Made with butter, dark brown sugar, cream, and milk, my butterscotch frosting delivers that rich, old-fashioned flavor you usually only get from homemade pudding. The base cooks briefly on the stovetop to develop a deep toffee-like flavor, then whips into a smooth, glossy frosting in about 20 minutes. It spreads easily and pairs especially well with apple cake, banana cake, or any dessert that needs more than a basic vanilla finish.
Creamy Frosting with Old-Fashioned Flavor
There’s something about butterscotch that feels a little nostalgic, even if you didn’t grow up eating it. The mix of butter and dark brown sugar creates this deep, comforting sweetness that’s richer than caramel and a lot easier to make.
I’m not talking about the flavor of butterscotch chips that you find in the baking aisle. Instead, think of those old fashioned Werther’s your grandma always had on hand.
This frosting keeps that same old-fashioned flavor but turns it into something smooth enough to spread over a cake or swirl onto cupcakes.
It starts on the stove, just long enough to melt the sugar and bring out that toffee flavor, then whips up into a creamy, glossy frosting that somehow manages to taste both buttery and light.
It’s especially good on an apple based cake, one with pumpkin and chocolate or an incredibly moist sweet potato cake.
Basic Pantry Staples Are All You Need
All you need are simple ingredients you probably have in your pantry to make this frosting recipe. Don’t forget to check the recipe card for exact measurements.
The Easy Way to Get That Butterscotch Flavor Right
Step One: Cook the Base
Tip: Keep the heat moderate. Too hot, and the sugar can scorch.
Step Two: Cool the Mixture
Tip: If it’s too hot when you add the sugar, the frosting can turn grainy. Patience here pays off.
Step Three: Beat Until Smooth
A quick stovetop base is all it takes to create a frosting that’s creamy, balanced, and full of that classic butterscotch taste. Keep it in your back pocket for cakes that deserve more than plain vanilla.
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Equipment
Ingredients
- 1 cup butter cut into pieces
- 2 cups dark brown sugar
- ½ teaspoon salt
- ⅓ cup heavy cream
- ⅓ cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Add butter, brown sugar, salt, cream and milk to a saucepan and bring to a boil over medium heat, whisking constantly. Cook until the sugar has melted and a thermometer reads 225º, about 2-3 minutes. Pour it into the bowl of a stand mixer and allow to cool until it is warm but not hot, about 10 minutes.
- Add powdered sugar and vanilla and beat on high until it is smooth and creamy, about 3 minutes. Add more powdered sugar or cream to get the consistency you need. If piping refrigerate for about 30 minutes to thicken it.
Notes
Yield
Enough for a 3 layer cake, 18 cupcakes, or a 9 x 13 sheet cake.Storage
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature and stir before using.
- Make ahead: This frosting can be made a day in advance and chilled. Beat it briefly before frosting your cake to bring back the fluffiness.
- Freezing: You can pop it in the freezer for up to 2 months. Thaw in the fridge overnight, then re-whip before using to restore the texture.
