One of the ladies at work retired last week so I brought in some of my signature chocolate cupcakes, but I felt like shaking things up a little and tried out this recipe for Dulce De Leche icing. It’s a basic buttercream with the addition of my favourite caramel sauce – dulce de leche. Oh man its good! One of the women at work asked for the recipe. I’ve posted a recipe for caramel swiss buttercream before but it takes a little work and it’s easier if you have a stand mixer, but this recipe is super simple and can even be made by hand. (It won’t be as silky smooth as the other icing though.) And you could probably substitute regular caramel sauce if you like.
I never know if I’ve pronouncing dulce de leche right so I did a google search and found this fun site where you can hear people from different countries pronouncing any word you punch into the search engine. Cool! http://www.forvo.com/word/dulce_de_leche/
Dulce de Leche Icing
Makes enough for 12 cupcake swirls
1 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 teaspoon salt
1/2 cup dulce de leche
In a medium-sized mixing bowl, beat butter on high speed for three minutes, until light and fluffy.
Mix in powdered sugar and salt until fully combined.
Mix in dulce de leche.
Spread or pipe on cooled cupcakes.