Butterscotch Frosting
Butterscotch Frosting: A light and fluffy buttercream with the rich flavor of butterscotch. Add a pop of flavor to your pumpkin bread, carrot cake cupcakes or even on BUTTERBEER Cupcakes! With simple ingredients and a surprise ingredient.
How to Store Butterscotch Frosting
How to Make Butterscotch Frosting
- INGREDIENTS (full printable recipe below)
- 1 cup butterscotch chips
- 3 tablespoons heavy cream
- 1/2 cup unsalted butter, softened
- 1 teaspoon butter flavor
- 1/8 teaspoon salt
- 1 (2 pound) bag confectioners’ sugar
- 1/3 cup cream soda
- DIRECTIONS
- In a medium microwave safe bowl heat the butterscotch chips and heavy cream (about 1 minute).
- Stir until all the chips are melted and the mixture is creamy.
- Set aside to cool 10 minutes.
- In a large mixing bowl whip the butter until light and fluffy.
- Spoon in the butterscotch mixture, butter flavor and salt.
- Mix until combined.
- Slowly add the sugar 1 cup at a time alternating with the cream soda.
- Beat until light and fluffy.
Why should my ingredients be at room temperature?
MORE FROSTING RECIPES
TIPS FOR LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
Yield: Makes 4 1/2 cups
Butterscotch Frosting
A light and fluffy buttercream with the rich flavor of butterscotch. Add a pop of flavor to your pumpkin bread, carrot cake cupcakes or even on BUTTERBEER Cupcakes! With simple ingredients and a surprise ingredient.
Ingredients
- 1 cup butterscotch chips
- 3 tablespoons heavy cream
- ½ cup unsalted butter, softened
- 1 teaspoon butter flavor
- 1/8 teaspoon salt
- 1 (2 pound) bag powdered sugar
- 1/3 cup cream soda
Instructions
- In a medium microwave safe bowl heat the butterscotch chips and heavy cream (about 1 minute).
- Stir until all the chips are melted and the mixture is creamy.
- Set aside to cool 10 minutes.
- In a large mixing bowl whip the butter until light and fluffy.
- Spoon in the butterscotch mixture, butter flavor and salt.
- Mix until combined.
- Slowly add the sugar 1 cup at a time alternating with the cream soda.
- Beat until light and fluffy (at least 3 minutes).
NOTE: If the frosting is too thick drizzle in another tablespoon of cream soda.
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Thanks for this recipe! I am up late, getting tired, and just burned some butterscotch sauce for frosting. I am giving this a try!
Hi Anna, this recipe is super easy. I don’t think you’ll have a problem at all. 🙂
Yummy receipes
Thanks!
Hi Sheryl, we can’t get butterscotch chips here in Zambia and our cream soda is a green color! ? Do you happen to have another butterscotch icing recipe?
Hi Gabriele, You do have a problem. I’ve never heard of green cream soda! Of coarse there’s always Amazon for the chips and “regular” cream soda. But if that’s not an option you could substitute the butterscotch frosting for Brown Butter Frosting (my personal favorite) or Caramel Butter Frosting. I hope this helps! It’s great hearing from you! 🙂
Thanks Sheryl,
I’ll give those two a try. ?
Hello. I am confused on what butter flavor is. Is it a powder or liquid?
Hi Stacy, Butter flavoring is like an extract but it’s butter flavored. You should be able to find it at Walmart. McCormick makes it.
Hi, Can you please tell me what butterscotch chips are? (I live in Australia and don’t think we have them here) Are they soft, like chocolate, or hard, like butterscotch candy? Thanks.
Hi Katie, Butterscotch chips are like chocolate chips in size and texture but taste like butterscotch.
In the recipe it calls for butter flavor- is it butter flavor extract?
Yes Tamara, Butter flavor extract.
How and for how long an you store the leftover frosting? Delicious frosting btw!
Hi Vicki, I’m so glad you enjoyed the recipe. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.