Butterscotch Buttercream Frosting Recipe – Simply the BEST!
I call Butterscotch buttercream frosting the twin sister of caramel buttercream frosting. While quite similar butterscotch buttercream has a uniquely delicate and sweet flavor from the brown sugar. Much softer than a caramel frosting and goes well with a number of amazing cake flavors such as banana, pumpkin, apple and even simple vanilla or chocolate cupcakes.
If you love butterscotch sauce then you probably love butterscotch buttercream too! And if you love caramel then you definitely love butterscotch buttercream!! I must admit that I have a special soft corner for butterscotch sauce and especially butterscotch buttercream. In fact, if I had to pick between a caramel sauce or a butterscotch sauce. I’d choose butterscotch. LOVE!!
In my previous post, I shared in detail the similarity and difference between butterscotch and caramel. So I’ll save you all the repeat of this post. And NO Caramel and Butterscotch are not the same… nope!!
Don’t you just love that color? especially the smell.. yum. Sweet and luxurious!
About the Two methods to make Butterscotch Buttercream Frosting (Save/Pin)
Yes, if you know me I love shortcuts and I know I have many cake decorators like me who follow my recipes. So yes, you can make butterscotch buttercream using already premade buttercream and you can make it from scratch too!
- First – If you are a cake decorator like me then you probably already have buttercream on hand – why would you make from scratch Right? Of course, this buttercream is a bit soft in-consistency because you are now adding a sauce ingredient. Please keep that in mind.
- Second, of course, you can make butterscotch buttercream from scratch – I like to use this simple two ingredient method.
- A bit of a warning though. This is rich, light and fluffy because you MUST whip it for a good three minutes.
- I love using this more than the first method because it’s not as overly sweet as the first method.
- As you can see it’s all butter so use it such that it complements the cake. A nice light and airy cake will do better than a dense cake which might be a bit over the top with more all butter butterscotch frosting. Unless of course, that indulgence is what you are looking for.
- This buttercream does not do so well with piping – it’s much softer than regular powder sugar buttercreams.
Let’s talk ingredients – Just 2 ingredients (Save/Pin)
- Butter – I always use all butter in my frosting but you can use high-fat ration vegetable shortening. The key here is to use high fat so it will whip some air in with the sauce and become light and fluffy.
- Butterscotch sauce – This is, of course, the key ingredient. I always use homemade butterscotch sauce but I think any store-bought might work just as well. By the way, it takes five minutes to make homemade butterscotch. I highly recommend not using very fresh made butterscotch sauce. Use one that’s cooled completely but not chilled. Chilled butterscotch may not blend well in the butter. If the butterscotch you have is stiff, let it sit at room temperature for a few minutes. If necessary place in the microwave for 10 seconds only
- Powdered sugar – It’s best to use powdered sugar made from cane sugar, not beet sugar. Beet sugar tends to give a very grainy buttercream.
Recipe 1 – Quick Butterscotch Buttercream made using Premade buttercream
If you already have buttercream made before, why make more. Use it!! And you can make butterscotch Swiss meringue buttercream or butterscotch Italian meringue buttercream or butterscotch American buttercream frosting with this method provided the buttercream consistency is not too soft.
- Make and cool (homemade) butterscotch sauce. (yes, you can use commercial one as well)
- Add 1 cup cooled Butterscotch sauce to 4 cups of buttercream frosting
the consistency of this buttercream will depend on the consistency of the original buttercream. If you need to frost a cake or pipe swirls on cupcakes. This works just great. However, if you need a firm or stiff buttercream then you probably better off using the recipe from scratch below.
Recipe 2 – The Perfect Butterscotch Buttercream Frosting – From Scratch (Save/Pin)
- Butterscotch sauce- 1 cup (recipe here)
- Unsalted butter – 450 grams ( 1 lbs)
- Powdered Sugar – 175 grams (1 1/2cup)
- Salt – 1/2 tsp
- Place the butter and salt in the mixer bowl.
- Using the paddle attachment – mix the butter until light and creamy.
- Next, add half a cup of butterscotch sauce – combine well
- Add the remaining sauce – combine again
- Lastly, the powdered sugar – combine well.
- Once all the ingredients have been added – whip for three minutes until the butterscotch is light and fluffy.
Tips and troubleshooting
- The consistency of the caramel sauce you use will determine the consistency of the buttercream you get.
- Ideally, one way to get a firmer buttercream would be to add more powdered sugar but this results in a very sweet buttercream
- If the consistency of the buttercream is too soft – use it as a filling first then add some regular buttercream to frost the outside of the cake.
- In my video below, I do share how to make the suace in two different consistencies so you can use one for drips and pours and the other works best for buttercream.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Recipe Card – Butterscotch Buttercream Frosting Recipe from Scratch
Butterscotch Buttercream Frosting Recipe
I call Butterscotch buttercream frosting the twin sister of caramel buttercream frosting. While still, quite similar butterscotch buttercream has a uniquely delicate and sweet flavor from the brown sugar. Must softer than a caramel frosting and goes well with a number of amazing cake flavors such as banana, pumpkin, apple and even simple vanilla or chocolate cupcakes.
Ingredients - Choose (Metric or US Customary) below
- 250 ml Butterscotch sauce recipe here
- 450 grams Unsalted butter
- 1/2 tsp Salt
- 175 grams Powdered sugar
Place the butter and salt in the mixer bowl.
Using the paddle attachment - mix the butter until light and creamy.
Next, add half cup of butterscotch sauce - combine well
Add the remaining sauce - combine again
Add the powdered sugar and mix until combined.
Once all the ingredients have been combined - whip for three minutes until the butterscotch is light and fluffy.
Love Cupcakes? Me too!
Love Butterscotch? me to0.
You will find a few good recipes (all tried and tested) here on my blog – Butterscotch Inspired Treats
Whether you are looking for a delicious Butterscotch Sauce to pour over ice cream or snack on Butterscotch chocolate pecan squares.