Butterscotch / brown sugar buttercream

Whenever I hear the word butterscotch , I immediately think of ice-cream! Growing up, after chocolate and vanilla, butterscotch was one popular flavor. This was obviously before Baskin Robbins and Swensen’s took over every street corner, Ever wondered what butterscotch means? Butterscotch is anything that has brown sugar and butter in it. Thats it.

Swiss meringue buttercream is made by heating egg whites with sugar, and then beating it with butter  . This frosting is basically a swiss meringue buttercream with brown sugar instead of white sugar. If you haven’t tasted swiss meringue buttercream yet, try it today! I mean.. today! Its super smooth, super creamy and does not give you a sugar attack like many other frostings! i know I m gushing but i really love this buttercream . its my usual frosting if the flavor is not chocolate. I found it intimidating at first , but once I tried it, there was no looking back. The most difficult part is to figure out what to do with the egg yolks!

Team it with caramel cake or cupcakes , or plain vanilla !

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Butterscotch / brown sugar buttercream Yum
A swiss meringue buttercream made with brown sugar - luscious and butterscotch!
Prep Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. Separate your eggs and let your egg whites come to room temperature
  2. Add the sugar
  3. Place your bowl over a saucepan of little water (double boiler) and heat on low flame .
  4. Stir continuously until the mixture is thicker. If you have a thermometer, it should reach 150 F. If you feel it between your fingers, you ll feel no granules of sugar
  5. Beat this at high speed until it starts getting fluffy. Keep beating until there are soft peaks and the outside of the bowl is not hot anymore
  6. Add the butter in small pieces ( 1 tablespoon at a time) while beating. Your mixture will curdle but will come together again.
  7. Smooth, creamy frosting.!
  8. This frosting is enough to fill and frost a three layer 8 inch cake or 24 cupcakes.
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10 Comments

  1. Hi Aysha. You cannot make this particular buttercream eggless as egg whites are the main component.
    But for a similar brown sugar eggless buttercream , Beat together 3/4 cup (150 grams ) brown sugar with 1/2 cup (100-114 grams) butter until smooth ,creamy and sugar is dissolved. Mix in 1 tsp vanilla and pinch of salt. Mix in 5-6 tablespoons of milk/cream until spreading consistency.
    Hope this helps 🙂

  2. Hi should the butter be at room temperature while beating it with the egg whites?or cold ?or should we wait for the egg white sugar mixture to cool down and then add butter?

  3. Hi there.. The butter is at room temperature. Start whipping the egg whites as soon as you take it off the stove. Don’t wait for it to cool down. It ll cool down while whipping . Once its cool and eggs have peaks, then only you add the butter.

  4. Do I have to add butter at room temperature or cold butter?and wondering whether I have to wait for the egg white and sugar mixture to cool down and then add the butter to it for easy beating ?pls clarify!as I feel adding room temp butter to warm sugar mixture will melt and won’t come together

  5. Hi… Butter has to be at room temperature. You don’t have to wait for the egg whites to cool. Start whipping the egg whites, it will take a few minutes of whipping/ beating to get peaks . It will be cool by then . The outside of your bowl will be cool to touch. Only once completely cool, add butter little by little. So butter doesn’t melt. If you add when the bowl is still warm , it ll melt and become soupy. Hope its clear now 🙂

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