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Thick cream for condensed milk cake

Thick Dulce de Leche Buttercream for Cake

A really tasty, easy-to-make frosting that's perfect with sponge cake! I came across the recipe for this dulce de leche buttercream in a magazine on cream fillings for cakes, and I decided to try it myself. I'll say one thing — the flavor is extraordinary. It takes a little over an hour to make, but you'll be glad you did once you sit down to eat. And with all the ready-made cake layers available these days, all that's left is to spread the frosting on. So let's get to it.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Sweetened condensed milk

Butter

400

Cocoa powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 45 % 34 g

Carbohydrates 49 % 37 g

465 kcal

GI: 0 / 0 / 100

Cooking method

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Cover the cans of condensed milk with water and simmer them over low heat for no more than an hour (this turns the condensed milk into dulce de leche). Then take the cans out of the pot and let them cool. Soften the butter and combine it with the dulce de leche. Beat the two together with a mixer until you have a smooth buttercream. Stir in some pre-chopped nuts and the cocoa and mix well. Now it's ready to give your cake a wonderful new flavor! Frost the cake with it, and enjoy the magnificent combination of the dulce de leche buttercream and the cake. Bon appétit!