Butterscotch Buttercream Frosting Recipe – Simply The BEST!
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.
Butterscotch Buttercream Frosting Recipe
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!
Butterscotch Buttercream Frosting Recipe
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.
Second, of course, you can make butterscotch buttercream from scratch this is not just fresh but also a nice firm consistency because you will be using less to no liquid.
Butterscotch Buttercream Frosting Recipe
you must try these with my Butterscotch Cupcakes and drizzle them with more Butterscotch Sauce. Yum!!
The BEST Butterscotch Buttercream Frosting Recipe
But first, let’s talk ingredients (Save/Pin)
- Butter – I always use all butter in my frosting. I’d just me! It’s really very rare that I use vegetable shorting in my frosting. This one is all butter. If you prefer and are worried about humidity – you can substitute half the butter with vegetable shortening like Crisco.
- Fresh Whipping Cream – You can use milk or more champagne, I think cream is thicker and more yummy.
- Powder Sugar / Confectioners Sugar – Use a good quality powder sugar made with cane sugar, not beet sugar and you will never have a gritty or grainy frosting.
The Best Butterscotch Buttercream Frosting Recipe
Recipe 1 – 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.
The best way to do this –
- Make and cool Butterscotch Sauce.
- Add 1 cup cooled Butterscotch sauce to 4 cups of buttercream frosting
Consistency – 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.
The Best Butterscotch Buttercream Frosting Recipe
Recipe 2 – The Perfect Butterscotch Buttercream Frosting – From Scratch (Save/Pin)
Tools
Ingredients
- Butterscotch Sauce- 1 cup (recipe below)
- Unsalted Butter – 228 grams ( 1 cup)
- Salt – 1/2 tsp
- Powder Sugar – 500 grams (2 cups)
- Fresh whipping cream or champagne – 2 to 4 tbsp (as needed)
Method
Make buttercream
- Place the butter and salt in the mixer bowl.
- Using the paddle attachment – mix the butter until light and creamy.
- Add half the sugar mix for a minute or two
- Next, add half cup butterscotch sauce – mix for a minute
- Now add the remaining powder sugar and mix for two more minutes.
- Add the remaining Butterscotch Sauce – mix to combine.
- This will lighten the buttercream considerably.
Check consistency
- If you want a firm, stiff consistency icing for a cake or piping then you need to reduce mixing time to avoid air pockets
- If not – I prefer to continue whipping for another 3 minutes until the buttercream is light and fluffy.
- Do a taste test and check – if too stiff or still grainy add – one to two tbsp fresh cream if needed
- And mix a minute more.
- Your buttercream is ready.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The Best Butterscotch Buttercream Frosting Recipe
Recipe Card – Butterscotch Buttercream Frosting Recipe from Scratch
Butterscotch Buttercream Frosting Recipe
Prep
Total
Yield 4 cups
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
- Butterscotch Sauce- 1 cup (recipe below)
- Unsalted Butter - 228 grams ( 1 cup)
- Salt - 1/2 Tsp
- Powder Sugar - 500 grams (2 cups)
- Fresh whipping cream or champagne - 2 to 4 tbsp (as needed)
Instructions
Make buttercream
- Place the butter and salt in the mixer bowl.
- Using the paddle attachment - mix the butter until light and creamy.
- Add half the sugar mix for a minute or two
- Next, add half cup butterscotch sauce - mix for a minute
- Now add the remaining powder sugar and mix for two more minutes.
- Add the remaining Butterscotch Sauce - mix to combine.
- This will lighten the buttercream considerably.
Check consistency
- If you want a firm, stiff consistency icing for a cake or piping then you need to reduce mixing time to avoid air pockets
- If not - I prefer to continue whipping for another 3 minutes until the buttercream is light and fluffy.
- Do a taste test and check - if too stiff or still grainy add - one to two tbsp fresh cream if needed
- And mix a minute more.
- Your buttercream is ready.
Courses Dessert
Cuisine Italian
Nutrition Facts
Serving Size 32 g
Amount Per Serving | ||
|---|---|---|
Calories 46 | ||
% Daily Value | ||
Total Fat 3.3 g | 5% | |
Saturated Fat 2 g | 10% | |
Unsaturated Fat 1.3 g | ||
Cholesterol 6 mg | 2% | |
Sodium 148 mg | 6% | |
Total Carbohydrates 3.9 g | 1% | |
Dietary Fiber 0.8 g | 3% | |
Sugars 0.5 g | ||
Protein 0.7 g | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Love Cupcakes? Me too!
You can find more Cupcake Recipes here or you can see my Recipe Index or Cake Tutorial Index for a whole list of recipes and tutorials.
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.
Butterscotch Sauce, Butterscotch Cake, Butterscotch buttercream, Butterscotch cupcakes, Butterscotch Bars, Butterscotch Squares, Butterscotch Ice Cream, Butterscotch Desserts
Thank you so much for such a delicious recipe.. can I add food colors to the butterscotch buttercream icing?? Like blue color.. what ll b the end result. Thank you.
Aiswarya. You sure can add color but since the base color is not white it will give you a different tone of color. I suggest adding to a small batch and see if its’ what you like.
Looks yummy but How do I find your post about the difference between butterscotch and caramel? I’ve never seen a clear explanation. Thanks
Thanks Janet. I think I speak about it in either my Butterscotch or Caramel Sauce post.
Thank you so much for such a detailed explanation about butterscotch. I’m going to make it with my premade smbc, just to make sure I got the ratio right. It’s 1 cup butterscotch to 1 cup smbc right? Thank you so much for your time reading this and sharing the recipe.
Mabel the quantity can differ. If you use it for a filling a 1:1 ratio works great. If you use it as a frosting the consistency may be too soft. Perhaps a 1:3 or 1:4 may work better.
Oh my! I will end up eating this all up without bothering to bake anything. Haha. But I think this would be perfect for plain sugar or butter cookies.
Thanks for the recipe! 🙂
I hear ya!! I have the same problem when I made it – it’s so delicious on it’s own.