Caramel Buttercream
  • For the Carmel Buttercream:
  • 150 g butter (room temperature)
  • 50 g caramel sauce (see separate recipe listing on this page)
  • For The Meringue:
  • 125 g egg whites (3 large eggs)
  • 150 g granulated sugar
  • 60 ml water
  1. Dissolve the sugar into the water in a heavy bottomed pan over heat. Bring to boil. Cook the syrup for 2 minutes.
  2. While the syrup is cooking, beat the whites until soft peaks form. Keep the mixer running and add the syrup very slowly until use all of it. Continue beating the egg-sugar mixture until cooled to a room temperature and firm peaks are formed.
  3. In a separate bowl, cream the butter until light. Beat in the caramel sauce. Add the meringue a little at a time, combining very well before next addition. The emulsion has to be formed - creamy soft and light texture. If it is too soft, refrigerate a bit but not too much - just enough to be able to ice the cakes.
  4. Spoon the buttercream in a piping bag with a tip of your choice. I used Wilton 4B, but you could really choose whatever speaks to you at that moment. Pipe swirls on top of the cooled muffins. Refrigerate.
Recipe by Moms & Munchkins at