This is a definitely “need to be tried” recipe. I somehow never considered to get the dulce de leche for other reasons but just eating it, but apparently you can make this type of buttercream with it.

Crema Bariloche - buttercream recipe

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Ingredients Method Notes

Ingredients

  

• 150 g salted butter min 80% fat
• 150 g dulce de leche
• 200 g 50-60% chocolate

Method

 

1. Take out the butter, measure it and cut it to small cubes. Place it in a bol, and mix it until creamy and silky (probably it's a good idea to have the butter at room temperature)
2. Make sure there are no butter pieces left on the side of the bol
3. Add the dulce de leche and mix it on low speed until it's homogenous
4. melt the chocolate *don't overheat it, and add it to the mix in 2 episodes. Mix it gently until everything is smoothly incorpoated.
5. Cover it and let it at room temperature until it firms up a bit, if it's very hot outside, place it in the fridge for a little bit. After this is ready to be used.
6. If the cream firms up too much, you can place it in the microwave for a short 5-10second burts to make it softer for filling or decorating

Notes

Video:

https://www.facebook.com/reel/794921819760994

source: www.deliciasnina.com