HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure
TELL US

Dulce de Leche Buttercream

LaureltQ May 11, 2011 01:13 PM

I'd like to make a true buttercream frosting. I usually make Rose's Mousseline Buttercream, and would prefer to base this frosting off of it.

The basic method is to whip a few egg whites to soft peaks, then stream in 248 degree sugar syrup, whip til cool, then add in a pound of softened butter a tablespoon at a time, then flavor. I'd prefer not to add all of the sugar syrup and then add more sweetness in the form of dulce de leche. Would I deflate the egg whites by adding the dulce in? Experience with this?

  1. m
    milklady May 11, 2011 01:20 PM

    I've never done what you're describing exactly, but I've made caramel buttercream by making caramel and using it in place of the sugar syrup. I think that if you use dulce de leche that is heated, it should work. You may need to adjust both sweetness and fat content.

    2 Replies
    1. re: milklady
      LaureltQ May 11, 2011 01:25 PM

      I'd happily remove some of the butter from this recipe! Do you think that heating the dulce de leche and adding it into the egg whites would kill the foam? My understanding was that the sugar syrup helps to stabilize the egg whites before any fat is added. I may be mistaken though.

      1. re: LaureltQ
        m
        milklady May 11, 2011 03:17 PM

        I think it would work. Maybe try with some sugar syrup (half of normal? 1/3? I'm just guessing here), and then add the hot dulce de leche, and then go for the butter. I'd stop at 3 sticks, and see how it tastes/feels, before adding the fourth. Please report back!

    2. LaureltQ May 15, 2011 07:42 AM

      TOTAL flop. The dulce de leche totally destroyed the egg white foam. I ended up doing a classic buttercream (egg yolks only), made my sugar syrup, when it had cooked, I added about the same amount of hot dulce de leche to it, and streamed the mixture into the yolks. I only used about half of it total. Then I added 3 sticks of butter and more dulce de leche. It was magnificent. Incredibly rich, but very tasty.

      Lesson learned - don't add fat to egg whites until they are already set with softball-stage syrup.

      2 Replies
      1. re: LaureltQ
        m
        milklady May 15, 2011 09:56 AM

        I'm thrilled your second version worked!

        1. re: LaureltQ
          h
          HillJ May 15, 2011 12:20 PM

          http://www.foodnetwork.com/recipes/ul...
          I have not made the coconut cupcakes from this FN recipe but I did follow the dulce de leche frosting recipe linked above for a birthday cake recently and the buttercream rocked.

        Show Hidden Posts