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Caramel Buttercream for Lion Cake

This delicious caramel buttercream is the perfect frosting for a regal Lion Cake.

  • Yield: Makes about 8 cups
Caramel Buttercream for Lion Cake

Source: Martha Stewart Baby, Fall 2001


  • 2 1/4 cups sugar
  • 1/2 cup heavy cream
  • 1 1/2 pounds (6 sticks) unsalted butter, softened
  • 9 large egg whites
  • 1 1/2 teaspoons pure vanilla extract


  1. Make caramel: Combine 1 1/4 cups sugar and 1/2 cup water in medium saucepan; bring to boil over medium-high heat. Brush down sides with damp pastry brush to prevent crystallization. Continue cooking, without stirring, until dark amber color. Remove from heat; slowly stir in cream with wooden spoon until completely smooth; set aside until cool to touch.

  2. In an electric mixer fitted with the paddle attachment, beat butter until fluffy and pale. Transfer to a medium bowl.

  3. Whisk together remaining 1 cup sugar and egg whites in clean bowl of mixer. Set over pot of simmering water; whisk gently until completely dissolved, about 3 minutes.

  4. Transfer bowl to mixer stand. Using whisk attachment, beat on medium speed until 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. Whisk in vanilla.

  5. Switch to paddle. Add caramel; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day.

Cook's Note

Refrigerate in airtight container up to 3 days. Bring to room temperature; beat until smooth.

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