Silky Dulce de Leche Chocolate Frosting
A luscious no-cook frosting that pairs the rich caramel notes of dulce de leche with deep unsweetened cocoa. Ready in just 10 minutes, it works beautifully as both a filling and a topping for cakes and cupcakes. Irresistibly creamy and crowd-pleasing every single time.
🛒 Ingredients
1 servings
- 14 oz (400 g) dulce de leche
- ¾ cup (200 ml) heavy whipping cream, cold
- 5 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1 pinch of fine sea salt
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Directions
- 1
Keep your heavy cream refrigerated until the very last moment — cold cream is essential for proper whipping.
- 2
In a large bowl, combine the dulce de leche, sifted cocoa powder, vanilla extract, and sea salt. Stir with a spatula until smooth and fully blended.
- 3
Pour in the cold cream and beat with an electric mixer on medium speed for 2 minutes, then increase to high until the frosting is thick, fluffy, and holds stiff peaks.
- 4
Use immediately to frost or fill your cake. Refrigerate leftovers in a covered bowl for up to 3 days.
💡 Chef's Tip
For an even lighter result, whip the cream to stiff peaks separately, then gently fold it into the dulce de leche and cocoa base using a rubber spatula.
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