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.
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.
ABakingIrene - 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!
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.
AThank 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?
Let the milk cool completely first. Cream butter alone and add milk to butter. This order prevents breaking.
AThank you! I seriously was going to post this question later on today :).
I'm new to the site......what does SMBC stand for?Thanks, your questions really helped me as well.
Thank you so much!! I'm excited about trying this.
ASwiss. meringue buttercream
AThanks....I thought the bc was buttercream.