I have been wanting to know that as well. My daughter is coming to visit next month and wants a Tres Leches cake and I haven't a clue what (if any) icing to use! I've never even had it before, but have heard it's to die for!
She started a Race for the Cure team in San Francisco to try and raise $300 - I posted the website in my signature. Go see how much she has raised so far...I am so proud.
I am use as frosting a blend of heavy whipped cream with Wilton buttercream (just a little, as a cup or two), .. First I beat the heavy whipping cream, and then I do the buttercream, and then blend together.... That is my recipe, I can frost the cake, and I can do little flowers, borders shell, ...
Thank you all.....I've been struggling with this for some time now. I've been everywhere and tried everything except for the right one!!! They are always too sweet! 
The one place will not tell me what they use...! I am looking for something that is probably very processed, I'm sure! I probably would be better off that way because I see people set the cake on the table tell ready to serve 
Again, Thank you all very much!
I have tried this recipe a few times and got great reviews from friends and family. It uses whipped cream. Although I cut the sugar in the topping by half (1/2 c) b/c it could get too sweet.
http://allrecipes.com/Recipe/Tres-Leches-Milk-Cake/Detail.aspx
This is the frosting that I use for my tres leches. It's always been a hit with my family.
Tres Leches Frosting
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup Water
1 cup Light corn syrup
1 1/2 cups sugar
Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake.
you know whenever we "buy" a tres leche cake...the frosting always taste like marshmellows to me....not a hard core taste but a very light marshmellowee taste....i am surprised that none of these receipes has marshmellow in them.....but thanks to all for sharing the receipes i can't wait to try them!!!!!!
I always use coolwhip w/white chocolate pudding mix. and finish off with fresh strawberrys. mmmmm so good
they had westco buckets all over so I googled it......Bakemark aka westco aka Brill (sp) YA!!!!! I think I got it! I think you can....my only issue was everyone was telling me mine was too sweet. With the cake being so sweet you don't need the frosting to be sweet at all. I'm finding that using whipped cream is just enough with maybe one tbl spoon of sugar. Again it all depends on your taste.
Happy Fall Baking!
I looked at that creme chantilly recipe - I saw on another thread that someone used that. I'm wondering about it - it said "vanilla sugar"? And I have no idea how much 50 cl of whole cream is.... 50 cl? I have a scale, but I'm not sure what that translates to...
I was going to try a whipped cream frosting - but it might have to sit out at a wedding reception for awhile.... is that bad? Should I try something else? I've never made a whipped cream frosting before...
I make my whipped frosting for tres leches: http://www.cakecentral.com/cake_recipe-3273-1-Whipped-Frosting-made-with-corn-starch.html
Okay I ended up making "perfect whipped cream" from the cake bible - it was good. I also frosted the cake with dulce de leche and then put the whipped cream over top of that....
PROBLEM: What do you do about the milk "puddle" around the cake? I don't know how to put that on a board...
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