Rich Butterscotch Frosting with Deep Brown Sugar Flavor
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.
Servings 18
Calories 254kcal
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.
