Chocolate Butterscotch Frosting Recipes

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GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING



German Chocolate Cake with Butterscotch Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
  • Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
  • For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
  • In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
  • To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

CHOCOLATE BUTTERSCOTCH FROSTING



Chocolate Butterscotch Frosting image

Make and share this Chocolate Butterscotch Frosting recipe from Food.com.

Provided by nvermd

Categories     Dessert

Time 20m

Yield 3 layers

Number Of Ingredients 4

6 ounces semisweet chocolate pieces
6 ounces butterscotch chips
1/2 cup strong hot coffee
3 cups sifted confectioners' sugar

Steps:

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

CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Provided by Ina Garten

Yield about 4 cups

Number Of Ingredients 10

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4-5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

FLUFFY CHOCOLATE BUTTERCREAM FROSTING



Fluffy Chocolate Buttercream Frosting image

Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.

Provided by Tim Tyler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 32

Number Of Ingredients 6

4 cups powdered sugar
1 ½ cups unsalted butter, softened
¾ cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 pinch salt
4 tablespoons heavy whipping cream

Steps:

  • Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g

PERFECT CHOCOLATE BUTTERCREAM FROSTING



Perfect Chocolate Buttercream Frosting image

This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.

Provided by FoodJunkie

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 24

Number Of Ingredients 5

5 cups powdered sugar
¾ cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 teaspoons vanilla extract
5 tablespoons whipping cream, or more as needed

Steps:

  • Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING



Chocolate Caramel Cake with Butterscotch Frosting image

Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Steps:

  • Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

Nutrition Facts :

BUTTERSCOTCH FROSTING



Butterscotch Frosting image

Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.

Provided by WaterMelon

Categories     Dessert

Time 17m

Yield 12 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter
1/3 cup brown sugar, firmly packed
1/4 cup heavy cream
1 1/2 cups confectioners' sugar (6 oz)
1/2 teaspoon vanilla extract

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.

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING



Chocolate Cupcakes with Butterscotch Icing image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 10

1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk
3/4 cup butterscotch chips
1/4 cup heavy cream

Steps:

  • In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
  • In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Make homemade frosting with just a few ingredients and in just a few minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 5

3 cups powdered sugar
1/3 cup butter or margarine, softened
2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
3 to 4 tablespoons milk

Steps:

  • In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
  • Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

CLASSIC CHOCOLATE FROSTING



Classic Chocolate Frosting image

This fast fudgelike frosting is so fantastic. It even makes cakes from a box mix taste like homemade! -Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

1-2/3 cups confectioners' sugar
3/4 cup heavy whipping cream
4 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
6 tablespoons butter, softened

Steps:

  • In a saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a bowl, cream butter. Gradually beat in chocolate mixture until blended. Cover and refrigerate until ready to use.

Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

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