Ingredients
1 cup + 2 TBSP sugar
1/4 cup water
1/4 cup heavy cream
3 sticks (12 ounces) butter, softened
4 large egg whites - room temp
1 tsp vanilla extract
Preparation
1.bring 1/2 cup plus 2 TBSP sugar and water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undistrubed, until caramel is dark amber. Remove from hear, and slowly add cream, sittting with a wooden spoon until smooth. Let Cool. 2. Beat butter on medium speed until pale and fluffy, abt 3 minutes. Transfer to a large bowl. 3. place whites and remaining 1/2 cup sugar ina heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. 4. Remove from heat, attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to med-high and whisk until stiff, glossy peaks form, abt 6 minutes. Reduce speed to medium and add butter, a cup at a time, whisking well after each addition. Beat in vanilla. 5. Switch to paddle attachemtn. With mixer on lo speed, add caramel and beat until smooth - 3 to 5 minutes
