I posted these back in August with the promise of a recipe! I have received a few e-mails wondering where that recipe might be….sorry I keep forgetting!
Have you ever had a Milk Dud? Chewy, stick in your teeth caramel covered in milk chocolate. One of my favourite combinations (one of my dentists favs too I’m sure…) I’m eating some as I type as a matter of fact. It’s really the icing (again) that is the star here. Take some smooth and creamy Swiss Meringue Buttercream, my absolute favourite, and beat in some homemade Salted Caramel Sauce. Screaming your name yet??
Honestly, I could’ve bathed in this icing it’s that yummy. Don’t judge me, it really is that good.
I really apologize for the lack of photo’s but these literally went like hotcakes and I didn’t have a chance to take any extra’s.
I was left with one giant box of Milk Duds that I have been hiding in the back of the pantry for a month. I have a teenager who is more obsessed with chocolate than me (if that’s possible) and often my goodies just “disappear.”
Since the caramel really is the star here, I will be posting the recipe for the icing only. My advice is to use your best rich chocolate cake recipe.
Salted Caramel Swiss Meringue Buttercream
*adapted from Sweetapolita
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract
pinch of salt
Making Salted Caramel Sauce:
*make this first to set aside to cool while you make the Swiss Meringue Buttercream.
1. Place 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber, gently swirling the pan from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It
will be splatter, so be careful. Whisk in sea salt. Let cool.
Swiss Meringue Buttercream:
1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
2. In your stand mixer bowl, hand whisk the egg whites and the rest of the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).
3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and salted caramel sauce (to taste) and beat until combined. Use immediately.
Garnish with a Milk Dud