This Dulce de Leche Frosting Recipe is what you have been searching for to top your next cake. Dulce de leche, which translates into “sweet milk,” is made from caramelizing sweet condensed milk. It has the texture of creamy Nutella, but with the taste of rich caramel. An obvious muse to inspire a Frosting Recipe.
Dulce de leche is a way of life for Argentinians. If you have ever been to Argentina, or even one of the several delicious Argentinian Restaurants or Bakeries Miami has to offer, you will notice a trend. Every dessert is an opportunity to use it. You will find it stuffed into croissants, cookies, or topped over their ice cream or even just by the spoonful. In this case, we use it to make a delicious Dulce de Leche frosting for a cake.
Our Big Tip for Making Dulce De Leche Frosting
When making this recipe, you want to try to find a dulce de leche that is thick, smooth and intense in flavor. If you want some extra dulce de leche flavor you can swirl about ¼ cup into the cake batter before baking (If using Our Recipe).
When making the frosting, try to have your butter and cream cheese out about 30 minutes to an hour prior. Even if you take it out after you finish baking the cake. It is best to have the butter and cream cheese at room temperature before mixing. This will allow the mixing to be smoother quicker.
You can use any cake recipe you like or even a box cake recipe. We just love how our rum cake tastes with the dulce de leche frosting, and we have no shame in plugging it endlessly.
Dulce de Leche Frosting with Vanilla CakeCourse: DessertCuisine: ArgentinianDifficulty: Easy
1 recipe of our Vanilla Rum Cake
1 1/2 sticks of unsalted butter, softened to room temperature
4 ounces of cream cheese, softened to room temperature
1 tablespoon of vanilla
¼ teaspoon of salt
4 cups of powdered sugar
1/3 cup of heavy whipping cream
1 – 16 oz jar of dulce de leche (I love the brands Cachafaz and Havanna)
Garnish- with flaky Maldon salt
- Bake our Vanilla Rum Cake or any Cake Recipe you like. When the cake is cooling make frosting. Using a hand held mixer, beat together the butter, cream cheese, ¼ teaspoon of fine sea salt and finally until totally mixed through. It will take less than 1 minute.
- Beat in 12 oz Dulce de Leche (reserve the remainder for filling the cake) and once that is mixed in add the powdered sugar slowly. Beat together as you add in the sugar. Add the whipping cream. Beat once again and taste.
- Once the cake is completely cooled you can turn one side upside down and smother with the remaining dulce de leche. That will be the filling of the cake.
- Place the other cake layer on top. Frost the cake with the dulce de leche frosting. Sprinkle with some Maldon salt and serve.