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.
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.
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.
*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.