Butterscotch Icing Recipes

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BUTTERSCOTCH CAKE WITH CARAMEL ICING



Butterscotch Cake with Caramel Icing image

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

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 15

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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

BUTTERSCOTCH CUPCAKES



Butterscotch Cupcakes image

Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!

Provided by Adina

Categories     Muffins and Cupcakes

Time 50m

Number Of Ingredients 17

Cupcakes:
160 g/ 5.7 oz/ 1 1/3 cups flour (Note 1)
130 g/ 4.6 oz/ 2/3 cup light brown sugar
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 eggs
85 ml/ 2.9 fl.oz/ 1/3 cup vegetable oil (Note 2)
1 teaspoon butterscotch flavor
85 ml/ 2.9 fl.oz/ 1/3 cup buttermilk
85 ml/ 2.9 fl.oz/ 1/3 cup sparkling water
Frosting:
500 ml/ 17 fl.oz/ 2 cups heavy/double cream
35 g/ 1.2 oz/ 1/3 cup butterscotch instant pudding mix
1 tablespoon icing sugar
1-2 teaspoons butterscotch flavor (to taste)
golden star sprinkles (optional)

Steps:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
  • Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
  • In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
  • Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
  • Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
  • Start beating the heavy cream in a mixing bowl.
  • Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
  • Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
  • Finish with the golden star sprinkles.

Nutrition Facts : ServingSize 1 cupcake, Calories 315 kcal, Carbohydrate 25 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 217 mg, Sugar 14 g, UnsaturatedFat 11 g

IRRESISTIBLE BUTTERSCOTCH CAKE



Irresistible Butterscotch Cake image

This velvety, melt in your mouth golden yellow butterscotch cake is drenched in intensely butterscotchy glaze for the perfect butterscotch cake.

Provided by Adaptations by Jenni Field from recipes by Joan Hayes (cake) and Jocelyn Adams (icing)

Categories     Cake Recipes

Time 1h5m

Number Of Ingredients 14

1 1/2 cups (10.5 oz by weight) granulated sugar
1/2 cup (4 oz by weight) dark brown sugar, packed
3 1/4 cup (14 oz by weight) all purpose flour (See Note 1)
1 Tablespoon baking powder
1 teaspoon fine sea salt
1/8 teaspoon baking soda
3/4 cup (1 1/2 sticks or 6 oz by weight) unsalted butter, soft but not melted
1 1/4 cup (10 oz by weight) whole milk, room temperature, divided use
4 large eggs
2 teaspoons vanilla extract
2 sticks (8 oz by weight) unsalted butter
2 cups (16 oz by weight) dark brown sugar, packed
3/4-1 teaspoon fine sea salt, depending on how salty you like your butterscotch
2 1/2 cups (20 oz by weight) heavy cream

Steps:

  • Line 3 8" cake pans (See Note 2) with parchment paper and spray the sides of the pan with pan spray.
  • Set your oven rack in the center of the oven and preheat to 350F.
  • In a large bowl, or in the bowl of your stand mixer, add all the dry ingredients and whisk together thoroughly.
  • In a medium bowl, whisk together 1/4 cup of the milk, the eggs, and the vanilla.
  • Add the softened butter and the milk egg mixture to your mixing bowl. Mix on low speed to moisten the ingredients, then increase the speed to medium and beat for two minutes to develop the structure of the batter.
  • Mix in the remainder of the milk just until smoothly combined.
  • Divide the batter evenly among the three pans. If weighing, you should have about 17 oz of batter per cake pan. Smooth the top of the batter and bake until well risen, deeply golden brown and just barely starting to pull away from the sides of the pan. If you have an instant read thermometer, you're looking for an internal temperature of 195F-200F. This will take between 25-30 minutes, depending on your oven. Start checking at 20-22 minutes just to be safe.
  • Remove to racks to cool for 15 minutes.
  • Run a thin spatula around the inside of each cake pan and then turn the cakes out on cooling racks to cool completely.
  • Optional: You can wrap each cake layer in plastic wrap as soon as you turn them out. This makes sure that all the moisture that would otherwise evaporate out of the cake stays inside. This will give you the moistest possible cake.
  • Melt the butter over medium heat.
  • Add the dark brown sugar and salt. Whisk constantly over medium-high heat until the butterscotch is smooth and boiling.
  • Keep whisking. It will go through a phase where the butterscotch gets kind of sloppy looking. The butter will separate out and you will think something has Gone Wrong. Keep whisking and cooking.
  • The butterscotch will come back together. When it comes back together, continue whisking until you see some smoke coming off the butterscotch and you smell a caramelized sugar smell.
  • Carefully whisk in the cream, a bit at a time, until it's all in. The butterscotch will hiss and spit and may seize up. That's okay. continue whisking over medium-low heat until all of the butterscotch has melted back into to cream, and then cook, whisking frequently, until it reaches 237F.
  • Remove from the heat and strain into a large pitcher or bowl.
  • Allow to cool and thicken a bit for about 30 minutes before icing your cake.
  • When ready to ice your cake, place a rack over a rimmed baking sheet. Use a long serrated knife to slice off the domes from your cake layers. Save for snacking or to make butterscotch cake pops.
  • Place one layer of cake on an 8" cake board (or a piece of cardboard you cut to 8" and wrap in foil) and put on the rack over the baking sheet.
  • Pour or ladle on about 2/3 cup of icing and spread to the edge with an offset spatula.
  • Add the second layer and repeat with another 2/3 cup of icing.
  • Place the last layer, bottom side up, on top and press gently so all the layers adhere.
  • Pour a generous amount of icing over the top of the cake, starting in the middle and then working out to the edges, allowing it to run down over the sides of the cake. Ideally you will get complete coverage doing this. If not, you can use an offset spatula to scoop up some excess from the tray and do any patching that is necessary. Do take care to cover the top completely and smoothly. The sides are not as important, especially once you slice it.
  • Allow the cake and icing to sit at room temperature until completely cool (remember, your icing is still warm when you pour it), at least two hours.
  • Use two large spatulas or a cake shovel to move the iced cake off the rack and onto your serving tray.
  • Cake will stay fresh for 2-3 days before cutting. Once you slice it, store the cake, covered, at room temperature for 3-4 days.

Nutrition Facts : Calories 524 calories, Carbohydrate 62.4 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 29.2 grams fat, Fiber 0.7 grams fiber, Protein 5.4 grams protein, SaturatedFat 17.9 grams saturated fat, ServingSize 1/16, Sodium 401 grams sodium, Sugar 42 grams sugar

BUTTERSCOTCH BUTTERCREAM FROSTING - 2 METHODS



Butterscotch Buttercream Frosting - 2 Methods image

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

1 cup Butterscotch sauce (recipe here)
1 lb Butter (unsalted, room temperature)
½ tsp Salt
1 ½ cup Powdered sugar
1 tsp Vanilla extract
1 cup Butterscotch Sauce
4 cups Any Buttercream Frosting (options below)
American Buttercream Frosting (OR)
French Buttercream Frosting (OR)
Swiss Meringue Buttercream (OR)
Italian Meringue Buttercream (OR)
German Buttercream

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

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING



German Chocolate Cake with Butterscotch Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

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.

BUTTERSCOTCH FROSTING



Butterscotch Frosting image

Use this frosting on Caramel Cupcakes or your own favorite cupcake recipe to elevate them to treat that's not just for kids.

Provided by Greg Patent

Categories     Dessert

Yield Yields about 1 cup.

Number Of Ingredients 5

1/4 cup unsalted butter
1/3 cup firmly packed dark brown sugar
1/4 cup heavy cream; more as needed
6 oz. confectioners' sugar (1-1/2 cups, spooned and leveled)
1/2 tsp. pure vanilla extract

Steps:

  • Melt the butter in a heavy 2- or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells like it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy. Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, 1/2 Tbs. at a time, until it's thick, smooth, and spreadable.

Nutrition Facts : Calories 130 kcal, Fat 50 kcal, SaturatedFat 4 g, TransFat 6 g, Carbohydrate 21 g, Cholesterol 15 mg, UnsaturatedFat 2 g

BUTTERSCOTCH FROSTING



Butterscotch Frosting image

This cooked frosting has just the right amount of butterscotch flavor to complement your favorite cake or cupcakes.

Time 20m

Yield 3 cups

Number Of Ingredients 4

1/2 cup butter
1 cup packed brown sugar
4 tablespoons milk, or as needed
2 cups powdered sugar, or as needed

Steps:

  • Melt the butter in a saucepan over medium heat. Add the brown sugar and mix until dissolved. Bring to a boil and let boil for 2 minutes, stirring constantly. While stirring, add the milk and return the frosting to a boil. Stir the frosting constantly until it comes to a boil. Remove the pan from the heat and let cool to lukewarm. When cooled, beat the powdered sugar into the mixture until thick enough to spread. Adjust the thickness of the frosting as needed with additional powdered sugar or milk.

Nutrition Facts :

BUTTERSCOTCH FROSTING



Butterscotch Frosting image

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

1/4 cup unsalted butter
1/3 cup brown sugar, firmly packed
1/4 cup heavy cream
1 1/2 cups confectioners' sugar (6 oz)
1/2 teaspoon vanilla extract

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.

MOM MOMS BUTTERSCOTCH ICING



Mom Moms Butterscotch Icing image

My Grandmother(Mom Mom) made this icing and put it on everything from chocolate cake to cookies. I love it and can eat it just by the spoonful, be careful when making it as it can easliy become too stiff. I really don't mind if it does because then I would just put it in a pan and cut it like fudge.

Provided by Old widow

Categories     Dessert

Time 25m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

1/2 cup butter (no substitutions)
1 cup firmly packed light brown sugar
1/4 cup milk
2 cups confectioners' sugar

Steps:

  • On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
  • Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.

Nutrition Facts : Calories 327, Fat 11.8, SaturatedFat 7.5, Cholesterol 31.6, Sodium 96.5, Carbohydrate 57, Sugar 55.8, Protein 0.4

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION



10 Best-Ever Butterscotch Dessert Collection image

Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Unbelievable Butterscotch Pudding (Homemade)
Butterscotch Lush (Butterscotch Delight)
Butterscotch Blondies
No-Bake Butterscotch Pie
Butterscotch Apple Crisp
Butterscotch Cookies
Butterscotch Graham Cracker Cheesecake Bars
Ultimate Butterscotch Cake
Butterscotch Sandwich Cookies
Loaded Butterscotch Cheesecake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a butterscotch recipe in 30 minutes or less!

Nutrition Facts :

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING



Chocolate Cupcakes with Butterscotch Icing image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 10

1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk
3/4 cup butterscotch chips
1/4 cup heavy cream

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.

OLD-FASHIONED BUTTERSCOTCH CAKE



Old-Fashioned Butterscotch Cake image

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

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Calories 308 per serving
  • In a large bowl, whisk together the flour, dry pudding mix, sugar, baking power, salt, and butterscotch chips. In a small bowl whisk together the eggs, oil, milk, and vanilla. Pour over the dry ingredients and stir till just combined. Pour into 20 paper lined muffin cups.
  • Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.
  • For frosting: Melt butter over medium heat in a large saucepan. Cook till it foams and starts to turn light brown. Quickly add brown sugar. Stir and cook till mixture comes to a boil.
  • Slowly whisk in the cream, and bring to a boil again, stirring constantly. Boil and stir for 30 seconds. Remove from heat and add salt, vanilla, and cinnamon.


BUTTERSCOTCH FUDGE - MAMA LOVES FOOD
2019-11-26 Buttercream frosting – White or vanilla frosting will also work if you’re unable to find buttercream frosting. How Do You Make Butterscotch Fudge (Step-by-Step) ⭐ First, melt butterscotch chips in your microwave or on the stove top. ⭐ Then, mix in frosting …
From mamalovesfood.com
Reviews 3
Category Dessert
Cuisine American
Total Time 1 hr 5 mins
  • Mix in frosting and pour into a parchment lined loaf pan. Chill in the refrigerator for 6o minutes to set.


BUTTERSCOTCH CAKE - THE SOUTHERN LADY COOKS
2016-03-08 Whisk together in another bowl the flour, baking powder, salt and butterscotch pudding mix. Add flour mixture along with buttermilk to creamed mixture and mix. Fold in butterscotch chips and nuts with spoon. Spray a 9 x 13 cake pan with cooking spray. Spread cake batter in pan. Bake in preheated 350 degree oven 30 to 35 minutes until center tests done. Add frosting …
From thesouthernladycooks.com
5/5 (4)
Category Cake, Dessert
Cuisine American, Southern
Total Time 55 mins
  • Cream together sugar, butter and eggs with mixer. Add vanilla extract. Whisk together in another bowl the flour, baking powder, salt and butterscotch pudding mix. Add flour mixture along with buttermilk to creamed mixture and mix
  • Fold in butterscotch chips and nuts with spoon. Spray a 9 x 13 cake pan with cooking spray. Spread cake batter in pan. Bake in preheated 350 degree oven 30 to 35 minutes until center tests done. Add frosting
  • Melt chips and butter together in microwave or on top of stove. It takes about 1 minute 25 seconds in my microwave


BUTTERSCOTCH-BUTTER FROSTING - RECIPE | COOKS.COM
2017-08-27 BUTTERSCOTCH-BUTTER FROSTING. 1 (6 oz.) pkg. butterscotch morsels. 1/3 c. milk. 2 tbsp. butter. 1/2 tsp. salt. 3 c. sifted confectioners' sugar. Melt butterscotch morsels over hot (not boiling) water. Remove from heat, add milk, butter, and salt and beat until smooth. Gradually beat in confectioners' sugar until spreading consistency.
From cooks.com
5/5 (2)


BUTTERSCOTCH PECAN BANANA BREAD — LET'S DISH RECIPES
Instructions. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan or 3-4 mini loaf pans. In a large bowl, combine mashed bananas, eggs, oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder and mix well. Stir in the flour until just combined. Fold in the butterscotch chips and chopped pecans.
From letsdishrecipes.com


BUTTERSCOTCH FROSTING | HOW TO MAKE - YOUTUBE
This is an easy butterscotch frosting recipe that can be made in a few minutes.Butterscotch sauce recipe at : https://www.youtube.com/watch?v=L56bc_4vxp0Ingr...
From youtube.com


BUTTERSCOTCH CAKE WITH CARAMEL ICING - RECIPES NEED
2021-03-01 How To Make Butterscotch Cake with Caramel Icing. Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. In a separate bowl, sift together the flour, …
From recipesneed.com


BUTTERSCOTCH CUPCAKES RECIPES
Butterscotch Cupcakes Recipes Butterscotch Cupcakes! Jane's Patisserie sea salt, medium eggs, dark brown sugar, unsalted butter, unsalted butter and 7 more Butterscotch Cupcakes with Butterscotch Icing The Pinterest Kitchen eggs, butter, vanilla, baking soda, flour, cream soda, butterscotch chips and 12 more From yummly.co.uk See details »
From tfrecipes.com


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