30 minutes
A creamy and rich buttercream frosting with a delicious butterscotch flavor and a hint of sea salt.
Egg Whites, none
each
Sea Salt, none
teaspoons
Dark Brown Sugar, packed
0 oz
Unsalted Butter, at room temperature
0 oz
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.
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