This Dulce de Leche Cream Cheese Icing is at the top of the list of my favorite flavors of frosting. It's incredibly versatile complimenting a plethora of different cake flavors. You can use it to frost pumpkin, coconut, banana, vanilla, chocolate, caramel or pineapple layer cakes, sheet cakes and cupcakes. The rich caramel flavor is irresistable.
What is Dulce de Leche?
Dulce de Leche is of Spanish origin. It's a cooking technique that results in luscious thick caramel by reducing sweetened condensed milk. It's a flavor I first discovered through travel years ago and immediately fell in love. It's no secret we love our caramel here in the South and pralines remain one of our most favorite sweet treats. Prepared dulce de leche is readily available in most markets but, if you'd like to make your own see how with my Homemade Dulce de Leche made in a slow cooker. That said, prepared dulce de leche is inexpensive and provides the luscious base for this rich caramel cream cheese icing. It can also be used as an ingredient in recipes for pies, cakes, cookie bars, or warmed and used as an ice cream topping.
Dulce de Leche Cream Cheese Icing
When prepared dulce became readily available here in the US I thought I'd heard angels sing. You'll see it pop up regularly in my recipe file as I discover more and more ways to use this delectable product. It was a natural progression for me to turn this deliciousness into a quick no-cook caramel frosting for cakes and cupcakes. It's guaranteed to make any cake simply delicious. You may also like this Dulce de Leche Caramel Fudge from Chocolate Chocolate and more.
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Helpful Kitchen Items:
Dulce de Leche Cream Cheese Icing
Servings: 8 cups
- 32 oz powdered sugar
- 1 13.4 oz can *dulce de leche i.e. Nestles
- 1 8 oz cream cheese softened
- ½ cup softened butter
- 4 tablespoon heavy cream
- 1 teaspoon pure vanilla
- ⅛ teaspoon salt
- In a medium-size mixing bowl, use an electric mixer to whip together cream cheese, dulce de leche, butter, vanilla flavoring and salt.
- Whip on medium-high speed for 2-3 minutes or until well blended.
- Lower the speed of the mixer and gradually add powdered sugar, beating after each addition. With each addition of powdered sugar, add one tablespoon of cream.
- Continue adding the powdered sugar and cream, stopping to scrape the bowl as needed. After all of the sugar has been added, increase the speed of the mixer to medium-high and whip for 3 minutes until light and fluffy.
- Stop and scrape the sides of the bowl as needed. Use as desired to frost one 2 or 3 layer (8 or 9) inch cake, one ½ sheet cake, 30-36 cupcakes or 100 mini cupcakes.
- May store any leftovers in an airtight container chilled for up to one week.
*Dulce de Leche is readily available in most grocery stores or specialty food stores like World Market or Williams Sonoma. It's usually found in the Hispanic foods section of most grocery stores. The can may look very similar to sweetened condensed milk, but, it's very different so, read the label carefully.
Serving: 1cup | Calories: 795kcal | Carbohydrates: 140g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 327mg | Potassium: 150mg | Sugar: 112g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Hi Bruna! I love the idea of pairing dulce [my true love ☺] with coconut. Thank you for letting me know and for sharing the picture, looks simply delicioso. ~ Melissa
Hello! I used your dulce de leche recipe for my Christmas cake and it turned out AMAZING–best decision I've ever taken! Easy, delicious and fluffy. Can't get any better than that.
Here's my cake! It goes perfectly with my coconut buttercream.
Thought you'd like to know how much it's appreciated. This one is definitely going in my recipe binder permanently. Thanks!
Whipping cream is an excellent substitute! It will work perfectly!
Can i use whipping cream instead of the heavy cream? my sweet husband ran out to get it and could only find, whipping.
I used salted butter, and found adding a little extra salt actually helped balance the sweetness. You can always leave it out, then whip it in at the end, if you like. 🙂
should I omit the salt, if I'm using salted butter?
This icing looks delicious! I just love anything cream cheese and the addition of dulce de leche looks so fab. I'll try these for sure!!
Hi Annakate! It's addicting! Enjoy!
Thank you, that's so nice!
Hey, I nominated you for a blog award. If you've already gotten it, don't worry about it. But I love your blog!