This recipe was way too buttery for me. I could barely taste the caramel. Disappointed I wasted all those ingredients.

Is it okay to leave this out a few hours?

I just made this frosting and it came out runny. Did anyone have this problem?

This frosting is delicious! I made the caramel and it had crystals so I tried again and it worked out great -- I think the trick is not stirring it at all, just let it cook.

SO Yummy! The recipe from the Martha Stewart Cupcakes book is a bit different and I didn't have any trouble...going from memory...Step 1 said to swirl once and a while; Step 3 didn't require a candy thermometer, instead whisk until mixture is smooth when rubbed between fingers (sugar is melted); Step 4 said to add butter 1/4 cups at a time. I know my post is close to a year off, but hope this helps.

I didn't add the entire caramel mixture. I thought it would have made the frosting to runny. However, my egg whites didn't produce as much volume as I expected.

Vivianita the other 1/2 cup sugar goes into part #3. Hope this helps you.

I had the same problem so I reheated the carmel and added it hot to the butter mixture, but it still hardened as soon as it left the pot. I am not sure how this is supposed to work...

1/2 c 2 tbls is for the caramel and the remaining 1/2 c is for the egg whites. I made this recipe last night and would suggest not making caramel first. It hardens if it cools too much before mixing it into the buttercream. End result = caramel pieces in the buttercream rather than caramel buttercream. Still delicious though!

Hi.... I was wondering if the recipe calls for 1/2 a cup sugar or 1 cup sugar? In the ingredients it says 1 cup plus 2 tbs. In the directions it says 1/2 cup plus 2 tbs. Can someone please tell me which one is the correct.... Thanks!