BUTTERMILK (DAIRY-FREE): Add Almond milk and lemon juice together in a measuring cup, stirring until combined. Let sit for 10 minutes or so.
CARAMEL SAUCE: You'll need: 1 cup organic brown sugar, 6 Tbsps unsalted butter (cut into cubes), 1/2 cup organic heavy whipping cream, and a pinch of sea salt.
Directions: In a medium saucepan on medium-high heat, add the sugar and stir constantly until it melts into a dark-amber-like color and is fully liquid. Reduce the heat slightly and add in the butter, whisking constantly while it bubbles up and melts. Quickly add in the heavy cream and continue whisking until fully incorporated. Once it all boils for a minute or so, remove from heat and continue to whisk. Add pinch of salt and set aside for it to cool. **NOTE: caramel sauce will thicken as it cools**; Once fully cooled (about 20-30 minutes), add to buttercream and follow recipe.
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.