This was a bit of an experimental recipe. I wanted to ‘pep up’ a regular butterscotch buttercream recipe and thought a good way to do so would be by adding brown butter (in place of milk). The end result? Butterscotch Buttercream Frosting. I’m pretty sure the butterscotch flavor overtook the brown butter. But still very tasty nonetheless!
- 1 c. butterscotch chips
- 1 large egg yolks at room temperature
- 1 tsp. pure vanilla extract
- 3 or 4 c. sifted powder sugar
- 2 sticks of butter at room temperature
- 4 T. browned butter, cooled
- 1/2 to 1 tsp. salt, optional
- Melt chips in a double boiler over simmer. You will probably need to add some household wax or vegetable shortening as butterscotch chips do not melt well alone. Stir until just melted and set aside. Cool to room temperature.
- Beat butter on medium high until light and fluffy, about 3 minutes.
- Add egg yolk, cooled brown butter and vanilla. Beat 3 more minutes.
- Turn mixture to low and gradually add powder sugar.
- Beat at medium speed until smooth and creamy.
- On low-speed, add the butterscotch to the butter mixture and mix until blended. Don’t whip. Add salt, if using, and stir to combine.
- Spread immediately on the cooled cake.