Caramel Buttercream

Caramel Buttercream

  • Preparation 30 min
  • Cooking 15 min
  • Servings 1
  • Makes 3 cups (750 ml)
Featured in RICARDO Magazine (FALL 2016)

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

Note from Ricardo

Can be made in advance, just bring to room temperature and beat before using.

Personal Note