Log in
Butterscotch Frosting for Cakes
Dolce Flav
Rated 5.0 stars by 1 users
Category
Butterscotch Extract Water Soluble
Author:
Dolce Flav
Servings
18
Prep Time
10 minutes
Cook Time
10 minutes
This homemade Butterscotch Frosting for Cakes delivers a rich, buttery, caramel-like flavor enhanced with premium Butterscotch Flavoring for the perfect finishing touch to any dessert. A quick stovetop butterscotch base made with butter, brown sugar, cream, and flavoring creates a deep, velvety taste. Once cooled, it’s whipped into softened butter and powdered sugar, creating a fluffy, spreadable frosting ideal for cakes, cupcakes, cookie sandwiches, and bars. With its smooth texture and bold butterscotch aroma, this frosting is an easy, reliable, and flavorful option for home bakers.
Ingredients
Butterscotch Base
-
1/4 cup unsalted butter
-
1/2 cup packed brown sugar
-
1/4 cup heavy cream
-
1/2–1 tsp Butterscotch Flavoring (water-soluble)
-
Pinch of salt
Whipped Frosting
-
1 cup unsalted butter, softened
-
3 cups powdered sugar (confectioners’ sugar)
-
1–2 tbsp heavy cream (as needed)
-
1/2 tsp vanilla extract (optional)
Directions
1. Make the Butterscotch Base
In a small saucepan, melt butter over medium heat.
Add brown sugar and stir until fully dissolved.
Slowly add heavy cream and bring to a gentle simmer for 2–3 minutes.
Remove from heat and stir in Butterscotch Flavoring and a pinch of salt.
Let the mixture cool completely to room temperature.
2. Create the Whipped Frosting
In a mixing bowl, beat softened butter for 2–3 minutes until pale and fluffy.
Slowly add powdered sugar, beating until smooth and creamy.
Pour in the cooled butterscotch base and whip until fully incorporated.
Add heavy cream as needed to achieve your desired frosting consistency.
Beat for 1–2 additional minutes until light, fluffy, and ready to spread.
3. Frost Your Cake
Use immediately to frost cakes, cupcakes, or bars.
For piping, chill frosting for 10–15 minutes for stability.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt.
2. Will oil-soluble flavoring work?
Water-soluble flavoring is recommended for smooth blending, but oil-soluble can work in small amounts.
3. Can I make this frosting ahead of time?
Yes—store in the fridge for 3–5 days and re-whip before using.
4. Can this frosting be frozen?
Absolutely. Freeze up to 2 months; thaw and re-whip before use.
5. Why is my frosting too soft?
Chill for 10 minutes or add more powdered sugar.
6. Why is my frosting too stiff?
Add 1–2 tsp heavy cream until smooth and fluffy.
7. Can I make it extra strong in flavor?
Yes—add a few more drops of Butterscotch Flavoring, but taste as you go.
8. Does this frosting hold up for piping?
Yes, especially after chilling briefly to firm up.
9. Can I use milk instead of cream?
Yes, but the frosting will be slightly less rich and creamy.
10. Can I use this as a filling?
Yes—it works well between cake layers, on cupcakes, or in cookie sandwiches.