Caramel Buttercream

[RodneyCk]

There is also dulce de leche which is a lot like caramel and so good. It is also easier to make, especially if you do not want to go to all the trouble of boiling sugar.

Dulce De Leche

This is a very sweet treat used in Mexican cooking usually prepared for the Day of the Dead. It can be compared to a caramel in texture. Use as a filling or transform into a buttercream icing.

1 can sweetened condensed milk

Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can boil for about two hours for runny dulce de leche or about three for solid dulce de leche.

When it’s done, open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).

OR...

Alternatively, you can also empty the can of sweetened condensed milk in a double boiler, stirring every once in a while, for 2 to 4 hours, until it turns to a medium caramel color.

Cool well and refrigerate if not using right away.

[RodneyCk]

rodneyck - to make your version, is it just exactly like a regular imbc but you bring the temp up higher?  same proportions etc? 

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Exactly, the only differences are bringing the sugar up higher and adding the caramel sauce at the end.

[Dailey]

on the subject of dulce de leche, does anyone know how long it can be kept at room temperture? i'm assuming all that sugar does a pretty good job at preserving it.

[chefmoni]

i'd like to make a caramel buttercream (either italian or swiss) but not sure how to do about.

should i caramelize the sugar syrup in the imbm, cool slightly and procede? would this work?

swiss -- woudl you add caramel sauce at the end?

any tips or recipes would be greatly appreciated!

thanks!