Condensed Milk Buttercream
12 oz (340g) unsalted butter, softened but cool (60-65F or 15-18C)
14 oz (397g) sweetened condensed milk

1. Add the butter to the bowl of a stand mixer and whisk until fluffy and lightened in color.
2. Add 1/3 of the sweetened condensed milk and whisk until incorporated. Continue adding the condensed milk and whisking until it is all incorporated before adding the next portion.
3. Optionally, finish by mixing in fine salt and vanilla extract to taste.

Chocolate Buttercream
8 oz (227g) dark chocolate, chopped fine
6 oz (170g) milk chocolate, chopped fine
12 oz (340g) unsalted butter, softened but cool (60-65F or 15-18C)

1. Melt the chocolates over a double boiler, remove from the heat, and let cool until room temperature and slightly thickened.
2. Add the butter to the bowl of a stand mixer and whisk until fluffy and lightened in color.
3. Add 1/3 of the melted chocolate and whisk until incorporated. Continue adding the chocolate and whisking until it is all incorporated before adding the next portion.
4. Optionally, finish by mixing in fine salt and vanilla extract to taste.

Caramel Buttercream
1 1/4 c (250g) sugar
3/4 c (170g) heavy cream, warmed
12 oz (340g) unsalted butter, softened but cool (60-65F or 15-18C)

1. Add the sugar and just enough water to cover the sugar to a medium pot set over medium-high heat. Without stirring, let the sugar melt and caramelize. Once a light amber color, slowly and carefully stir in the warmed cream a little at a time. Once completely incorporated, continue cooking the caramel until it reaches 230F (110C). Remove from the heat and let cool until room temperature and slightly thickened.
2. Add the butter to the bowl of a stand mixer and whisk until fluffy and lightened in color.
3. Add 1/3 of the caramel and whisk until incorporated. Continue adding the caramel and whisking until it is all incorporated before adding the next portion.
4. Optionally, finish by mixing in fine salt and vanilla extract to taste.

свернуть