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.
Sweet condensed milk caramel icing
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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.
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