butterscotch buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 5 c
 
Ingredients
  • butterscotch
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (212 grams) dark brown sugar (light brown will work as well if you have it on hand, I just love the dark, rich flavor of dark brown sugar in this butterscotch)
  • 1 cup heavy cream
  • 1 teaspoon flaky salt
  • 3 teaspoons vanilla extract
  • butterscotch buttercream
  • 7 large, fresh egg whites
  • 1¼ cup (198 g) granulated white sugar, superfine if you have it
  • 3 sticks (1½ cup) unsalted butter, cool but not cold and cut into cubes
  • 3 tsp vanilla extract
  • 1 cup (cooled) butterscotch sauce
  • pinch of salt
Instructions
  1. butterscotch
  2. Melt the butter in a heavy-bottomed saucepan. Add the brown sugar and cream and whisk to combine. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove it from heat, stir in the salt and vanilla and taste, adding more salt or vanilla if desired. Pour into a jar or other heat-proof container and refrigerate.
  3. butterscotch buttercream
  4. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
  5. Prepare a double boiler by filling a saucepan with 1 inch of water and bringing to a boil, then reduce to a simmer. Place a metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add the egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees on a candy thermometer or until all the sugar has dissolved, the egg whites are hot and the mixture is foamy. Remove from heat.
  6. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  7. Begin slowly adding the butter pieces and mix until the texture is smooth. If the buttercream curdles, keep mixing and it'll come back together.
  8. Add the vanilla extract, butterscotch, and salt and mix well. You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks. If you make the buttercream in advance, bring it back to room temperature and beat it until smooth and creamy again before using.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-butterscotch-cake-molasses-cookies/