Russian Buttercream w/dulce de leche
from ButterYum
makes enough to frost 12 cupcakes
Ingredients
1/2 pound (226g) unsalted butter at room temperature (70F)
1/2 pound (226g) canned dulce de leche, chilled
fine table salt to taste
Directions
In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 minutes, until light in color and very fluffy.
Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.
Taste the mixture carefully and add just enough salt to highlight the butter and caramel flavors; continue whipping for another minute or two, scraping the bowl if needed.
Note: to make salted caramel variation, sprinkle flaked or coarse salt on top of buttercream when serving.