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Message: [QUOTE="Cahoot, post: 44169, member: 3784"] For the caramel variation, what's the consistency of the caramel that you use? Something that's like a runny sauce, or a thicker spread-like consistency? I made an Italian meringue buttercream with peanut butter recently, and also replaced a small portion of the butter with peanut butter too since that's what I've seen Stella Parks do with her [URL='https://www.seriouseats.com/recipes/2017/06/coconut-frosting-recipe.html']coconut variation[/URL] of her Swiss buttercream, but found that I couldn't add quite as much as I'd liked before it made the buttercream too soft. [/QUOTE]