My Recipe Box

Butterscotch Frosting


Yields about 1 cup.

  • by from Fine Cooking
    Issue 64

Use this frosting on Caramel Cupcakes or your own favorite cupcake recipe to elevate them to treat that's not just for kids.

  • 1/4 cup unsalted butter
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 cup heavy cream; more as needed
  • 6 oz. confectioners’ sugar (1-1/2 cups, spooned and leveled)
  • 1/2 tsp. pure vanilla extract

Melt the butter in a heavy 2- or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it’s all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells like it’s burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy. Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners’ sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, 1/2 Tbs. at a time, until it’s thick, smooth, and spreadable.

nutrition information (per serving):
Size : based on twelve servings, Calories (kcal): 130, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 4, Protein (g): 0, Monounsaturated Fat (g): 2, Carbohydrates (mg): 21, Polyunsaturated Fat (mg): 0, Sodium (g): 0, Cholesterol (g): 15, Fiber (g): 0,

Photo: Scott Phillips

Easy enough to make but mostly sweet; not much butter taste.

This recipe worked well for me. I thought that the flavor was a bit flat with no salt in the recipe, so I added a bit of kosher salt. I used it on a very simple birthday cake and it was a big hit.

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