Sour Cream Butterscotch Frosting Recipes

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!

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.

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

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:

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

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.

Steps:

• Melt butterscotch pieces.
• Stir in water until blended.
• Cool until lukewarm.
• Combine cream cheese, half and half, and salt.
• Beat until light and fluffy.
• Blend in butterscotch and vanilla.
• Fold in whipped cream.

Steps:

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

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

Steps:

• In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.