Golden Meringue Buttercream
  • 4 large egg whites (120 grams), room temperature
  • 1½ cups (300 grams) granulated sugar
  • 1¾ cups (397 grams) unsalted butter, softened
  • ½ cup (156 grams) Golden Caramel (recipe follows)
  • 2 tablespoons (42 grams) golden syrup
  1. In the bowl of a stand mixer, whisk together egg whites and sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until mixture registers 155°F (68°C) to 160°F (71°C) on an instant-read thermometer.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (If buttercream breaks, beat 2 to 3 minutes more, and the emulsion will come back together.) Gradually add Golden Caramel and golden syrup, beating until combined. Use immediately
Recipe by Bake from Scratch at