BUTTERSCOTCH BUTTERCREAM FROSTING - 2 METHODS
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.
Provided by Veena Azmanov
Categories Dessert
Time 5m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer with the paddle attachment cream the butter and salt until pale, light, and fluffy Pro-tip - the butter must be room temperature otherwise it will make a lumpy buttercream
- Next, add the butterscotch sauce in two batches making sure to combine well. Pro-tip - the mixing will look very soft, loose, and almost curdled. Just keep whipping.
- Next, add the powdered sugar and continue to whip. Once all the powdered sugar is well-combined turn the mixer to medium-high and whip for three full minutes until light and fluffyPro-tip - the butter and cream in the butterscotch sauce will whip into a light and airy buttercream so don't skip the whipping.
- Finally, add the vanilla extract and combine well.
- In the bowl of a stand mixer with the paddle attachment, whip the butterscotch sauce with the premade buttercream until light and fluffy. Pro-tip - if you don't whip enough the buttercream will be a soft consistency.
Nutrition Facts : ServingSize 32 g, Calories 46 kcal, Carbohydrate 3.9 g, Protein 0.7 g, Fat 3.3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 148 mg, Fiber 0.8 g, Sugar 0.5 g, UnsaturatedFat 1.3 g
BUTTERSCOTCH BOURBON BUTTERCREAM FROSTING
A couple of weeks ago a friend brought this recipe over with a batch of cupcakes she made. This is sooooooooooooooooooooooooooo good on chocolate cupcakes as well as vanilla ones. It is VERY rich so make sure you have a glass of milk handy before diving into this. It is a little complicated but well worth it.
Provided by Sherrybeth
Categories Dessert
Time 50m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.)
- Fill a large sauté pan or frying pan with water and bring to a simmer over medium-high heat.
- Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.
- Use a candy thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C).
- Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.
- Beat in the vanilla and salt.
- While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
- Pound the butter 5 or 6 times with a rolling pin (this is my favorite part!), or until the butter is soft and malleable but still cool.
- With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.
- When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed inches.
- Have faith; it's worth it.
Nutrition Facts : Calories 6662, Fat 582.2, SaturatedFat 359.1, Cholesterol 2733.2, Sodium 1205.6, Carbohydrate 324.4, Sugar 320.7, Protein 43.5
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
BUTTERCREAM FROSTING
This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors-from orange, lemon and mint to chocolate and peanut butter. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 cups.
Number Of Ingredients 4
Steps:
- In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
Nutrition Facts : Calories 453 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 80g carbohydrate (75g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH CAKE WITH CARAMEL ICING
I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
Provided by Topher Zenishek
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g
BEST BUTTERCREAM FROSTING
Best buttercream frosting--great for Aunt Mary's Chocolate Cake!
Provided by Jennifer
Categories Desserts Frostings and Icings Buttercream
Yield 18
Number Of Ingredients 5
Steps:
- In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 13.1 g, Cholesterol 28.2 mg, Fat 10.5 g, Protein 0.7 g, SaturatedFat 6.7 g, Sodium 78.3 mg, Sugar 11.8 g
BUTTERSCOTCH BOURBON ICE CREAM
Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
- Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 19 grams
BUTTERSCOTCH FROSTING
Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.
Provided by WaterMelon
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over med-low heat.
- Add brown sugar and stir constantly with wooden spoon.
- After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
- Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
- Carefully add cream and stir for another 2mins.
- Mixture will thicken slightly and look smooth and glossy.
- Remove pan from heat and let cool for 5mins, stirring frequently.
- Beat in confectioners' sugar and vanilla with wooden spoon.
- If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.
More about "butterscotch bourbon buttercream frosting food"
BOURBON BUTTERSCOTCH LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
4.3/5 (3)Total Time 2 hrs 25 minsCategory DessertCalories 820 per serving
- Preheat oven to 350 degrees F. Grease three (or two if that's all you have) 6-inch round cake pans and line the bottoms with parchment paper. (See Notes)
- In a medium saucepan set over medium heat, add the butter, brown sugar, corn syrup and salt. Heat, stirring frequently, until butter melts, sugar dissolves, and mixture is smooth, about 5 minutes.
- Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water). Heat, stirring occasionally, until mixture is 160°F or hot to the touch and sugar is dissolved.
BOURBON BUTTERCREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
Servings 6
BUTTERSCOTCH-BOURBON CREAM PIE - CRUMB: A FOOD BLOG
From crumbblog.com
BROWNED BUTTER BOURBON BUTTERSCOTCH PUDDING - COOKIES & CUPS
From cookiesandcups.com
BOURBON CUPCAKE RECIPE + BUTTERCREAM & BACON
From wonkywonderful.com
19 BUTTERSCOTCH ICING IDEAS | CUPCAKE CAKES, DELICIOUS ... - PINTEREST
From pinterest.ca
BUTTERSCOTCH BUTTERCREAM FROSTING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE BEST BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
HOW TO MAKE FLAVORED BUTTERCREAM FROSTING - WILTON
From blog.wilton.com
BUTTERSCOTCH POTS DE CRèME RECIPE WITH BOURBON WHIPPED CREAM
From travelswithmaitaitom.com
BUTTERSCOTCH CUPCAKES WITH WHISKEY CARAMEL FILLING, BUTTERCREAM ...
From reddit.com
10 BEST BUTTERCREAM FROSTING WITH LIQUOR RECIPES - YUMMLY
From yummly.com
NO-BAKE BOURBON BUTTERSCOTCH PIE - BEYOND FROSTING
From beyondfrosting.com
BUTTERSCOTCH ICING BUTTERCREAM BEST RECIPES
From recipesforweb.com
BUTTERSCOTCH FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERSCOTCH FROSTING - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
BUTTERSCOTCH-CARAMEL BUTTERCREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
BUTTERSCOTCH FROSTING WITH BUTTERSCOTCH CHIPS RECIPES
From yummly.com
BUTTERSCOTCH BUTTERCREAM ICING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TOFFEE BUTTERSCOTCH BOURBON CAKE - CAKE STYLE
From cake.style
SALTED CARAMEL BUTTERSCOTCH CAKE WITH BROWN BUTTER FROSTING
From beyondfrosting.com
BOURBON-BROWN SUGAR FROSTING | COOK'S COUNTRY
From cookscountry.com
THREE LAYER APPLE CAKE WITH BOURBON BUTTERSCOTCH BUTTERCREAM …
From pinterest.ca
BUTTERSCOTCH BOURBON CAKE – CHATEAU GATEAU
From chateaugateau.ca
BANANA CUPCAKES WITH BOURBON BUTTERSCOTCH FILLING AND TOASTED ...
From bakersroyale.com
BUTTERSCOTCH BUTTERCREAM FROSTING - CAKECENTRAL.COM
From cakecentral.com
BUTTERSCOTCH BOURBON PRALINE ICE CREAM - OF BATTER AND DOUGH
From ofbatteranddough.com
HOMEMADE BUTTERCREAM FROSTING RECIPES | SOUTHERN LIVING
From southernliving.com
SALTED BUTTERSCOTCH BOURBON CAKE WITH MINTY BUTTERCREAM ICING
From houseofbren.com
BOURBON VANILLA BUTTERCREAM FROSTING RECIPE | CDKITCHEN.COM
From cdkitchen.com
BUTTERSCOTCH FROSTING - RECIPE - FINECOOKING
From finecooking.com
BUTTERSCOTCH BUTTERCREAM FROSTING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BUTTERSCOTCH BUTTERCREAM FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERSCOTCH CAKE - HANDLE THE HEAT
From handletheheat.com
BROWNED BUTTER FROSTING RECIPE - SOUTHERN LIVING
From southernliving.com
RECIPES FOR BUTTERSCOTCH BUTTERCREAM ICING
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love