Caramel-Butterscotch Buttercream Frosting

Glossy and buttery (it should be buttery with 6 sticks in it!) but with the slightly bittersweet, sophisticated edge of both brandy and Caramel sauce to temper its richness.  It's absolutely dreamy!  It takes a little time and a large stand mixer takes away the pain from the amount of egg beating involved here.

Caramel-Butterscotch Buttercream Frosting

For the Caramel Sauce:

1 cup granulated sugar

3 Tbs water

1 cup heavy cream

For the Butterscotch Buttercream:

6 large eggs

1 1/2 cups firmly packed dark brown sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 pounds ( 6 sticks ) Cold butter

1 tsp of brandy extract

To make the Caramel Sauce:

Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat.  Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color.  Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes.  Watch carefully, as it can burn quickly.  

Immediately remove the pan from the heat and stir in the cream with a wooden spoon.  reduce the heat to medium-low and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes.  Remove the sauce from the heat and let cool.

While the sauce is cooling, prepare the butter cream:  Combine the eggs and brown sugar in the metal bowl of a stand mixer (alternatively, use a metal mixing bowl and handheld electric mixer, but be prepared for a workout)

Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat.  Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.  Use an instant -read thermometer to check the temperature; it should be anywhere between 120 degrees to 140 degrees.

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

While the eggs are mixing, unwrap the individual sticks of butter and re wrap them loosely in plastic wrap.  Pound the butter 5 or 6 times with a meat cleaver or rolling pin, or until the butter is soft and malleable but still cool.  

With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.  When all the butter has been incorporated, slowly dribble in the brandy extract (or you can add 2 Tbs or bourbon)  Don't panic if the buttercream seams to liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in.  Have faith; it's worth it.

When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce.  For a stronger flavor, fold in up to 1/2 cup more caramel sauce.