I have some leftover caramel in the fridge that I made a few days ago & was trying to think of something to do with it. I was wondering if anyone has ever just mixed caramel into your buttercream? Of course, I would have to warm it for it to thin out some, and then let it come to room temp, but I wonder if it would work?? Anyone tried this or something like it before?
I've never tried it, but it sounds like a yummy idea!
I saw a recipe from The Wedding Cake Book wherein they just added butter to the caramel to make a caramel buttercream. They just added the butter a bit at a time while the caramel was being whipped. Just curious how your caramel was made coz in the recipe it was sugar, water and cream.
Thanks for the insight, didi5!
This is a 'just because' cake...so no customer disappointment to deal with if it isn't great! lol I think I'll mix it into some IMBC and use it for filling for a choc. cake...we'll see! 
Oh the heck with baking a cake, throw it on some icecream, crumble up an Oreo cookie and call it an icecream cake, no fuss, no muss and no mess, haha! Sorry, but it is sounding good to me right about now, haha!
Hugs Squirrelly
I just finished mixing it into the IMBC...it did great! While I was mixing it, I thought it might not do as well in a regular BC because of the thickness. IMBC is a little lighter than reg. BC, and the thickness of the caramel worked really well with it. Oh yeah....it tastes DIVINE!!! 
*edited to add: I forgot to say that I also added a little cocoa powder to it, so it's sort of a mocha - caramel. Going to fill a chocolate espresso cake with it and then cover with ganache!!! It will truly be a midnight snack! lol
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