Dulce de leche frosting

Dulce de leche frosting is a very popular ingredient in Latin American baking, especially in countries like Argentina, Uruguay, Chile, and Mexico. It is a creamy and sweet preparation made from the slow cooking of milk with sugar, which is caramelized until a smooth and spreadable texture is achieved, making it ideal for covering desserts, cakes, ice cream, and alfajores.

Its origin dates back to the culinary tradition of the Southern Cone, where dulce de leche is an iconic product. Dulce de leche frosting differs from traditional dulce de leche due to its more fluid or slightly thicker consistency, specifically designed to be used as a frosting or glaze for various preparations, adding a sweet flavor, creaminess, and an attractive, shiny finish to desserts.

Its notable properties include its high energy content due to its richness in sugars and natural milk fats, making it a quick source of energy. Furthermore, its creamy texture makes it easy to apply in baking, allowing for a uniform and smooth layer on cakes and pastries.

In several Latin American countries, dulce de leche frosting may also be known as dulce de leche ganache, dulce de leche glaze, or simply caramelized condensed milk frosting, although the most common term remains dulce de leche when referring to the sweet cream for baking.