Best 2 Dulce De Leche Buttercream Frosting Recipes
Get ready to elevate your baking game with the delectable dulce de leche buttercream frosting, a symphony of flavors that will transform your cakes, cupcakes, and cookies into masterpieces. This frosting combines the rich, caramel-like sweetness of dulce de leche with the velvety smoothness of buttercream, resulting in an irresistible topping that is sure to delight the taste buds of all who indulge. With its versatility and ease of preparation, this frosting is the perfect addition to your culinary repertoire, whether you're a seasoned baker or just starting out. So, embark on this culinary adventure and discover the magic of dulce de leche buttercream frosting.
Here are our top 2 tried and tested recipes!
TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h30m
Yield 14 to 16 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
- Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
- For the Buttercream:
- Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
- Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
- Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
DELICOUS DULCE DE LECHE BUTTERCREAM
OMG this buttercream is UH-mazing! It reminds me of eating dulce ice cream. The cinnamon bring out the flavor perfectly. The consistency is a stiff enough to pipe and crust beautifully but you add more cream to loosen it up. I use store bought dulce de leche because I'm too chicken to make my own. If you love dulce like I do this buttercream may not make it to the cake :)
Provided by pressurecooker29
Categories Dessert
Time 7m
Yield 1 cake or 24 cupcakes, 1 serving(s)
Number Of Ingredients 6
Steps:
- Using your stand mixer cream the butter.
- Add dulce and mix until blended.
- Add cream, vanilla and cinnamon and continue mixing.
- Add sugar one cup at a time until desired consistency is achieved.
Nutrition Facts : Calories 4090.9, Fat 195.2, SaturatedFat 123.5, Cholesterol 529.1, Sodium 49.2, Carbohydrate 601.2, Fiber 0.3, Sugar 588.1, Protein 2.6
Tips:
- Use high-quality ingredients, especially butter and dulce de leche. This will make a big difference in the taste and texture of the frosting.
- Make sure the butter is at room temperature before creaming it with the sugar. This will help the frosting become light and fluffy.
- Gradually add the dulce de leche to the butter mixture, beating until well combined. If you add it all at once, the frosting may curdle.
- If the frosting is too thick, you can thin it out with a little milk or cream. If it's too thin, you can add more powdered sugar.
- Use the frosting immediately or store it in the refrigerator for up to 2 weeks. Bring it to room temperature before using.
Conclusion:
Dulce de leche buttercream frosting is a delicious and versatile frosting that can be used on a variety of desserts. It's perfect for cakes, cupcakes, cookies, and even ice cream. With its rich, caramel flavor and smooth, creamy texture, dulce de leche buttercream frosting is sure to be a hit with everyone who tries it. So next time you're looking for a frosting that will take your desserts to the next level, give dulce de leche buttercream frosting a try. You won't be disappointed!
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