Prepare the Dulce de Leche: If you're making your own dulce de leche, you can do so by simmering a can of sweetened condensed milk in a pot of water for a few hours until it caramelizes and turns into dulce de leche. Let it cool before using.
Creaming the Butter: In a large mixing bowl, beat the softened butter using an electric mixer or a stand mixer until it's creamy and smooth. This usually takes about 2-3 minutes.
Incorporating Dulce de Leche: Add the dulce de leche to the butter and continue to mix on medium speed until it's well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
Adding Flavor and Salt: Mix in the vanilla extract and a pinch of salt. The salt helps balance the sweetness and enhances the flavors.
Gradually Adding Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar, about 1 cup at a time. Once the sugar is partially incorporated, you can increase the speed to prevent excessive mess.
Adjusting Consistency: Depending on the desired consistency of your buttercream, you may need to add heavy cream or milk. Start with 2 tablespoons and mix on low speed. If the buttercream is too thick, gradually add more liquid until it reaches your desired consistency. If it becomes too thin, add a little more powdered sugar.
Beating to Fluffiness: Once all the ingredients are well mixed, increase the mixer speed to medium-high and beat the buttercream for about 3-4 minutes. This will incorporate air and make the buttercream fluffy and light.
Taste and Adjust: Give the buttercream a taste. If you'd like a stronger dulce de leche flavor, you can add a bit more dulce de leche at this point. Adjust the sweetness, saltiness, and flavor to your liking
Ready to Use: Your dulce de leche buttercream is now ready to use! You can spread it on cakes, cupcakes, or use it as a filling. It pairs wonderfully with chocolate and caramel desserts.
Storage: If you're not using the buttercream immediately, you can store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and give it a quick rewhip to restore its creamy texture.
