Step 1

(start this several hours before you need to make the buttercream)*

Step 2

Pour the content of 2 cans into two separate 8 oz jars and close them with lids. Place a tea towel on the bottom of a large pot, then add the jars on top. Pour enough water to cover the jars by about 2 inches. Cover the pot with a lid and cook on low heat (simmer) for 1.5 hours from the boiling point. Maintain the water level above the jars at all times.

Step 3

Remove from the water and allow to cool completely. Put the cans into a full pot of cold water to speed up the process.

Step 4

Pour the contents of 2 cans out into two separate 8 oz jars and close them with lids.

Step 5

Place the trivet on the bottom of the Pressure Cooker and add the jars with sweetened condensed milk on top. Pour enough water to cover by at least 1 inch. Close the lid and turn the valve to "seal".

Step 6

Cook on "High", on "Manual" for 60 minutes. Then, quick release the steam. Remove jars out of the water and allow to cool to room temperature.

Step 7

Start with room temperature butter. For this, remove butter out of the fridge for about 3 hours.

Step 8

Add the butter to the mixer bowl and whip for about 5 minutes, scraping down the sides several times throughout. Then add cooled to room temperature dulce de leche in two additions, minimally whipping after each.

Step 9

Carefully fold in 8 to 16 oz of whipped topping (like Cool Whip), if using.