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.
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 FROSTING
Great twist on cream cheese icing! Yummy way to ice a traditional cake, cupcake, or scone (use more powdered sugar so that it dries)!
Provided by GoldsmithLissa
Categories < 15 Mins
Time 5m
Yield 1 c
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
Nutrition Facts : Calories 2034.8, Fat 95.8, SaturatedFat 63.5, Cholesterol 249.5, Sodium 724.3, Carbohydrate 284.6, Fiber 0.2, Sugar 273.8, Protein 18.4
BUTTERSCOTCH BUTTERCREAM ICING
If you like butterscotch you will love this icing. It can be used on vanilla cake, chocolate cake, cupcakes or anything you prefer.
Provided by The Real Cake Baker
Categories Dessert
Time 40m
Yield 2 9 in cakes
Number Of Ingredients 5
Steps:
- Place butterscotch chips in a small saucepan with whipping cream and melt on low temperature. Stir constantly. Allow to cool for approximately 20 minutes. In mixing bowl cut up the butter into small pieces and add the butterscotch mixture. Blend together on high until mixed well and fluffy. Add vanilla and mix well. Add powdered sugar and blend until light and fluffy add more sugar if necessary.
BUTTERSCOTCH CAKE WITH CARAMEL ICING
I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
Provided by Topher Zenishek
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g
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