Best 6 Sour Cream Butterscotch Frosting Recipes

SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
• Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
• The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
• Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

SOUR CREAM BUTTERSCOTCH FROSTING

Steps:

• Melt butterscotch and butter.
• Cool.
• Stir in sour cream and vanilla.
• Gradually beat in confectioner's sugar.

BUTTERSCOTCH FROSTING

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.

SOUR CREAM FROSTING

Steps:

• Whip cream until soft peaks form.
• Combine sour cream with sugar and vanilla and stir gently to dissolve sugar.
• Carefully fold in whipped cream and ice cake!

SOUR CREAM FROSTING

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.