CARAMEL BUTTERCREAM FOR DOBOS TORTE

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Caramel Buttercream for Dobos Torte image

We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 2 quarts

Number Of Ingredients 6

2 1/4 cups sugar
1/2 cup water
1/2 cup heavy cream
3 cups (6 sticks) unsalted butter, room temperature
9 large egg whites
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a medium, heavy saucepan, bring 1 1/4 cups sugar and the water to a boil over medium-high heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
  • Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat, and carefully pour in heavy cream in a steady stream (it will spatter); stir with a wooden spoon until smooth. Let cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy and pale; set aside. In the heatproof bowl of electric mixer set over a pan of simmering water, gently whisk together remaining cup sugar and the egg whites until mixture is warm to the touch and sugar has dissolved, about 3 minutes.
  • Attach bowl to mixer fitted with the whisk attachment, and beat on medium speed until mixture is fluffy and cooled, about 10 minutes. Increase speed to high; whisk until stiff peaks form. Reduce speed to medium-low; add butter, 1/4 cup at a time, beating well after each addition. Beat in vanilla.
  • Switch to the paddle attachment. Add caramel mixture; beat on lowest speed until smooth, 3 to 5 minutes. If using the same day, set aside at room temperature, covered with plastic. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.

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