ISO Butterscotch Frosting
My daughter is requesting a white cake with butterscotch frosting for her birthday. As you may know, I'm not much of a baker. I think I can handle the cake part, but not sure how to come up with a butterscotch frosting. She would also be happy with caramel.
One thing I should add is we do not like supersweet frosting. Nothing with a ton of confectioners sugar, and I want more of an actual frosting, not a glaze.
I know, picky, picky, picky! The things we dofor our kids.
Please and Thank You!
Do you know how to make caramel, because butterscotch is made the same, but you whisk in butter off the heat, after the caramel stops spitting. Heat the sugar and corn syrup mixture to 250° and the add cream and butter. Let the butterscotch cool and pour over the cake. I can give you a recipe if your interested.
This is a cheater method if you would rather not play with the culinary napalm that is molten sugar,cream and butter.
6 ounces Butterscotch Chips
1/3 cup milk
2 tablespoons butter
1/2 teaspoon salt
3 cups sifted confectioners' sugar
Melt butterscotch morsels over hot water. Remove from heat, add milk, butter, and salt and beat until smooth. Gradually beat in confectioners' sugar until desired consistency.
Makes 3 cups
I like dulce de leche in frosting. Sweeter is adding some to buttercream; less sweet, just mixing with cream cheese. I've also done a combination by making cream cheese frosting with dulce de leche.
try this one:
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon of vanilla
Today was the day for Plan B's. My orginial plan was to make caramel and then drizzle it into stiff egg whites. Well I ended up with a really warm, thin caramel cream sauce. I figured the sauce was safe, so instead of starting a third time (yep, burned the first batch of caramel) my daughter and I decided to poke holes in the cake and let the sauce soak in. We are going to serve it with a dollap of freshly whipped cream and call it good. Looking back, I think if I hadn't added the cream to the sugar mixture, it would've worked. I always knew there was a reason I'm more of a cook than a baker. :) It's harder to improvise when baking. Again, thanks to everyone for their advice and recipes.