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.

I made it with sugar, water, cream and 1 tbsp butter.

I guess you're going to be ok. And i don't see any problem if u mix it with buttercream either. Hope it works and tell us how it comes out.

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!

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

ummm ..... sounds yummy in my tummy..... stomach grumbling

I have added leftover caramel to white chocolate ganache to make caramel ganache and in fact do that every time I make Natis wonderful caramel mud cake... its delicious.... but I eat so much of it!!!