Yes yes yes.. caramel SMBC (or IMBC) is very good indeed. With SMBC you just substitute brown sugar for the white sugar and make as usual. I love it and it is a really nice light taupe color.
I use my basic IMBC or SMBC recipe and add 3/4C to 1C of this caramel sauce to it at the end of beating the BC. (just add it to your own taste) OR you can use a good quality jarred caramel sauce if you don't want to go to the trouble of making it from scratch. It makes a really nice fluffy tasty BC.
HTH,
Melanie Mc.
Creamy Caramel Sauce
Note: 1 T corn syrup=18 gms (for those with kitchen scales) another tip: spray your T w/ nonstick spray for easier pouring of the syrup)
3/4 C sugar
1/4 C water
6 T light corn syrup (108 gms)
1/2 C heavy cream
1 t (or more) vanilla extract (I use 1T)
In heavy saucepan simmer sugar, water, corn syrup, and a pinch of salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring, until combined well, about 1 min. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring to room temperature before serving.
Makes about 3/4 C
Gourmet December 1998
Italian Meringue Butter Cream - http://www.cakecentral.com/cake_recipe-2015-17-Italian-Buttercream-Meringue-Frosting.html
and
Swiss Meringue Butter Cream - http://www.cakecentral.com/cake_recipe-2016-25-Swiss-Meringue-Buttercream.html
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