Chocolate Butterscotch Frosting Recipes

BUTTERSCOTCH BUTTERCREAM FROSTING - 2 METHODS

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.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
• Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
• Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
• In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
• With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
• Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
• Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
• For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
• In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
• To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

CHOCOLATE BUTTERSCOTCH FROSTING

Steps:

• Melt chocolate and butterscotch pieces.
• Stir in coffee and confectioners sugar.
• Beat until smooth.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING

Steps:

• In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

BUTTERSCOTCH FROSTING

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.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.