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Caramel Buttercream
(9)
Rate this recipe
Preparation
30 min
Cooking
15 min
Makes
3 cups (750 ml)
Featured in RICARDO Magazine FALL 2016
Vegetarian
Nut-free
Lactose-free
Gluten-free
Categories
Ingredients
3 egg yolks
1 cup (210 g) sugar
1/2 cup (125 ml) water
2 tbsp (30 ml) corn syrup
1 cups (340 g) unsalted butter, diced and left at room temperature for 20 minutes
Preparation
Place the egg yolks in a bowl. Set aside.
In a small saucepan over high heat, dissolve the sugar in half of the water (1/4 cup/60 ml). Cook without stirring until the caramel becomes light amber in colour. Remove from the heat. Add the remaining water (1/4 cup/60 ml) and the corn syrup. Beware of splattering. Return the saucepan to the heat and let simmer until a candy thermometer reads 242°F (117°C).
Beat the egg yolks with an electric mixer at medium speed. Drizzle the hot caramel onto the yolks, avoiding the mixer’s beaters. Beat continuously at high speed until completely cooled.
Add the butter, 1 or 2 pieces at a time, beating until smooth and creamy. With a spatula, scrape the bottom and sides of the bowl several times during this step.
Note from Ricardo
Can be made in advance, just bring to room temperature and beat before using.
Personal Note