Wednesday, November 14, 2012

Caramel Buttercream

I had never made this type of buttercream before. It is not as stiff as other buttercreams but it is amazing.

4 cups confectioners sugar
1 tsp vanilla 
2/3 cup caramel topping
1/3 cup shortening
1/3 cup margarine

cream together the margarine and shortening

add the vanilla

next add the caramel topping

add the confectioners sugar; 1 cup at a time. If the frosting seems too dry add a little milk (to store the frosting, place a damp cloth over top and refrigerate)

Using a piping bag pipe the frosting onto the cupcake (I used the spice cupcakes)

I then use a ziploc bag (when a corner snipped off) and drizzle some more caramel topping


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