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Crusting Caramel Buttercream Icing

By zespri
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/16690/crusting-caramel-buttercream-icing 2024-04-25

Homemade dulce de leche makes this crusting buttercream delicious and sweet. Users have tried it on pumpkin cupcakes and even apple cupcakes. What can you pair it with?

This is a Martha Stewart recipe. I wasn’t able to find any caramel buttercream recipes on cakecentral by searching, so figured I’d share this one as it is yummy!
I made some last night using home-made dulce de luche for the caramel. It was pale in colour, and the caramel flavour was subtle, it was really nice! It piped easily onto cupcakes, and crusted quite quickly. In the directions she mentions adding milk at two different points. I’m not sure what that’s all about, I just added the two tablespoons along with the other wet ingredients, and figured if I wanted a thinner icing I’d add more later at the second point she mentions it. However I liked the consistency so didn’t add any extra.

I’ve posted an extra photo of the cupcakes I used it on without their decoration in case anyone wants to see the colour they turned out using the (quite pale) dulce de luche:

Cupcakes

I’ve posted an extra photo of the cupcakes I used it on without their decoration in case anyone wants to see the colour they turned out using the (quite pale) dulce de luche:

Ingredients

  • 1/3 cup solid vegetable shortening
  • 1/3 cup butter
  • 2/3 cup caramel ice cream topping
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 4 cups (approx. 1lb) icing/confectioner sugar sifted

Instructions

    Cream shortening and butter with electric mixer. Add caramel, milk and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

    Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refigerator when not in use. Refrigerated in an airtight container, this icing can be stored for two weeks. Re-whip before using.

    Yields 3 cups.