Salted Caramel Swiss Meringue Buttercream And Ganache Recipe 455

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM

Steps:

• In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.
• In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
• Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This's my favorite thermometer!)
• Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
• Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.
• Turn on the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curlde half way. Keep adding the butter!)
• Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
• Now, switch to a paddle attachment and add salted caramel sauce. Beat the buttercream until well combined, about a minute.

SALTED CARAMEL SWISS MERINGUE BUTTERCREAM AND GANACHE RECIPE - (4.5/5)

Steps:

• Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan over medium heat, cooking slowly. Cover with lid to prevent sugar crystals from forming around edges, occasionally swirl pan. Cook until caramel just turns dark amber (darker pans are more difficult to tell when caramel has turned). Remove from heat, and slowly add cream and heaping pinch of salt. Stir until smooth. Let cool. Meanwhile, beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a separate bowl. Place egg whites and remaining sugar in a heatproof mixer bowl set over a pot of simmering water (double boiler). Whisk until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno). Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter a little at a time, whisking well after each addition. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Set aside. Print Ganache Yield: 3 cups Ingredients 1 1/4 c. (10 oz.) dark chocolate 2/3 c. powdered sugar, sifted 3/4 c. + 1 tbsp. heavy cream 2 large egg yolks 3 tbsp. unsalted butter, room temperature heaping dash of sea salt Instructions Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside. Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture. Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth. Pour through a fine mesh sieve to catch any clumps. Allow to cool before icing, about 1 hour. Whisk before using. Assembly 1. If necessary, level the cakes. 2. Evenly spread buttercream between layers. 3. Slowly pour ganache over cake. Carefully spread around the cake using an offset spatula being sure not to spread crumbs into the frosting. 4. Pull the back of a spoon to create the swirl at the top of the cake. 5. Sprinkle with sea salt. 6. Serve or store in an airtight container at room temperature for up to a week. Salt will melt the longer it sits.