White Chocolate & Caramel Buttercream Frosting

Step by step: White Chocolate & Caramel Buttercream Frosting

• Step1

  Melt 200 grams (7 oz) of white chocolate in a bowl set over barely simmering water. Heat 200 ml (7 fl oz) of heavy cream until it is almost simmering.

• Step2

  Place 50 grams (2 oz) of sugar in a saucepan, and heat over medium heat until it melts and turns to a deep amber color. Carefully, gradually pour the cream into the caramel- stirring constantly. Turn off the heat.

• Step3

  Separate five eggs. We will only use the egg yolks for this recipe. Visit www.videoculinary.com to find many ways to use up leftover egg whites. Place the egg yolks in a bowl, and gradually whisk the hot caramel into the yolks.

• Step4

  Return to the saucepot, and cook the mixture to 68-70°C (155°F), stirring constantly.

• Step5

  Transfer to a mixer bowl, and whip on high speed until increased in volume.

• Step6

  Add the melted white chocolate into the whipping caramel mixture, and whip for another minute.

• Step7

  Continue whipping, and gradually add 400 grams (14 oz) of soft butter. Whip on high speed until fluffy and light. The buttercream is ready! Use it to fill cakes and pastries! Visit our website to find a delicious buttercream cake made of vanilla sponge filled with white chocolate and caramel buttercream, and for other recipes.