This Salted Caramel Swiss Meringue Buttercream is a dreamy blend of silky smoothness and rich, indulgent flavor. With its luxurious texture and perfect balance of sweet caramel and a hint of salt, it elevates any dessert to gourmet status. Ready in just 15 minutes of prep and 20 minutes of cooking, it’s surprisingly simple to master. The cooling time of 30 minutes lets the flavors meld beautifully, creating a frosting that’s as light as air yet decadently creamy.
Every bite offers a heavenly contrast of velvety buttercream and the deep, buttery notes of caramel, finished with a subtle salty kick. Whether topping cakes, cupcakes, or cookies, this buttercream adds a show-stopping touch that’s sure to impress. Its versatility and irresistible flavor make it a must-try for any baking enthusiast.
Ingredients for Salted Caramel Swiss Meringue Buttercream
- 10 tablespoons (5oz/142g) granulated sugar (for caramel)
- 10 tablespoons (5oz/142g) granulated sugar (for meringue)
- ¼ cup (2floz/60ml) water
- ⅓ cup (2 ½floz/75ml) heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large egg whites (at room temperature)
- 1 ½ cups (12oz/341g) unsalted butter (softened to slightly cooler than room temperature and diced)
Step-by-Step Instructions
- Make the caramel: In a small saucepan over medium heat, combine 10 tablespoons (5oz/142g) of granulated sugar and water. Bring to a boil without stirring. Boil for 5-7 minutes until the mixture turns a dark amber color and smells slightly smoky.
- Stop the cooking: Immediately remove the pan from heat and carefully add the heavy cream (it will bubble up). Stir until smooth and any hardened sugar dissolves. Transfer to a small bowl, then stir in vanilla and salt. Set aside to cool.
- Prepare the meringue: Bring a double boiler to a simmer. Place egg whites and the remaining 10 tablespoons (5oz/142g) of granulated sugar in the double boiler. Whisk for 4-5 minutes until the sugar dissolves and the mixture no longer feels gritty when rubbed between your fingers.
- Whip the meringue: Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whip on medium speed for about 10 minutes until the mixture holds stiff, glossy peaks and has cooled to room temperature.
- Add the butter: Switch to a paddle attachment. With the mixer on medium speed, gradually add the diced butter, a few pieces at a time, until fully incorporated and fluffy.
- Incorporate the caramel: Beat in the cooled caramel until just combined. Use the frosting immediately or store in an airtight container at room temperature for up to 2 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Bring to room temperature and re-beat before using.
Perfect Pairings: Serving Suggestions
This Salted Caramel Swiss Meringue Buttercream is a dreamy topping for cakes, cupcakes, or even cookies. Try it on a rich chocolate cake for a decadent treat, or spread it on vanilla cupcakes for a classic twist. It also pairs beautifully with apple or pumpkin desserts for a cozy fall vibe.
Storage Secrets: Keeping It Fresh
Store your buttercream in an airtight container at room temperature for up to 2 days, in the fridge for 2 weeks, or in the freezer for 2 months. When ready to use, let it come to room temperature and re-beat it for a smooth, fluffy texture. Pro tip: If it looks curdled after chilling, keep beating—it’ll come back together!
Time-Saving Tips for Busy Bakers
To save time, make the caramel sauce a day ahead and let it cool in the fridge. You can also prep the egg white mixture while the caramel is cooling. Bonus tip: Use a candy thermometer to monitor the caramel’s color instead of guessing—it’ll help you nail that perfect amber hue every time.
Equipment Essentials: Tools You’ll Need
For this recipe, a stand mixer with a whisk and paddle attachment is ideal, but a handheld electric mixer works too. A double boiler (or a heatproof bowl over simmering water) is key for the egg white mixture. Don’t forget a candy thermometer if you’re new to caramel-making—it’s a game-changer!
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon. Why does my buttercream look curdled? It’s normal! Just keep beating—it’ll smooth out. Can I make this ahead? Absolutely! Follow the storage tips above for best results.
Salted Caramel Swiss Meringue Buttercream
Ingredients
- 10 tablespoons granulated sugar divided
- ¼ cup water
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large egg whites at room temperature
- 1 ½ cups unsalted butter softened to slightly cooler than room temperature and diced
Instructions
- In a small saucepan over medium heat, add 10 tablespoons (5oz/142g) of the granulated sugar and the water. Bring to a boil without stirring.
- Boil the mixture for 5-7 minutes, until it turns a dark amber color and begins to smell a little smoky.
- Immediately remove the pan from the heat and carefully add the heavy cream to stop the cooking. (Note: It will bubble up.) Stir until smooth and any hardened sugar dissolves. Transfer to a small bowl, then stir in the vanilla and salt. Set aside to cool.
- Bring a double boiler to a simmer. Place the egg whites and the remaining 10 tablespoons (5oz/142g) of granulated sugar in the double boiler and whisk for 4-5 minutes, until the sugar is dissolved and the mixture no longer feels gritty when a small amount is rubbed between your fingers.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whip on medium speed for about 10 minutes, until the mixture holds stiff, glossy peaks and has cooled completely to room temperature.
- Switch to a paddle attachment. With the mixer on medium speed, gradually add the butter, a few pieces at a time, until fully incorporated and fluffy.
- Beat in the caramel until just combined. Use the frosting straight away or store in an airtight container at room temperature for up to 2 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Bring up to room temperature on the counter for a few hours and re-beat before using.
