I love your idea for adding more caramel. Does that make sense? You can make the frosting ahead of time and store it in the refrigerator for a week or even freeze it for up to 2 months. My kitchen was a bit warm when I made the frosting, so my tip for cooling the frosting down is to hold ice cubes on the outside of the bowl to help the temp reduce a little more quickly. ! It’s one of my family’s all time favorites! I think it was the first time I had frosting that I actually liked. Until then, I’m happy that I get to converse with someone from there! To half this recipe, crack all 5 eggs into a measuring cup, whisk them to combine, and measure out half per batch. I think it will be just fine. Beating the butter, sugar and eggs at medium speed (and adding the eggs one at a time) should create air bubbles that are more stable than if you beat the batter super fast. xoxo. Prep Time: 15 minutes You can make lemon curd with the egg yolks – delicious mixed into plain Greek yogurt and served with berries. I’ve never used this amount of butter for buttercream before. It sounds like that might have been what happened the first time you made it. Usually, a sinking center is the result of too much air in the batter. 1 stick of butter = 1/4 of a pound. Thanks for any help you can give. If you click on that, it will take you to the recipe for Caramel Sauce. Would you kindly advise how much cream of tartar to add while beating egg whites for the buttercream? I had purchased The Wedding Cake Book by Dede Wilson, and loved her emphasis on never sacrificing flavor for design. I will definitely send you a picture of the cake! I think the sauce will be fine with whatever cream you can find. Woo-hoo! The caramel can be made up to two weeks in advance and stored in the refrigerator. Ok. Time for disclaimers… If you’ve never made Italian Meringue Buttercream, it will seem complicated at first. The combination is really good – whether you’re eating a slice of cake or a cupcake. Likewise, the recipe for Salted Caramel Italian Meringue Buttercream also makes quite a bit of frosting – around 7 cups. It sounds like one of two things might be happening: either the meringue is too warm when you are adding the butter, which is causing it to melt or the butter is too cold, preventing it from incorporating into the meringue. Check for doneness after the cakes have been baking for 25 minutes. I will let you know how this goes. I hope you can understand my question, it is about the caramel sauce. Hello Laura! xoxo, I would love to send you a pic, do you have an email address? After you make this caramel cake, let me know how you like it! 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