Italian Meringue Buttercream, Caramel flavor

These are like caramel clouds on chocolate cupcakes. My Italian Meringue Buttercream recipe has corn syrup in it and that makes it more glossy.
Salted Caramel (Make this first so it has time to cool.)

Equipment:

Ingredients:
1 c. (200g) sugar
4 T light corn syrup
1/4 c. wter
1/2 c. (250ml) heavy cream
2 T unsalted butter
1 tsp kosher salt
1 tsp vanilla extract
Directions:
1. In a heavy large saucepan, het to 345° the sugar, corn syrup and water.
2. Whisk in heavy cream.
3. Take off heat and add the rest of the ingredients. Allow to cool in the refrigerator to under 80°.
Italian Meringue Buttercream
Ingredients:
2/3 c. (160 ml) water
2 c. (400g) sugar
1/2 c. (120ml) light con syrup
8 egg whites
1 tsp cream of tar tar
2 1/2 c (6 sticks) unsalted butter room temperature
1. First, in your mixer bowl, get the egg whites and cream of tar tar whisking on medium speed. You want them foamy all the way through by the time your sugar syrup is ready in the next step.
2. In a heavy bottom saucepan, heat to 240-248°, the water, sugar and corn syrup.
3. Flip you mixer to high speed and slowly pour the hot syrup into the trough between your foamy whites and the bowl edge. Be careful not to drizzle the syrup onto the whisk or bowl edge.
4. Whisk to stiff peaks and you now have Italian meringue. Cool it to room temperature which is between 65° and 70°. You want it the same temperature as your butter and I use an ice bath bowl.
5. Add butter chunks in, 2 tablespoons at a time.
6. Whisk in caramel in thirds.

7:30 Troubleshooting
If your buttercream break up into chunks and looks greasy, something was too cold and made the butter reformulate. Heat up a 3-6 ounces and pour it back into the batch.
If your buttercream stays soupy, pop it in the fridge for 15-20 minutes and whisk it back to fluffiness.
00:00 How Marina lost her tail
01:46 Make Caramel Sauce
03:31 Easy Clean up
03:44 Whisk egg whites
04:29 Chocolate Cupcakes
05:12 Heat Sugar Syrup
06:15 Drizzle syrup into whites
06:50 Add butter
07:32 Troubleshooting
08:42 Add caramel sauce
09:08 Teamwork

Music track: November by Limujii
No Copyright Music for Video (Free)

[Amandafusion]

You said you make my let me tell you, you make my day! the tips in this video so useful and i loved your characters. Your intro should get an award! have a great week.

[babybabu]

I enjoy the costumes and editing. Keep being you!

[IntheKitchenwithKaren]

You are just such a wealth of knowledge Val!! Ive never made an Italian Meringue Buttercream let alone a Caramel one! Its so cool the way it comes together after you added the microwaved part! I can't think of a better frosting i would want on my cake!!

[christinefesta]

Looks delicious😋 thank you for sharing!

[requiem]

Another delicious recipe and another fun day in Val's Looney Kitchen! Love the characters, as always! These look absolutely fantastic though, massive fan of Italian food ever since reading Eat, Pray, Love by Elizabeth Gilbert! Thanks for always posting these delicious recipes with so much effort and fun energy every Friday!

[sabahallah]

I just found you and you're just super awesome

[justamym]

Fin removal day 😂 love it! That swirl is so satisfying piping on. I thought for sure it was going to be more of a caramel color. Side note on the garden egg shells. Do you think putting them in a pot of soil then covering with more soil and planting a seed would help? I want to start a garden in September 😅