I recently made a caramel apple cake...aplle spice cake with caramel filling and caramel buttercream frosting. It tasted delicious but the caramel buttercream was a nightmare! It was Wilton's recipe (basically their regular bc recipe with caramel ice cream topping added). It was very runny and kept drooping down the sides. So I scraped it off and added more ps to stiffen it up. It helped a little, it just took longer for the icing to run, but it still did. Are there any good tasting crusting or non-crusting caramel butterceams out there? That will STAY on my cake? TIA!