Butterscotch Cream Cheese Frosting Recipes
BUTTERSCOTCH BUTTERCREAM FROSTING - 2 METHODS
I call butterscotch buttercream frosting the twin sister of caramel buttercream. While quite similar, butterscotch has a uniquely delicate and sweet flavor from brown sugar. Also, it's much softer than caramel and goes well with some unique cake flavors such as banana, pumpkin, apple, and even vanilla or chocolate.
Provided by Veena Azmanov
Categories Dessert
Time 5m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer with the paddle attachment cream the butter and salt until pale, light, and fluffy Pro-tip - the butter must be room temperature otherwise it will make a lumpy buttercream
- Next, add the butterscotch sauce in two batches making sure to combine well. Pro-tip - the mixing will look very soft, loose, and almost curdled. Just keep whipping.
- Next, add the powdered sugar and continue to whip. Once all the powdered sugar is well-combined turn the mixer to medium-high and whip for three full minutes until light and fluffyPro-tip - the butter and cream in the butterscotch sauce will whip into a light and airy buttercream so don't skip the whipping.
- Finally, add the vanilla extract and combine well.
- In the bowl of a stand mixer with the paddle attachment, whip the butterscotch sauce with the premade buttercream until light and fluffy. Pro-tip - if you don't whip enough the buttercream will be a soft consistency.
Nutrition Facts : ServingSize 32 g, Calories 46 kcal, Carbohydrate 3.9 g, Protein 0.7 g, Fat 3.3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 148 mg, Fiber 0.8 g, Sugar 0.5 g, UnsaturatedFat 1.3 g
BUTTERSCOTCH CREAM CHEESE FROSTING
Ok...this one (as usual) came along by accident! I was baking a pumpkin cake and wanted to whip up a special frosting. Had all the ingredients in my mixer and thought, "What about adding a package of butterscotch pudding?" Shazam! Who needs cake? It made the frosting very smooth and mellow tasting. I think you'll like...
Provided by Lisa Crum
Categories Other Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Beat together until fluffy the cream cheese and butter; add vanilla and beat until thoroughly incorporated.
- 2. With mixer running, beat in pudding mix and confectioner's sugar gradually, and whip till no lumps are present.
- 3. Frost the cooled cake of your choice!
SOUR CREAM BUTTERSCOTCH FROSTING
Make and share this Sour Cream Butterscotch Frosting recipe from Food.com.
Provided by nvermd
Categories Dessert
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Melt butterscotch and butter.
- Cool.
- Stir in sour cream and vanilla.
- Gradually beat in confectioner's sugar.
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
BUTTERSCOTCH FROSTING
Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.
Provided by WaterMelon
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over med-low heat.
- Add brown sugar and stir constantly with wooden spoon.
- After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
- Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
- Carefully add cream and stir for another 2mins.
- Mixture will thicken slightly and look smooth and glossy.
- Remove pan from heat and let cool for 5mins, stirring frequently.
- Beat in confectioners' sugar and vanilla with wooden spoon.
- If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.
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