Add about another 3 tablespoons (or so) of the dulce de leche caramel, about a teaspoon of freshly ground salt and about a tablespoon of boiling water. You should get a smooth, soft, buttercream. If it’s still a bit thick/lumpy, add a bit more boiling water and beat until smooth.

Pipe/swirl/dollop on the cake to your liking and decorate as you see fit – a Malteaser on the top and a bit of edible glitter looks fantastic!

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