Caramel Buttercream icing

A variation on my standard Buttercream Icing recipe, adding in caramel for a rich icing, great for cupcakes or layer cakes.

Ingredients
Buttercream icing 
150g softened butter
150g icing sugar


Caramel sauce 
100g granulated/caster sugar
30g butter
60ml single cream


Method

1. Heat the sugar in a saucepan on medium heat until its completely melted and has turned light brown. Ensure your spoon/spatula is clean as any grease may cause the sugar to crystalize. Stir gently and just enough to move any unmelted sugar over the heat. Mixing too much also can cause crystallization. 
2. As soon as the sugar has turned light brown and is completely melted, whisk in the butter. 
3. Turn off the heat and whisk in the cream. Don't worry, the sauce will thicken as it cools.