Looking for Caramel Buttercream recipe. Anyone have one to share?

I just made a regular buttercream recipe and added a little carmel vanilla coffee mate to it. It is delicious and the carmel flavor really comes out!

You could boil brown sugar, cream and butter together, let cool, then blend in powdered sugar till the consistancy of buttercream. Don't forget the vanilla!

Caramel Buttercream

10 egg yolks, room temperature
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup light corn syrup
1 1/4 cups heavy cream
4 sticks unsalted butter, room temperature
2 tsp vanilla extract

Make Buttercream:
1. Place egg yolks in mixer bowl. Fill a shallow wide bowl with hot water. Set the bowl with yolks directly over the hot water, letting the bottom of the bowl touch the water. Stir gently for 1 minute or until the yolks are warm. Remove mixer bowl from water and dry the bottom.

2. Attach bowl to mixer and beat at medium-high speed for 8 minutes or until it has tripled in volume and a ribbon falling off beater remains on surface of yolk mixture for a few seconds. Meanwhile, prepare caramel syrup.

3. Place dark brown sugar, granulated sugar, corn syrup and heavy cream in heavy medium saucepan over medium-low heat. Cook until sugar is dissolved, stirring often. Increase heat to medium-high and heat to a boil. Cover and let syrup boil for 2 minutes. Remove lid and continue to boil until mixture reaches 240ºF. on a candy thermometer.

4. With mixer at medium-low speed, carefully pour hot syrup gradually into yolks. Try to avoid splattering hot syrup onto beaters. Continue beating about 5 minutes or until syrup mixture has cooled to room temperature.

5. Gradually add butter, 1 tablespoon at a time. (Buttercream may look lumpy or curdled when half of the butter has been added, but it will smooth out.) Beat in vanilla.

6. Transfer buttercream to a clean bowl or container and cover. (Buttercream may be made in advance and kept refrigerated, but allow to come to room temperature for easier spreading consistency.)