Butterscotch Buttercream Frosting 2 Methods Recipes

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.

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.

Steps:

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

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.

Steps:

• Melt chocolate with 2 tablespoons of the butter.
• reserve.
• Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
• Reserve.
• Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
• While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
• Continue beating until bottom of bowl is cool to touch.
• Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
• Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
• While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
• When all butter has een added, beat about 5 minutes.
• Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.

Steps:

• Melt chocolate and butterscotch pieces.
• Stir in coffee and confectioners sugar.
• Beat until smooth.

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.