First time I read a recipe for Italian Buttercream that indicates the correct temperatures during the procedure to make it. Many thanks for publishing your knowledge. Highly appreciated. Now, please I would like to know if this Italian Buttercream could be made as a Caramel Italian Buttercream by bringing the syrup to a golden caramel stage. If so, should it be the amount of sugar-syrup the same? Thanks in advance.

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