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Sweet condensed milk caramel icing

post #1 of 11
Thread Starter 

How do I harden the milk (after boiling for 3 hours) enough to icing a two-three layered cake? When I icing the layers, the layers slide because the icing is too soft. I've tried letting the icing sit 24 hours before icing but it doesn't work.

post #2 of 11

This (dulce de leche) is NOT a hard filling.  It is usually added to cookies and pastries that can soak up a fair bit of its water.

 

If you need to use this as a filling, cream it into some butter.  You can add 2 cups dulce de leche to 1 cup unsalted butter and it will stiffen up just fine.

post #3 of 11
BakingIrene - will that give it a buttercream consistency? I need some sort of a caramel icing for a banoffee-style cake and want to use the milk like the OP described. Thanks!
post #4 of 11

YES you will have exactly a buttercream consistency.  It will be brown.  It will not crust.  But it will spread and chill with a consistency similar to any meringue buttercream.  

post #5 of 11
Thank you! Can't wait to try. So follow the same process/technique as SMBC using the cooked milk in place of egg white mixture or let the milk cool first then add butter?
post #6 of 11

Let the milk cool completely first.  Cream butter alone and add milk to butter.  This order prevents breaking.

post #7 of 11
Thank you! I seriously was going to post this question later on today icon_smile.gif.
post #8 of 11
Thread Starter 

I'm new to the site......what does SMBC stand foricon_sad.gif?Thanks, your questions really helped me as well.

post #9 of 11
Thread Starter 

Thank you so much!! I'm excited about trying this.

post #10 of 11
Swiss. meringue buttercream
post #11 of 11
Thread Starter 
Thanks....I thought the bc was buttercream.
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