Salted Caramel Swiss Meringue Buttercream
This post may contain affiliate links. Read full disclosure.
This salted caramel Swiss meringue buttercream is silky smooth, super fluffy, creamy and not too sweet. And it’s also quite easy to make!
My tips will ensure you’ll get a perfect frosting every time!
You guys, let’s make the most luxuriously smooth, light and creamy frosting ever!
Why you’ll love this recipe?
Unlike my easy American salted caramel buttercream frosting, this buttercream is a little more refined, a little less sweet and mega light and fluffy!
This frosting is perfect for cakes, cupcakes and even macarons!
How to make this buttercream recipe:
Step 1. Make homemade salted caramel sauce
You can absolutely use store-bought caramel sauce. But it’s way cheaper and easy to make one at home! I recommend making the caramel sauce at least a few hours in advance, or preferably a day (or a week) prior! Caramel needs to be completely chilled before using in the buttercream.
Check out this step-by-step tutorial for homemade caramel sauce.
Step 2. Make Swiss meringue
- In a heat-proof bowl, combine sugar and egg whites together. And place the bowl over simmer water.
- Cook the egg whites gently until it reaches 160°F, whisking it continuously. (This’s my favorite thermometer!) You shouldn’t feel any sugar granules when you rub the mixture between your fingertips.
- Now remove from heat and whisk it until stiff peaks form. At this point, meringue should be completely cooled.
Tip
Meringue Tip: Make sure the bowl and whisks are completely grease free. It’s ideal to use stainless steel or glass bowl for making meringue.
Also, be careful when separating egg whites. You should have even smallest amount of yolk in the egg whites. Here’s why.
Is swiss meringue buttercream safe to eat?
Since we’re cooking egg whites in a double boiler until it reaches 160°F, it’s completely safe to eat. We basically pasteurized the egg whites.
To be safer, I highly recommend using an instant thermometer to make sure egg whites had reached the proper temperature!
Got extra egg yolks?
Step 3. Add butter
- Add room temperature butter, one tablespoon at a time, whisking the frosting thoroughly after each addition.
- Continue whisking the buttercream until all the butter is added and the frosting is super light and fluffy.
ROOM TEMPERATURE BUTTER
It’s important to use room temperature butter. When you push a finger into it, the butter should dent with some resistance.
Tip
If the buttercream tastes greasy and too buttery, it means it’s under-mixed. Keep whisking it. The properly mixed Swiss meringue should taste light and clean!
Step 4. Add caramel sauce
- Add cold salted caramel sauce into the buttercream.
- Switch to paddle attachment and beat the frosting until well combined.
Make Ahead Direction:
Salted Caramel Swiss meringue buttercream is an ideal frosting to make in advance. Here’re 3 ways to store it:
- On the counter: It’s ok to keep Swiss meringue buttercream at room temperature for overnight. (It has enough sugar and fat to keep it from spoiling!)
- Refrigerator: You can refrigerate this buttercream in an airtight container for up to 2 weeks.
- Freezer: Swiss buttercream also freezes well. It’ll freeze well in airtight container for up to 3 months!
Thaw frozen buttercream on the counter overnight. Whip it before using.
Troubleshooting
For troubleshooting any issues, check out my complete tutorial on how to make Swiss meringue buttercream.
Other Flavor Variations
Chocolate swiss meringue buttercream
Intensely chocolatey, yet creamy and smooth, this chocolate Swiss meringue buttercream is absolutely divine!
Let me know in the comments below if you try this recipe!!!
Salted Caramel Swiss Meringue Buttercream
Ingredients
- 6 egg whites (Note 1)
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon coarse kosher salt
- 1 ½ cups (340g) unsalted butter at room temperature (Note 2)
- 1 cup salted caramel sauce (Note 3)
Instructions
- 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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Salted Caramel Swiss meringue buttercream can be made in advance and frozen for up to 3 months, or refrigerated for up to 2 weeks. Thaw frozen buttercream on the counter overnight. Whip it before using. Note 1: While I’ve had success with carton egg whites, not all brands work for meringue. But if you want to try, you’ll need 210g of liquid egg whites. Note 2: Make sure the butter isn’t too soft. When you push a finger into it, the butter should dent with some resistance. Note 3: It’s ideal if you make salted caramel sauce a day or so in advance to give it enough time to chill completely.
Nutrition
I’m very disappointed. I’ve made Swiss meringue buttercream many times and this was just a disaster. it was going fine till after I made the meringue. immediately it split and got watery. I refrigerated it and melted it and refrigerated it and melted it and finally it came together and then I added the caramel (which I used the recipe linked to make) and it completely split again. This took me two hours and I couldn’t even use it.
Bella, hi!! I’m so sorry you are discouraged with my recipe. I highly recommend you keep faith, let it whip a bit longer. It’s normal for Swiss buttercream to break for a little bit, and if you continue whipping, it emulsifies properly and becomes smooth again. Hope this helps.
I made this buttercream and the salted caramel sauce from this site too. This buttercream is nothing short of magical. Perfectly balanced, silky smooth. It piped beautifully. I used some of the extra salted caramel sauce to fill my cupcakes for that extra wow factor. Will be making again.
Karen, I’m so glad you loved this recipe!! Sounds like your cupcakes turned out amazing!! Thank you for sharing your feedback!
This recipe is a dream! I’m a skilled hobby baker, and this was my first attempt at Swiss meringue buttercream and I was so happy to find this recipe as well as the accompanying video. To ease my mind of my baseless fear of it tasting too butter forward, I increased the sugar to 340g and it was perfection. Not cloying sweet like ABC. Fluffy, light, silky, and the caramel shone through wonderfully! Impressed and wanted to thank you! I will certainly be making this again!