Caramel Buttercream

  • Preparation 30 MIN
    Cooking 15 MIN
  • Servings 1
  • Makes 3 cups (750 ml)



  1. Place the egg yolks in a bowl. Set aside.
  2. In a small saucepan over high heat, dissolve the sugar in half of the water (1/4 cup/60 ml). Cook without stirring until the caramel becomes light amber in colour. Remove from the heat. Add the remaining water (1/4 cup/60 ml) and the corn syrup. Beware of splattering. Return the saucepan to the heat and let simmer until a candy thermometer reads 242°F (117°C).
  3. Beat the egg yolks with an electric mixer at medium speed. Drizzle the hot caramel onto the yolks, avoiding the mixer’s beaters. Beat continuously at high speed until completely cooled.
  4. Add the butter, 1 or 2 pieces at a time, beating until smooth and creamy. With a spatula, scrape the bottom and sides of the bowl several times during this step.


Can be made in advance, just bring to room temperature and beat before using.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.