Caramel Buttercream

Ingredients

230g Unsalted Butter at Room Temperature

500g Icing Sugar

1 tsp Milk Powder*(optional adds a creaminess)

1-2 tsp Vanilla Extract

1.5 tbsp Cream

1.5 Dessert Spoon Salted Caramel

Method

Cube your butter into chunks if it is straight from the FRIDGE, place it into the microwave for

10 seconds……stir thouroughly

back in for 5 seconds…stir

continue with 5 second bursts and stirring until the butter reaches around 28C it must NOT go above 30C/84F as the butter will split. At no time should the butter go that florescent colour, this is why we do it in small bursts. In the end it should be the consistency of thick custard.

If you butter has been out on the side then do as above but start with the 5 seconds.

Add the butter to your mixer along with the caramel, vanilla, sieved Icing sugar & milk powder. Using a paddle attachment turn on the mixer LOW as low as it will go. We do not want to add air!! this should be on for no more than 2 mins, scrape down half way through really getting into the bottom. If it is too thick now add some cream ( we use cream as it reacts with the butter better and keeps that super smooth look)

Now remove your buttercream and either pop it into the fridge or you can use it immediately.

Treat this as regular American Buttercream for storage.

You can do this by hand but I am too lazy!!!