Most of the Swiss buttercream flavors we create have acidity, bitterness, or alcohol to cut the intensity of the butter, but mixing caramel with Swiss Buttercream, on the other hand, results in an extra buttery and rich icing. If you have homemade Caramel Sauce to use, then do so. The flecks of vanilla bean in the homemade caramel sauce add a nice look to the finished icing. Otherwise, you can still achieve a flavorful icing with a store-bought sauce, without the additional effort. Because the intensity of flavor may vary by brand, feel free to add a little more or less caramel, as desired. You can garnish with crushed chocolate-dipped pretzels or roasted peanuts as well as additional caramel sauce.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.
Step 2
Warm the Caramel Sauce in a bowl over a double boiler until it liquefies, about 5 minutes.
Step 3
Drizzle the caramel into the buttercream while beating on medium-high speed, about 1 minute.
Step 4
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days. (See page 155 for a tip on rebeating cold buttercream.)
