whisk for 4-5 minutes, until the sugar is dissolved and the mixture no longer feels gritty when a small amount is rubbed between your fingers.
• Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whip on medium speed for about 10 minutes, until the mixture holds stiff, glossy peaks and has cooled completely to room temperature.
• Switch to a paddle attachment. With the mixer on medium speed, gradually add the butter, a few pieces at a time, until fully incorporated and fluffy.
• Beat in the caramel until just combined.
• Use the frosting straight away or store in an airtight container at room temperature for up to 2 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Bring up to room temperature on the counter for a few hours and re-beat before using.

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM

Steps:

• In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.
• In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
• Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This's my favorite thermometer!)
• Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
• Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.
• Turn on the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curlde half way. Keep adding the butter!)
• Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
• Now, switch to a paddle attachment and add salted caramel sauce. Beat the buttercream until well combined, about a minute.

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM AND GANACHE RECIPE - (4.5/5)

Steps:

• Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan over medium heat, cooking slowly. Cover with lid to prevent sugar crystals from forming around edges, occasionally swirl pan. Cook until caramel just turns dark amber (darker pans are more difficult to tell when caramel has turned). Remove from heat, and slowly add cream and heaping pinch of salt. Stir until smooth. Let cool. Meanwhile, beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a separate bowl. Place egg whites and remaining sugar in a heatproof mixer bowl set over a pot of simmering water (double boiler). Whisk until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno). Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter a little at a time, whisking well after each addition. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Set aside. Print Ganache Yield: 3 cups Ingredients 1 1/4 c. (10 oz.) dark chocolate 2/3 c. powdered sugar, sifted 3/4 c. + 1 tbsp. heavy cream 2 large egg yolks 3 tbsp. unsalted butter, room temperature heaping dash of sea salt Instructions Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside. Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture. Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth. Pour through a fine mesh sieve to catch any clumps. Allow to cool before icing, about 1 hour. Whisk before using. Assembly 1. If necessary, level the cakes. 2. Evenly spread buttercream between layers. 3. Slowly pour ganache over cake. Carefully spread around the cake using an offset spatula being sure not to spread crumbs into the frosting. 4. Pull the back of a spoon to create the swirl at the top of the cake. 5. Sprinkle with sea salt. 6. Serve or store in an airtight container at room temperature for up to a week. Salt will melt the longer it sits.

SALTED CARAMELS

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.