Salted Butterscotch Buttercream

1. Whip Egg Whites and Add Salt

Place the egg whites in the bowl of your stand mixer. Begin beating them on low speed, gradually increasing to medium-low until they become frothy. Then add the sea salt and continue mixing.

2. Prepare Sugar Syrup

In a saucepan, combine the dark brown sugar with a splash of water to form a syrup. Bring this mixture to a boil for about 2 minutes until the sugar dissolves and caramelizes slightly.

3. Combine Syrup and Egg Whites

Carefully stream the hot sugar syrup into the mixing egg whites, whipping them on medium-high speed until the mixture cools down and reaches soft peaks.

4. Add Butter

Gradually add the room-temperature butter to the meringue while continuing to whip on medium-high speed until the buttercream becomes soft and reaches the perfect texture.