Caramel Buttercream

1. 1

   Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.

2. 2

   Warm the Caramel Sauce in a bowl over a double boiler until it liquefies, about 5 minutes.

3. 3

   Drizzle the caramel into the buttercream while beating on medium-high speed, about 1 minute.

4. 4

   Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days.

5. 5

   (See page 155 for a tip on rebeating cold buttercream.)

* Per serving · 4 servings · Values may vary.

No additional tips available.