khaynes2266 Posted 20 Dec 2012 , 7:53am
post #1 of

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.

10 replies
BakingIrene Posted 20 Dec 2012 , 1:44pm
post #2 of

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.

katie1214 Posted 20 Dec 2012 , 2:01pm
post #3 of

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!

BakingIrene Posted 20 Dec 2012 , 2:07pm
post #4 of

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.  

katie1214 Posted 20 Dec 2012 , 2:26pm
post #5 of

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?

BakingIrene Posted 20 Dec 2012 , 2:36pm
post #6 of

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

katie1214 Posted 20 Dec 2012 , 3:10pm
post #7 of

AThank you! I seriously was going to post this question later on today :).

khaynes2266 Posted 20 Dec 2012 , 9:10pm
post #8 of

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

khaynes2266 Posted 20 Dec 2012 , 9:14pm
post #9 of

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

bittersweety Posted 20 Dec 2012 , 9:39pm

ASwiss. meringue buttercream

khaynes2266 Posted 23 Dec 2012 , 2:56am

AThanks....I thought the bc was buttercream.

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