Last weekend I made a homemade vegan caramel sauce by combining margarine, corn syrup, full fat coconut milk and light brown sugar. It came out very tasty, especially since it was dairy free. I used what I needed last weekend and I have been storing the caramel sauce in my refrigerator (where it is currently hard as a rock, but I am hopeful that at room temperature it becomes softer again).
I am making a cake this weekend for my children's birthdays and I was thinking of filling the cake with a caramel buttercream to make use of the caramel sauce in my fridge. I make the buttercream vegan using 1 stick salted margarine, 1 stick unsalted margarine, 1 cup vegetable shortening, vanilla extract, 2 lbs. ps, and 5 TBS of rice milk (a vegan adaptation of Buttercream Dream). Could I just mix in some softened caramel sauce to the buttercream to get a caramel buttercream frosting? Would I mix it in before adding powdered sugar? I do not want to make a full batch of caramel buttercream, so could I make the buttercream fully, then divide it to keep some plain and add the caramel to the finished buttercream?
So many of the caramel frosting recipes, especially the easier ones involve using dairy products and I have to keep this dairy free. Thank you for any advise or suggestions you can offer.
I don't see why it shouldn't work. To be safe, mix just a small amount together first so you don't ruin the whole batch if it doesn't. Sometimes it takes a bit of mixing before these things come together.
Since I only need enough to fill the 9" cake, I think will just make a half batch of frosting and try it out with that. I probably want to warm the caramel a bit to get it to liquid consistency and mix it in with "butters" and shortening before adding ps.