Caramel Buttercream
Caramel-flavored buttercream, prepared by pouring caramel syrup into an egg yolk custard mixture, then beating in butter.
Story
This rich, velvety caramel buttercream delivers a deep, buttery caramel flavor, crafted by blending smooth caramel syrup into a silky egg yolk base before whipping in butter to create a light, fluffy, and luxuriously creamy texture perfect for frosting cakes, cupcakes, and pastries.
Ingredients
Water (first portion)
25 g
sugar
185 g
Water (second portion)
50 g
heavy cream
35 g
coffee essence
5 g
egg yolk
60 g
butter (softened)
190 g
Instructions
1
Making Caramel
Bring the first portion of water and sugar to the caramel stage.
2
Diluting the Caramel
Let the caramel cool to 250°F (120°C), then add the second portion of water and heavy cream. Heat and stir until fully dissolved.
3
Flavoring
Add the coffee liqueur.
4
Whipping Egg Yolks
Whip the egg yolks until pale, then pour in the hot caramel sauce. Continue whipping until light and fluffy, and keep whipping until the mixture cools to around 85°F (30°C).
5
Adding Butter
Stir in one-third of the butter, mix thoroughly, then add the remaining butter.
