Butterscotch Buttercream Frosting
I like to call butterscotch buttercream frosting the sweeter, softer twin of caramel buttercream. It has that deep brown sugar flavor we all love, but it’s a bit more mellow, with a buttery finish that pairs beautifully with vanilla, pumpkin, banana, or chocolate cakes.
When I was running my cake business, this butterscotch frosting was one of my secret weapons. Brides wanted something “different” but still classic—and this flavor always delivered. That cozy, nostalgic flavor of homemade butterscotch sauce folded into silky buttercream? Trust me, it had people licking the cake board clean.
In this post, I’ll show you how to make it from scratch using homemade sauce, or how to save time by using a store-bought version. Either way, this butterscotch buttercream is rich, creamy, and easy to whip up in minutes.
Back when I ran my custom cake business, I had clients who were always asking for “something different—but not chocolate.” Once I introduced butterscotch buttercream frosting, it quickly became one of my most requested flavors, especially for fall and winter weddings. It’s rich, nostalgic, and pairs beautifully with vanilla, pumpkin, chocolate, banana, and spice cakes.
This frosting is made by blending thick butterscotch sauce (either homemade or store-bought) into whipped butter and powdered sugar. The result? A silky, smooth buttercream with deep brown sugar flavor and a golden hue that looks as amazing as it tastes.
Whether you’re topping cupcakes, filling layer cakes, or just licking it straight off the spatula (no judgment), this butterscotch buttercream will hit all the right notes.
What Is Butterscotch Buttercream?
Butterscotch buttercream is a flavored frosting made by combining buttercream with butterscotch sauce. Traditional butterscotch sauce is made by cooking brown sugar and butter together, often with cream and vanilla, giving it a rich, slightly tangy flavor that’s deeper than caramel.
When added to frosting, the butterscotch brings a warm, comforting sweetness with a velvety smooth finish. It’s perfect for anyone who loves caramel-like flavors but wants something softer, more nostalgic, and less sugary-sweet.
You can use homemade butterscotch sauce (recipe included below) or take a shortcut with a good-quality store-bought version.
Why is this the best recipe?
- Rich butterscotch flavor – Made with real brown sugar and butter for that deep, caramel-like taste.
- Smooth and fluffy texture – Whips up perfectly for spreading, piping, or layering.
- Works with store-bought or homemade sauce – Choose what fits your time and mood.
- Pairs with almost anything – Vanilla, banana, pumpkin, spice, or even chocolate cakes and cupcakes.
Ingredients and substitutes
- Unsalted Butter – Base of the buttercream. Use salted butter if needed, but reduce added salt.
- Butterscotch Sauce – Use homemade (recipe below) or store-bought. Make sure it’s thick, not runny. Thin sauce can make the buttercream too soft.
- Powdered Sugar – Sweetens and stabilizes the buttercream. If you don’t have it, blend granulated sugar into a fine powder.
- Vanilla Extract – Enhances the butterscotch flavor. You can also use vanilla bean paste or scraped vanilla bean.
- Salt – Optional, helps balance the sweetness. Omit if using salted butter.
- Heavy Cream or Milk – Optional, to adjust the consistency of the buttercream. Whole milk or half-and-half also work.
Step-by-step: How to Make Butterscotch buttercream frosting
Make the homemade butterscotch sauce (optional)
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and cream. Stir constantly and bring to a gentle boil.
- Simmer for 4–5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract and salt.
- Let the sauce cool completely to room temperature before using in buttercream.
How to make butterscotch buttercream
(with homemade or store bought butterscotch sauce)
- In a mixing bowl, beat the butter until pale and creamy.
- Add the butterscotch sauce and beat until well combined.
- Gradually add powdered sugar, mixing well between additions.
- Add vanilla extract and salt (if using).
- Adjust consistency with cream or milk as needed.
- Whip on medium-high speed for 2–3 minutes until light and fluffy.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Before Use: Let come to room temp and re-whip to restore texture.
- Freezer: You can freeze for up to 1 month. Thaw overnight in the fridge and re-whip.
Tips for Success
- Cool the sauce completely – If you’re making homemade butterscotch sauce, make sure it’s fully cooled before adding it to the butter. Warm sauce will melt the butter and ruin the buttercream texture.
- Use room temperature butter – Soft (not melted!) butter will cream more easily and give you that fluffy, smooth consistency.
- Choose a thick sauce – Whether you’re using homemade or store-bought, the butterscotch sauce should be thick and spoonable—not runny. Thin sauces can make the frosting too soft or cause it to split.
- Sift your powdered sugar – This helps avoid lumps and gives a silky finish, especially if you plan to pipe the frosting.
- Whip it well – After all ingredients are mixed, beat the buttercream on medium-high for 2 to 3 minutes. This adds air and creates a light, fluffy texture.
- Adjust the consistency – If the buttercream is too thick, add 1 tablespoon of cream or milk at a time. If too soft, chill briefly or add a bit more powdered sugar.
- Taste and balance – If the frosting feels too sweet, a pinch of salt or a tiny squeeze of lemon juice can balance it out.
- Chill to firm up – If your kitchen is warm or the frosting feels too soft to pipe, refrigerate it for 10–15 minutes, then re-whip slightly before using.
Troubleshooting
| Issue | What Went Wrong | How to Fix |
|---|---|---|
| Buttercream too soft | Sauce too warm or too much liquid | Chill and rewhip, or add more powdered sugar |
| Grainy texture | Sugar in sauce didn’t dissolve | Make sure to cook the sauce until fully smooth |
| Too sweet | Personal taste | Add a pinch of salt to balance |
| Split or curdled | Sauce was too hot or too cold | Bring both butter and sauce to room temp, rewhip |
| Too thick to spread | Not enough liquid | Add cream, 1 tbsp at a time |
Ways to Use Butterscotch Buttercream
- Pumpkin cupcakes or banana cake
- Chocolate layer cakes
- Apple spice loaf
- Between cookies or sandwich macarons
- As a filling for doughnuts or tarts
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Frequently asked questions
This buttercream will keep in the fridge for up to a week. You can also store leftovers in the freezer for up to 3 months. Thaw in the fridge overnight for best results
– In the bowl of a stand mixer with the paddle attachment, whip the butterscotch sauce with the premade buttercream until light and fluffy.
– The consistency of this buttercream will depend on the consistency of the original buttercream as well as the consistency of your Butterscotch Sauce.
– If you need to frost a cake or pipe swirls on cupcakes, this will work just great.
– However, if you need a firm or stiff buttercream, then you are probably better off using the recipe from scratch below.
Caramel is made with white sugar while butterscotch is made with brown sugar. Butterscotch has a unique flavor that comes from the molasses in the brown sugar.
Recipes that use brown sugar are often enhanced with the flavor of butterscotch. Coffee and chocolate both work well with it as well.
Butterscotch Buttercream Frosting
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.
Video
Ingredients
- 113 g (½ cup) Unsalted butter
- 220 g (1 cup) Brown sugar packed
- 60 ml (¼ cup) Heavy cream 38%
- 1 tsp Vanilla extract
- ½ tsp Salt
- 240 g (1 cup) Butterscotch sauce use homemade or store-bought
- 113 g (½ cup) Butter unsalted, room temperature
- ½ tsp Salt
- 240 g (2 cups) Powdered sugar approximately
- 1 tsp Vanilla extract
- 1 – 2 tbsp Heavy cream if needed
Method
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Stir constantly and bring to a gentle boil. Simmer for 4–5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract and salt. Let the sauce cool completely to room temperature before using in buttercream.113 g Unsalted butter, 220 g Brown sugar , 60 ml Heavy cream , 1 tsp Vanilla extract, ½ tsp Salt
- In a stand mixer bowl, beat the butter until pale and creamy. Add the butterscotch sauce and beat until well combined. Gradually add powdered sugar, mixing well between additions. Add vanilla extract and salt (if using). Adjust consistency with cream or milk as needed. Whip on medium-high speed for 2–3 minutes until light and fluffy.240 g Butterscotch sauce, 113 g Butter, ½ tsp Salt, 240 g Powdered sugar, 1 tsp Vanilla extract
Notes
Tips for Success
- Cool the sauce completely – If you’re making homemade butterscotch sauce, make sure it’s fully cooled before adding it to the butter. Warm sauce will melt the butter and ruin the buttercream texture.
- Use room temperature butter – Soft (not melted!) butter will cream more easily and give you that fluffy, smooth consistency.
- Choose a thick sauce – Whether you’re using homemade or store-bought, the butterscotch sauce should be thick and spoonable—not runny. Thin sauces can make the frosting too soft or cause it to split.
- Sift your powdered sugar – This helps avoid lumps and gives a silky finish, especially if you plan to pipe the frosting.
- Whip it well – After all ingredients are mixed, beat the buttercream on medium-high for 2 to 3 minutes. This adds air and creates a light, fluffy texture.
- Adjust the consistency – If the buttercream is too thick, add 1 tablespoon of cream or milk at a time. If too soft, chill briefly or add a bit more powdered sugar.
- Taste and balance – If the frosting feels too sweet, a pinch of salt or a tiny squeeze of lemon juice can balance it out.
- Chill to firm up – If your kitchen is warm or the frosting feels too soft to pipe, refrigerate it for 10–15 minutes, then re-whip slightly before using.
Equipment you will need
Nutrition
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Veena! This was SO easy and SO delicious – and veganizable! My daughter asked for chocolate and vanilla cupcakes with butterscotch icing for her bday party. We had several vegan guests so I was up for the challenge. Vegan cake is, well, “cake,” but butterscotch icing seemed a bit tricky. I followed the recipe as written except:
– used vegan buttery sticks for the butter (I do NOT think any tub plant butter would work, just the sticks that have similar fat content to butter)
– used vegan heavy whipping cream (mine came from Trader Joes) for the heavy cream
Worked like a charm! I wish I could upload pics of the cupcakes!
Thank you so much for the lovely feedback. I am so happy you enjoyed your frosting. Glad it worked successfully with vegan swaps too. Happy birthday to your daughter.
I’m confused 🙂
In the ingredient list, under “homemade butterscotch sauce,” salt and vanilla are missing. Then, under “store bought butterscotch sauce,” there’s a link to another recipe for butterscotch sauce, so it’s not storebought–?
I just want to do it all homemade, but since the salt and vanilla are listed only under the “storebought” ingredient list, I don’t know if I’m doing this right. Help! 😀
Dina – the recipe is for homemade butterscotch buttercream, which is made with butterscotch sauce.
Now you can use homemade or store-bought butterscotch sauce to make this recipe.
So the butterscotch buttercream recipe uses
Butterscotch sauce (either homemade or store bought – its linked to my original homemade recipe)
powdered sugar
butter, salt, and vanilla.
I will rephrase the recipe so it is clearer.
Thanks for bringing it to my attention.