Dulce de Leche Frosting – Creamy and delicious dulce de leche caramel is the star of the show in this tasty topping that pairs perfectly with traditional cakes as well as a variety of fall flavors.
This October is Simple Seasonal’s 3rd Blogiversary! I can’t believe that I’ve been adding recipes to my little corner of the internet for three years now! In celebration I’ve been baking up some delicious seasonally-inspired cupcakes that feature my Homemade Slow Cooker Dulce de Leche. In other words, gooey homemade Mexican caramel sauce! 😍
Before unveiling my cupcake recipe, I had to dedicate an entire blog post to this smooth and rich, caramel-flavored Dulce de Leche Frosting. It’s just so good that it deserves a blog post of it’s own! I’ve been whipping it up to top my cupcakes with, which will feature a seasonal ingredient. Can you guess what it is? _______ and caramel…
This frosting is perfect for spreading all over any baked good that goes well with caramel, and caramel goes well with… Well, a lot of things! Think chocolate and vanilla cakes or even whoopie pies… It’s also good with fall flavors like pumpkin and apple… Oops! Did I give something away there?
Be sure to head back over to Simple Seasonal in a couple of days to get the recipe for the cupcakes that go so well with this frosting. I’ll also be talking about my adventures in my third year of food blogging. Hope to see you then!
- ½ lb softened butter (2 sticks)
- 1 C dulce de leche
- 1 tsp vanilla
- ⅛ tsp salt
- 2 Tbsp heavy whipping cream
- 5-6 C sifted confectioners sugar
- 4 Tbsp sifted flour
- Using an electric mixer, cream together the butter and the dulce de leche until smooth and fluffy.
- Add vanilla, salt, and whipping cream to the bowl and beat for another minute.
- Add 5 cups of confectioner's sugar and 4 Tbsp of flour to the bowl intermittently. Gently beat the sugar into the butter and dulce de leche mixture, so that the sugar doesn't fly out of the bowl.
- After all of the confectioners sugar and flour are incorporated, beat the frosting for at least 10 minutes so that it becomes fluffy. If you would like your frosting thicker, add a 6th cup of confectioner's sugar as needed.
You might also like these tasty sweets…
Copycat Cinnabon Frosting
Homemade Slow Cooker Dulce de Leche
Adina says
November 7, 2017 at 1:05 pmOMG this looks amazing, I could lick the screen. 🙂 This frosting is coming on my next cupcakes!
Rachel says
November 15, 2017 at 10:25 amlol! Frosting usually has the same affect on me! 😉
Luvi says
June 4, 2018 at 9:05 pmFlour? Can you eat flour raw? Sorry, this is an honest question. Just curious.
Rachel says
June 7, 2018 at 3:16 pmHaha! That’s a great question Luvi! Although I wouldn’t recommend eating a bowl of flour, it’s perfectly safe to eat raw. Raw flour is occasionally used raw as a natural stabilizer, like it this recipe.