Best Butterscotch Maple Frosting Recipes

EASY MAPLE FROSTING

Steps:

• In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth.
• Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy.
• Pipe on cupcakes or spread on cakes. Enjoy!

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

Steps:

• In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

BUTTERSCOTCH-MAPLE CHEESECAKE TORTE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
• Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
• Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
• In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
• In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
• Cover and refrigerate leftovers.

BUTTERSCOTCH MAPLE FROSTING

Steps:

• Place the cream cheese and butter in large mixing bowl and blend with an electric mixer on low speed until combined, 30 seconds.
• Add 2 cups powdered sugar, a little at a time, blending with the mixer until the sugar is well incorporated, 1 minute.
• Add the maple flavoring and the melted butterscotch chips. Increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Add up to 1/2 cup more sugar, 1 tablespoon at a time, if needed to make a spreadable consistency.