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.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)