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(start this several hours before you need to make the buttercream)*
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.
Remove from the water and allow to cool completely. Put the cans into a full pot of cold water to speed up the process.
Pour the contents of 2 cans out into two separate 8 oz jars and close them with lids.
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".
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.
Start with room temperature butter. For this, remove butter out of the fridge for about 3 hours.
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.
Carefully fold in 8 to 16 oz of whipped topping (like Cool Whip), if using.