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I would add around 1/4 cup of caramel, but do it tablespoon by tablespoon, mixing in between addition so you can taste and adjust it without ruining the batch. I LOVE swiss buttercream, good luck!
Second darksideofthespoon. I'd added it very slowly in a drizzle. I think a lot will depend on how firm you want your buttercream to be. Swiss buttercream has a tendency to be very soft, and the caramel will make it even more so.
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Well played. You deserve a cookie.
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