Caramel Buttercream Frosting:
2 egg whites
3 Tablespoons sugar
4 Tablespoons sugar
¼ cup boiling water
1 cup soft unsalted butter
¼ tsp salt
1 tsp vanilla
1 1/3 cups confectioners’ sugar.
In bowl of electric mixer beat egg whites until soft peaks form. Slowly add the 3 tablespoon sugar while beating at high speed until thick and glossy.
In a heavy bottom pan evenly sprinkle 4 tablespoons sugar. Place pan over medium heat and cook, swirling pan by the handle, until the sugar melts and turns a golden brown. Remove from heat and carefully stir in the boiling water, using a long handled wooden spoon . Caramel will sputter and bubble when you add the water. Stir to dissolve all of the caramel.
With the mixer on low speed slowly add the warm caramel mixture to the beaten egg whites. When all of the caramel has been incorporated, turn the mixer on high and continue beating until cool,scraping down the sides of the bowl as necessary.When the mixture is cool reduce speed to medium high and add the butter 1-2 tablespoons at a time until incorporated. Add the confectioner’s sugar, vanilla and salt and continue beating until light and fluffy.