This Dulce de Leche Buttercream delivers a silky, smooth texture without the need for powdered sugar. It's perfect for cupcakes, cakes, or any dessert needing a rich, creamy finish. You can quickly prepare this recipe with just unsalted butter and dulce de leche, and easily scale it up or down. Make the Dulce de Leche from scratch or use store-bought for a no-grit, velvety buttercream. Preparation time is approximately 10 minutes. Get ready for a simple yet luxurious buttercream with just two ingredients!
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What is Dulce de Leche?
Dulce de leche is a rich, caramel-like sauce made by slowly heating sweetened milk until it thickens and takes on a golden brown color. The name translates from Spanish as "sweet milk." Many people in Latin American countries love to use dulce de leche in various desserts, including cakes, pastries, and cookies. The slow cooking process caramelizes the sugars in the milk, giving it a distinctive caramel flavor and creamy texture. Dulce de leche can be made at home or purchased pre-made from stores.
Homemade vs. Store-Bought Dulce de Leche
When it comes to dulce de leche, you can either make it at home or buy it pre-made. Homemade dulce de leche develops a deeper, richer flavor when you cook it longer and adjust it with additions like vanilla or a pinch of salt. The process involves simmering sweetened condensed milk until it becomes thick and caramel-like, giving it a creamy texture and a delicious, complex taste .
Store-bought dulce de leche is convenient and consistent. It's perfect for when you need a quick, ready-to-use option. While it may not have the same depth of flavor as homemade, it's still sweet and smooth, making it great for spreading on desserts or using as a filling) .
Ultimately, the choice between homemade and store-bought depends on whether you prioritize convenience or want a potentially richer flavor. You can use both in a variety of delicious treats because they are versatile.
Ingredients in Dulce de Leche Buttercream
The ingredients for the Dulce de Leche Buttercream are simple and consist of only two components:
- Unsalted Butter (250g / 9 oz): This is the base of the buttercream, providing a rich, creamy texture. Unsalted butter is used to control the salt content, allowing the dulce de leche's sweetness to shine through.
- Dulce de Leche (250g / 9 oz): This sweet, caramel-like sauce adds a deep, rich flavor to the buttercream. It acts as the sweetener and provides a luscious caramel taste, eliminating the need for powdered sugar.
Use equal weights for both ingredients, making it easy to scale the recipe up or down based on your needs.
How To Make Dulce de Leche Buttercream
Beat the Butter: Start by adding 250g (9 oz) of unsalted butter to a mixing bowl. Use an electric mixer to beat the butter for about 5 minutes until it becomes light and fluffy. This step helps to create a smooth and airy base for the buttercream.
Add Dulce de Leche: Next, incorporate 250g (9 oz) of dulce de leche into the butter. Mix on medium speed until the mixture is fully combined and smooth. The dulce de leche provides a rich caramel flavor and acts as the sweetener in the buttercream.
Remove Air Bubbles: After mixing, use a silicone spatula to gently massage and mix the buttercream for a minute or two. This helps to knock out any large air bubbles that may have formed during the mixing process, ensuring a smooth and consistent texture.
Use and Storage: The buttercream is now ready to use for decorating cupcakes, cakes, or as a filling for various desserts such as donuts, macarons and whoopie pies. If not using immediately, you can store it in the refrigerator for up to one week or freeze it for up to two months.
Fay's Top Tip
One important tip for making Dulce de Leche Buttercream is to ensure that both the butter and dulce de leche are at room temperature before you start mixing. This helps them combine smoothly, preventing the buttercream from curdling and ensuring a silky, smooth texture.
Serving Suggestions
- Cupcakes: Use it to frost vanilla cupcakes, chocolate cupcakes, or caramel cupcakes for a rich, creamy topping. Being eggless, it's a great addition to my Eggless Chocolate Cupcakes.
- Layer Cakes: Spread it between layers of a vanilla or chocolate cake for a delicious filling, and use it to cover the entire cake.
- Macarons: Pipe it as a filling in macarons for a luxurious caramel twist.
- Cookies: Sandwich it between cookies, like shortbread or chocolate cookies, to create a delightful treat.
- Whoopie Pies: Use it as a filling for whoopie pies for a rich, creamy center.
- Piped Decorations: Pipe it into rosettes, borders, or other decorative elements on cakes and cupcakes.
- Spread: Serve it as a spread for biscuits, scones, or toast for a decadent breakfast or snack.
- Donuts: Fill Donuts with Dulce de Leche Buttercream for a rich, caramel-flavored surprise inside.
Buttercream and Frostings
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Common Questions
Yes, you can use salted butter, but it may alter the sweetness and overall flavor of the buttercream. If you choose salted butter, taste the buttercream before adding additional salt or flavorings to ensure it suits your preference.
If the buttercream looks curdled, continue mixing at a slightly higher speed. The mixture will come together as the butter and dulce de leche fully incorporate. Ensure both ingredients are at room temperature to prevent curdling.
Yes, homemade dulce de leche works perfectly in this recipe. It often has a richer flavor, but be sure to adjust the consistency as needed. Store-bought is a convenient alternative and also works well.
You can store the buttercream in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to two months. Before using, bring the buttercream to room temperature and re-whip if necessary.
Dulce de Leche Buttercream
INGREDIENTS
- 250 g (9 oz) butter unsalted and softened
- 250 g (9 oz) dulce de leche homemade or store bought
INSTRUCTIONS
- Beat the Butter: Add unsalted butter to a bowl and mix for up to 5 minutes, or until light and fluffy.
- Incorporate the Dulce de Leche: Add the dulce de leche and mix again for several minutes until fully incorporated and silky smooth. If the mixture appears curdled, keep mixing-it will come together nicely.
- Eliminate Air Bubbles: Use a silicone spatula to massage and mix the buttercream for a minute or two to knock out any big air bubbles that may have formed.
NOTES
- Refrigerator: Store for up to one week.
- Freezer: Store for up to two months.
Patrícia says
É maravilhoso
Fay says
Thank you!