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Caramel Butter Cream
From 'Butter Celebrates!'

Servings: About 3 cups, enough for 1 (8-inch) four-layer cake

Servings: About 3 cups, enough for 1 (8-inch) four-layer cake
Ingredients
  • ½ cup caramel sauce (from Butter's recipes)
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon pure vanilla
Steps
  1. Prepare the caramel sauce. Allow it to cool in the refrigerator for at least 2 hours. If the caramel is still warm, it will melt the butter in your butter cream!
  2. In a stand mixer fitted with a paddle attachment, cream the butter on high speed until very pale. Scrape down the sides of the bowl.
  3. Turn the mixer speed to low and add the powdered sugar. Scrape down the sides of the bowl.
  4. Add the cream and vanilla and beat again. Add the caramel sauce and continue to beat on high speed until the butter cream is light and fluffy.
 

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