Butterscotch Frosting

Butterscotch Frosting
Photo by Scott Phillips


  • 6 oz. confectioners’ sugar (1-½ cups, spooned and leveled)
  • 1/3 cup firmly packed dark brown sugar
  • ¼ cup heavy cream; more as needed
  • ¼ cup unsalted butter
  • ½ tsp. pure vanilla extract

Melt the butter in a heavy 2- or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it’s all right if it still looks separated at this point). On...

View full recipe at Fine Cooking


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