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German Caramel Buttercream
Ingredients
  • subheading: For the caramel:
  • 120g (or ½ cup + 5 teaspoons) granulated sugar
  • 2 tablespoons water
  • 60ml (or ¼ cup) heavy whipping cream
  • subheading: To turn it into buttercream:
  • 2 large egg yolks (about 2 tablespoons)
  • 1 teaspoon cornstarch
  • 100ml (or ⅓ cup + 4 teaspoons) regular milk
  • pinch of table salt
  • 175g (or ¾ cup + 1 teaspoon) unsalted butter, softened at room temperature
Steps
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