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Dulce de leche filling..what does it taste like?

post #1 of 53
Thread Starter 
I saw on a food network challenge where a contestent made both devils food cake,vanilla cake and put dulce de leche filling and buttercream as fillings.
It looked very impressive, but what does dulce de leche taste like? Is it butterscotch tasting? Or just caramel?


Also, if i were to make some dulce de leche with the canned sweetened condensed milk and used that to fill my cakes does it need to be refrigerated?

I'm very interested in this, but worry it may be too sweet if paired with a traditional buttercream.

What are your thoughts?
post #2 of 53
I would say that it's fairly similar to caramel, but it is a taste to it's own... VERY good...

I'd have to see your recipe to know if it would need to be refrigerated, but better safe than sorry, I suppose...

Perhaps only put a thin layer of filling in your cake so as not to overwhelm the other flavors...
post #3 of 53
Thread Starter 
There really wasn't a recipe kansaswolf..it's just a can of sweetened condensed milk that you boil for several hours until golden and thickened.
post #4 of 53
It's in between caramel & butterscotch. It's very sweet too. I would just use a thin spread of it in the cake. I have also tried whipping some heavy cream and adding home made dulce de leche and made a whipped dulce de leche...it's sooooo yummy. I actually prefer it that way.
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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post #5 of 53
Remember to boil the can for approximately 45 minutes, then you must let the can cool for about an hour before you open the can, if you refrigerate it would be too hard to spread on the cake as it would get thicker with the boiling.

I usually do this filling on a vanilla cake, maybe two to three layers and I ice the cake with Italian buttercream frosting.

Lomikesa
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #6 of 53
You can purchase it already made in the Latin section of the supermarket. Saves time and exploding cans! icon_smile.gif
post #7 of 53
Thread Starter 
Hmmm, i'm starting to think i should've bought it at the grocery store beachcakes. I put a can of the condensed milk in the saucepan with water covering 3/4 of it and i've been watching it like a hawk. I must say i am so nervous about this technique. I keep reading everywhere it could explode. Yikes! Has anyone had a can explode using this method? If so, what happened? I've had it on for around 1hr and 40minutes. I keep reading it should cook for around three so i have a ways to go, if my nerves can take it. I think i have turned it off three times already because i was freaking out with the rattling of the can in the boiling water.
post #8 of 53
I see you are in Canada... Presidents choice Dulce de Leche is to die for.... I use it as a filling all the time. I also mix it with whipped cream and have mixed it with buttercream.. Alway get rave review.. I think it is 2.49 at Zehrs.
post #9 of 53
Thread Starter 
1of5...that's the one i saw the other day. I'm always reluctant to buy products off the shelf because so often they taste bad. Good to know it's tasty. I will definitely buy it to try it. For that price it beats watching a can boil for three hours. ;0)
Does it have to be refrigerated after opening?
post #10 of 53
I use dulce de leche filling all the time and it always gets rave reviews! I love to pair it with a chocolate cake and vanilla buttercream - very rich and delicious.

If you want to make it yourself and don't want to worry about exploding cans try this: Pour two cans of sweetened condensed milk in a glass pan (I use a 11x7" pan). Cover with aluminum foil. Place in a larger pan (9x13" works great). Pour boiling water in the larger pan until it comes 2/3 of the way up the sides of the smaller pan. Bake at 425 until it turns a medium caramel color - usually about 1 1/2 hours. You may have to add more water to the large pan after about 1 hour. When it is done pour into your mixer and beat for a minute or two until smooth and creamy. It will thicken a little as it cools.

Good luck!
post #11 of 53
thanks for the info.
post #12 of 53
Quote:
Originally Posted by sweetcravings

Hmmm, i'm starting to think i should've bought it at the grocery store beachcakes. I put a can of the condensed milk in the saucepan with water covering 3/4 of it and i've been watching it like a hawk. I must say i am so nervous about this technique. I keep reading everywhere it could explode. Yikes! Has anyone had a can explode using this method? If so, what happened? I've had it on for around 1hr and 40minutes. I keep reading it should cook for around three so i have a ways to go, if my nerves can take it. I think i have turned it off three times already because i was freaking out with the rattling of the can in the boiling water.



Hi hope this helps:

Boiled cans of condensed milk is not Dulce de leche at least not where I come from. Boiled cans of sweetened condensed milk is more of a toffee. People seem to boil the cans because it resembles the mass produced dulce de leche flavored stuff that comes in cans already.... Dulce de leche is always and will always be just a Caramel sauce that has been thickened slightly by cooking on low heat an additional 5-10 minutes while stirring lightly as to not incorporate air. To get that butterscotchy flavor you add two tablespoons of light brown sugar ( do not sub dark brown or a lil molasses- not the same) to the following recipe:

3 cups of sugar
2 cups of heavy cream
1 oz of butter
1 tbs. corn syrup
1/4 cup of water
2 tsp of vanilla extract

place sugar, water, and corn syrup in heavy sauce pan stir to combine and with a pastry brush, brush down the sides of the pan to make sure no sugar crystals fall into boiling sugar syrup. Boil to caramel stage remove from heat and carefully add heavy cream and butter. stir until smooth put back on low heat and cook stirring constantly for 5-10 minutes until sauce thickens slightly. Remove from heat add vanilla extract and pour into heat safe bowl. Take a piece of plastic wrap and place right on top of caramel sauce as to avoid a skin from forming place in fridge Until completely cool or over night is best.

Dulce de leche taste best with a very light vanilla flavored cake so that the taste of the caramel shines through. If your not serving kids try brushing your cake with a quality dark rum (this also helps to cut the sweetness of ur cake-very good idea since the caramel is so sweet).

Try this you will not be dissatisfied. icon_biggrin.gif

Stacy
To bake or not to bake?, That is my question.
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To bake or not to bake?, That is my question.
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post #13 of 53
Will Dulce de Leche be ok to be left in room temp for days while I decorate?
post #14 of 53
Quote:
Originally Posted by RylanTy

Will Dulce de Leche be ok to be left in room temp for days while I decorate?




No Dulce de Leche is not a filling for a cake that will be ornately decorated ( at least in my opinion)- unless you have your own cake challenge going...lol were the cake will be done in 8 hours or less. Dulce de Leche will ferment no matter which recipe you use. Unless your using the already mass produced Dulce de Leche that comes in a can (presevatives) I dont recommend you keep it at room temperature longer than 2 days.
To bake or not to bake?, That is my question.
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To bake or not to bake?, That is my question.
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post #15 of 53
Thread Starter 
Strawberry, your recipe sounds delicious! I will have to give it a try sometime.

I'm glad to report that no cans exploded last night. I let it cool overnight and opened it this morning...can you say YUMMY! OMG, i could eat it by the spoon. I mean it's even better than plain sweetened condensed milk. I never thought it could get any better. ;0) I opened it to find that beautiful golden brown goodness. My son loves it too. I had to stop him from dipping into it with a spoon. I can only imagine it will be even better on the cake.

Strawberry, do you think the canned 'dulce' would be fine at room temp? Probably for three days. I have it in a closed container right now, on the counter, not sure if it need to be refrigerated. Pls help/


Beth..that sounds like a more stressfree way of making it. I may just do that next time. I was so happy when the three hours was up and no explosion. My nerves couldn't take much more of it. Thanks.
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