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Dulce de Leche Cream

This Dulce de Leche cream is by far my favorite cream to use for cakes and fillings. It is not overpowering sweet, not too buttery and not too cheesy. It holds shape that you can pipe it, it goes well with many different desserts such as tarts, cannolis, waffles, cake pops and so on.

Author Alena's Homecooking


  • 2 sticks Unsalted Butter (room temp)
  • 1 13.4oz can Dulce de Leche
  • 16 oz Cool Whip
  • 16 oz Cream Cheese (room temp)


  1. Instructions:

    1.Start by creaming the butter, mix it in the stand mixer until it is creamy and turns light in color.

    2. Add softened(room temperature) cream cheese and blend it together with the butter. Use a spatula to scrape down the bottom and sides of the bowl to make sure everything is well incorporated and is chunk-free.

    3. Add Dulce de Leche and incorporate again scraping down with a spatula.

    4. Finally add the cool whip and blend all of it together first, (remember to scrape the bottom and sides) then bring up the speed and whip the cream for about a minute or two until the cream is nice and stiff.

    I use this Dulce de Leche cream for my Golden key Cake and my Golden Key cake Pops.