Caramel Buttercream

• 1 recipe Swiss Buttercream (page 155)
• 1/2 recipe Caramel Sauce (page 186) or 1 cup store-bought caramel sauce

1. Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.
2. Warm the Caramel Sauce in a bowl over a double boiler until it liquefies, about 5 minutes.
3. Drizzle the caramel into the buttercream while beating on medium-high speed, about 1 minute.
4. Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
5. (See page 155 for a tip on rebeating cold buttercream.)

swiss buttercream, caramel sauce

Taken from www.epicurious.com/recipes/food/views/caramel-buttercream-388124 (may not work)