Butterscotch Buttercream Icing Food

BUTTERSCOTCH FROSTING

Steps:

• In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.

BUTTERSCOTCH ICING

Steps:

• Combine brown sugar, margarine, milk and salt in a saucepan.
• Boil 3 minutes and add confectioners sugar.
• Mix until smooth.
• Drizzle on top of Rocky Road Nut Cake.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

MOM MOMS BUTTERSCOTCH ICING

Steps:

• On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
• Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.

BUTTERSCOTCH BOURBON BUTTERCREAM FROSTING

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.

REGULAR WHITE ICING (ADD BUTTER TO MAKE BUTTERCREAM ICING)

Steps:

• Mix powdered sugar and vanilla.
• Add milk teaspoon by teaspoon until desired consistency.
• Dash salt.
• Note: Do NOT pour in the milk.
• Trust me.
• Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
• (If you are icing everything in your home, then go right ahead).

BUTTERSCOTCH BUTTERCREAM ICING

Steps:

• Place butterscotch chips in a small saucepan with whipping cream and melt on low temperature. Stir constantly. Allow to cool for approximately 20 minutes. In mixing bowl cut up the butter into small pieces and add the butterscotch mixture. Blend together on high until mixed well and fluffy. Add vanilla and mix well. Add powdered sugar and blend until light and fluffy add more sugar if necessary.