Caramel/Dark chocolate buttercream

When i want to add a touch of caramel or dark chocolate to my buttercream this is my go to recipe

INGREDIENTS:

• Everything at room temperature.

• 200 gram butter with high fat content.

• 340 gram powder sugar.

• 120 gram Callebaut gold caramel callets or Callebaut 70% dark chocolate callets

• 30 ml. milk

THE PROCESS:

1. Whisk the butter on medium high speed to white and fluffy with a creamy consistency

2. Meanwhile sift the powder sugar on a fine grid sift as many times as you can be bothered. (I do it 5-10 times).

3. Add the powder sugar in 2 parts until well incorporated

4. Melt the chocolate in the microwave at 1000 W first 30 sec then 10 sec at the time until fully melted.

5. Add it to the buttercream bit by bit on a low speed whisk until fully incorporated.

6. Add the milk until desired consistency.