Print
balsamic caramel swiss meringue buttercream

Balsamic Caramel Swiss Meringue Buttercream

Balsamic Caramel Swiss Meringue Buttercream is an elegant, light, and fluffy frosting. Perfect for people who don't like overly sweet frosting! Enough to frost a 8" or 9" cake with 2 layers, or 16 cupcakes.

Course Dessert
Cuisine American
Keyword caramel, frosting
Prep Time 30 minutes
Cook Time 10 minutes
Servings 20
Calories 150 kcal
Author camila

Ingredients

Balsamic Caramel*

  • 1/2  cup  light brown sugar 100 grams 3.5 oz
  • 1/4  cup  balsamic vinegar
  • 1/2  cup  heavy cream 118 ml
  • tablespoon  butter 14 grams 0.5 oz
  • 1/4  teaspoon  salt

Balsamic Caramel Swiss Meringue Buttercream

  • large egg whites  224 grams, 7.9 oz
  • cup  sugar  200 grams, 7 oz
  • 20  tablespoons  butter  283 grams, 10 oz
  • teaspoon  vanilla extract
  • 1/2  cup  balsamic caramel  recipe above

Instructions

Balsamic Caramel

  1. Place brown sugar and balsamic vinegar in a small saucepan. Bring to a gentle boil.
  2. Let mixture simmer over medium heat for about 3 minutes, until thickened and reduced.
  3. Add heavy cream.
  4. Be aware that the mixture will probably splash once you do this.
  5. Bring it back to a boil, and simmer again over medium heat for another 2-4 minutes, until thick.
  6. Add butter and salt. Mix to combine, until butter is melted.
  7. Remove and transfer to a bowl. Let it cool down completely before adding to the Swiss meringue buttercream.

Balsamic Caramel Swiss Meringue Buttercream

  1. Remove butter from the fridge about 30 minutes before you start to make this. We are looking for the perfect butter temperature and consistency. It shouldn’t be hard cold, and it shouldn’t be so soft that is almost melting.
  2. Put whites and sugar in a heatproof bowl.
  3. Place bowl on top of a small pot with simmering water.
  4. Whisk whites and sugar until they temp 140 Fahrenheit. Basically you are looking to melt the sugar granules, and also make it so the egg white is in a safe temperature to be consumed.

  5. Once you achieve that temperature, transfer the syrup to your mixer bowl.
  6. Whip with the whisk attachment for about 2 minutes at medium speed, until the mixture looks white, and thicker. At this point, raise speed to high and continue to whip until fluffy and doubled in size. Meringue should have stiff peaks. It can take anywhere from 5-10 minutes to obtain stiff peaks.

  7. Test every so often, so you don’t over whip it.
  8. Start adding the butter that should be slightly softened.
  9. Cut butter into very thin pats. Starts doing one by one with mixer running on medium-high.
  10. Wait for one butter pat to be incorporated before adding the next one.
  11. This whole process could take about 15 minutes. Add vanilla extract.
  12. Once butter is all incorporated add 1/2 cup of the Balsamic Caramel Sauce to the Swiss Meringue Buttercream. The caramel sauce should be at room temperature.

Storage

  1. This frosting can sit at room temperature for up to 1 day.
  2. Store in the fridge for up to 4 days, or in the freezer, for up to 2 months. Remember to package it really well in sealed air tight containers, or zip loc bags, before freezing.
  3. To use it again, simply let it thaw until it comes to room temperature and beat it briefly to make it creamy again before using.

Recipe Notes

*This recipe will make more caramel than what you need for the Swiss Meringue Buttercream. You can store any leftovers for up to 1 month in the fridge, and up to 3 months in the freezer.