Cream Cheese Condensed Milk Buttercream (Caramel)

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Cream Cheese Condensed Milk Buttercream (Caramel)

Indulge in the luxurious taste of our Caramel Cream Cheese Condensed Milk Buttercream, a perfect blend of fluffy unsalted butter, rich sweetened condensed milk, smooth caramel, and creamy cream cheese. Ideal for cakes, cupcakes, macarons, and more! Try this easy-to-make, versatile frosting for a decadent treat. Follow our recipe for a foolproof, silky smooth buttercream every time.

Prep Time 15

Total Time 15

Servings Cupa

Calories 1075kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (2 ⅕ cups) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
2 tablespoon (2 tablespoon) caramel sauce or delce de leche
125 g (4 ⅖ oz) cream cheese

INSTRUCTIONS

Begin with the Butter: In a mixing bowl, add the softened butter. Use a hand mixer to beat it for 3-5 minutes until it becomes light and fluffy. This step is crucial for a smooth texture.
Incorporate Condensed Milk: Gently pour all the sweetened condensed milk into the butter while mixing. Continue to mix with the hand mixer for another 2-3 minutes to ensure full incorporation. The mixture should be smooth and homogenous.
Add Caramel Flavor: Introduce the caramel sauce or dulce de leche to the mixture. Mix for about 1 minute until the caramel is fully incorporated and the mixture attains an even color and flavor distribution.
Blend in Cream Cheese: Add the cream cheese to the mixture. Mix only until it is fully incorporated and the texture is smooth. Avoid overmixing at this stage to prevent the buttercream from splitting or curdling.
Final Texture Adjustment: Swap out the hand mixer for a silicone spatula. Gently fold the buttercream with the spatula to knock out some of the air bubbles, achieving a smoother consistency.
Ready for Use: Your Caramel Cream Cheese Condensed Milk Buttercream is now ready. It's perfect for piping onto cupcakes, layering, covering, and decorating cakes. This buttercream can also be used as a delicious filling for macarons, whoopie pies, and cookie sandwiches. For the best texture, especially in filled desserts, refrigerate them before serving to allow the buttercream to set.

NOTES

Troubleshooting Tips:

Climate Considerations: If you're in a hot or humid area, use chilled sweetened condensed milk to maintain the buttercream's firmness.

Piping Consistency: If the buttercream is too soft for piping, refrigerate it for 10-15 minutes, mix it again, and then use.

Ingredient Quality: Avoid using margarine or low-fat/skim-milk ingredients. These can result in a buttercream that's too thin and soft.

Storage: For leftover buttercream, refrigerate it for up to one week or freeze for two months. Before using it again, bring it back to room temperature and re-whip for the best texture.

Fixing Splits: If your buttercream splits or curdles, don’t panic. Just refrigerate it for 15-10 minutes, then mix it again to restore its smooth texture.

NUTRITION