Caramel Swiss Meringue Buttercream

5 from 3 ratings

Caramel Swiss Meringue Buttercream

This Caramel Swiss Meringue Buttercream is light, silky, and perfectly balanced. The Swiss meringue base keeps it stable and less sweet, while caramel adds richness and depth — ideal for cakes or cupcakes with a smooth, professional finish.

Prep Time45

Total Time45

Course: Dessert

Cuisine: Swiss

Diet: Gluten Free

Servings: servings

Author: Chef Lindsey

Ingredients

5 egg whites
1 ¼ cups granulated sugar
2 cups unsalted butter 4 sticks, cold but pliable
2 teaspoons vanilla extract
¾ cups salted caramel sauce

US Customary - Metric

Instructions

Combine egg whites and sugar in the bowl of a stand mixer. Set over gently simmering water (water should not touch the bowl). Whisk constantly for 5–7 minutes, until the mixture reaches 130°F, the sugar is dissolved, and it feels warm.
Transfer to the mixer fitted with the whisk attachment. Beat on high speed for 8–10 minutes, until stiff peaks form and the bowl is just slightly warm.
Switch to the paddle attachment. Add butter all at once and beat on medium speed for 4–6 minutes, until smooth. The mixture may look curdled before it comes together — keep mixing.
If butter pieces remain, gently warm the outside of the bowl. If the buttercream looks loose, refrigerate the bowl and attachment for 20–30 minutes, then continue mixing until smooth.
Add caramel sauce and vanilla. Switch back to the whisk and beat for 2–3 minutes, until light, fluffy, and fully emulsified.

Video

Notes

Yield: About 1½ quarts (enough for a 3-layer 8-inch cake or 24–36 cupcakes)
Technique: Most texture issues are temperature-related; warming or chilling usually fixes them.
Flavor Tips: Adjust caramel to taste; start with slightly less for a lighter flavor.
Storage: Refrigerate up to 1 week or in the freezer for up to 2 months. Bring to room temperature and re-whip before using.

Nutrition