Caramel Buttercream

Preparation info

  • Yield:

    4 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Sugar at 100%
Ingredients

Method

Procedure

  1. Cook the first quantity of water and the sugar to the caramel stage.
  2. Let the caramel cool to 250°F(120°C) and add the second quantity of water and the heavy cream. Cook until dissolved.
  3. Add the coffee extract.
  4. Whip the egg yolks until light, then whip in the hot caramel. Whip until light and continue whipping until the mi