I can remember to the day the first time I tasted dulce de leche. This probably has more to do with the fact that it was my brother’s birthday and we happened to be on vacation in Argentina than anything else but still. Similarly, you will always remember the first time you have this dulce de leche buttercream!
During a time before my brothers and I started dealing with work and adult responsibilities, our family used to take a vacation together every August. It was my favorite way to wrap up the summer before heading back to school. When I stumbled upon a jar of dulce de leche at Whole Foods last week, so many happy memories from that Argentina trip came back to me in a flash. Obviously I added it to my cart.
This buttercream is great for a number of reasons, starting with the fact that it preserves the integrity of the dulce de leche. So yes, that means it is very sweet. But also super creamy. The icing has more depth of flavor to it than if I had just used sugar to sweeten it.
Side note, whenever I write blog posts while watching Chopped, my flavor analysis gets a little more serious. I should probably make a habit of always doing that.
I used this dulce de leche buttercream to ice a lemon cake for craft lunch this week. While I’m not 100% satisfied with the cake recipe, I couldn’t wait to share the icing with you all though so here it is!
Dulce de leche buttercream is everything a sweets-lover wants in a buttercream. Get ready to start putting this on just about everything.
- 1 1/2 cup softened butter (3 sticks)
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 3/4 cup dulce de leche
- 3 tablespoons heavy cream
- Cream the butter in the bowl of a stand mixer until smooth. Slowly mix in the powdered sugar, starting the mixer on low and increase speed as it incorporates. Mix in the salt and the vanilla extract, followed by the dulce de leche. Once everything is fully incorporated, add the heavy cream, one tablespoon at a time to achieve the desired thickness.