Caramel (Swiss Meringue) Buttercream



Serving: Makes about 8 cups

  • 2 1/4 Cups sugar
  • 1/2 Cup heavy cream
  • 1 1/2 Pounds (6 sticks) unsalted butter, softened (1 pound = 454 gram)
  • 9 large egg whites
  • 1 1/2 Teaspoons pure vanilla extract


  1. Make caramel: Combine 1 1/4 cups sugar and 1/2 cup water in medium saucepan; bring to boil over medium-high heat. Brush down sides with damp pastry brush to prevent crystallization. Continue cooking, without stirring, until dark amber color. Remove from heat; slowly stir in cream with wooden spoon until completely smooth; set aside until cool to touch.
  2. In an electric mixer fitted with the paddle attachment, beat butter until fluffy and pale. Transfer to a medium bowl.
  3. Whisk together remaining 1 cup sugar and egg whites in clean bowl of mixer. Set over pot of simmering water; whisk gently until completely dissolved, about 3 minutes.
  4. Transfer bowl to mixer stand. Using whisk attachment, beat on medium speed until fluffy and cooled, about 10 minutes. Increase speed to high; whisk until stiff peaks form. Reduce speed to medium-low; add butter 1/4 cup at a time, beating well after each addition. Whisk in vanilla.
  5. Switch to paddle. Add caramel; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Refrigerate in airtight container up to 3 days. Bring to room temperature; beat until smooth.

2 Responses so far »

  1. 1

    lia solikha said,

    terimakasih tuk resepnya.. pantastik…

  2. 2

    ndutapimut said,

    thank you for this recipe… saluti!

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