Dairy-free Salted Caramel Buttercream
Ingredients
- 1/4 cup White sugar
- 30 ml Water
- 6 Egg yolks
- 250 g Ghee softened but not runny (or Dairy-free margarine spread)
- 1 quantity Salted Caramel see recipe
Instructions
- Combine sugar and water in a heavy based saucepan, bring to the boil and continue to cook until 116oC (use a candy thermometer to be accurate).
- Meanwhile, beat egg yolks until thick and very pale.
- Very carefully, pour sugar syrup in a slow, steady stream into egg yolks, while beating the egg yolk mix.
- Beat until mixture comes to room temperature.
- Gradually add ghee and beat until smooth.
- Gradually add Salted Caramel and beat until smooth.
Notes
If it is a hot day, the buttercream may get too soft and start melting. If this happens, pop the bowl into the fridge for a couple of minutes to firm up. If it gets too hard in the fridge, just beat it until it reaches the desired consistency.
