I need to make a caramel SMBC.

So, not having much experience with SMBC, could someone wiser in the ways of SMBC kindly give some advice?

Is it just as easy as making the SMBC and then folding in some homemade caramel sauce to it?

Perhaps, if the caramel sauce is very thick. My first try would be to make it with brown sugar instead of white.

Perhaps, if the caramel sauce is very thick. My first try would be to make it with brown sugar instead of white.

I've done it a couple different ways but my favorite is just to start with a basic SMBC. Then I make a dry caramel (you can start with a wet) and get to the color I like (I like a nice red-amber color) and pour in a bit of heavy cream to make it thicker and creamier. I wait until it's cool so it doesn't melt the SMBC and pour it in. I also like to do the same thing with dulce de leche. Even easier and tastes even better!

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/caramel-swiss-meringue-buttercream/

pretty much
you can even add the ready made caramel topping meant for ice cream.

my basic recipe (4 sticks butter/5 eggs whites/1 1/4 cups sugar/dash of salt) can take just a little over 1/4 cup flavoring.

you might want to try brown sugar smbc (straight substitution of brown for white sugar). it is absolutely delicious and has a light caramel flavor. this is my all-time favorite icing.

diane

i think brown sugar smbc has a very light or subtle caramel taste (or at least that's how my taste buds perceive it, lol). it is very, very, very good and not overly sweet.
diane

Just a different opinion - I tried brown sugar SMBC and DH, my sister and I all hated it. I've loved every kind of SMBC I've ever tried, but we couldn't stand the brown sugar version.

Adding caramel sauce is what I plan to do next time I need a caramel buttercream.

Thanks for all the tips!