Dulce de Leche Buttercream
- 1 (14-ounce) can sweetened condensed milk
- 2 egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
- 14 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar
To make the dulce de leche, place a can (unopened) of condensed milk in a larger pot. Pour water into the pot to a depth of about 3/4 up the can. Put on the stove, bring to a boil. Turn the heat to the minimum and let simmer for 2 hours. Remove from stove and let cool.
Place egg yolks in a medium mixing bowl. Stir the cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
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