Swiss Meringue Buttercream Icing

Ingredients

• 5 egg whites, room temperature

•  1¼ cup granulated sugar

•  1 ½ cup (3 sticks) unsalted butter, room temperature, cut into pieces

•  ¼ - ½ cup homemade salted caramel sauce (optional)

•  2 teaspoons pure vanilla extract

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Directions​

• Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pot of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 2 to 3 minutes. Remove from heat.

• With an electric mixer on medium speed, whip the egg white + sugar mixture for about 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes. Do not proceed if the bowl is still warm. Your butter will melt.

• Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Continue beating until the butter incorporates into the meringue and a silky buttercream forms. It usually takes a few minutes, depending on whether your meringue was cool. Keep beating, it will come together. Once silky smooth, beat in vanilla extract and ¼ cup salted caramel into the buttercream. Mix until combined.

• Use frosting immediately to frost cupcakes or store in an airtight container in fridge for up to a week.

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