Chocolate-Butterscotch Frosting
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A rich and decadent chocolate-butterscotch frosting, perfect for complementing a sourdough chocolate cake. This frosting is smooth and sets up as it cools.
Ingredients
- 158 ml light brown sugar packed
- 118 ml light whipping cream
- 59.1 ml unsalted butter
- 1.23 ml kosher salt
- 85 g unsweetened baking chocolate
- 4.93 ml vanilla extract
- 710 ml confectioners' sugar sifted
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.5 mg
- Iron: 0.87 mg
- Magnesium: 16.3 mg
- Phosphorus: 21.9 mg
- Potassium: 51 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml light whipping cream
- 59.1 ml unsalted butter
- 1.23 ml kosher salt
- 85 g unsweetened baking chocolate
- 4.93 ml vanilla extract
Prepare
- 158 ml light brown sugar, packed
- 710 ml confectioners' sugar, sifted
Let's Cook
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Step 1.
In a saucepan, combine ⅔ cup packed light brown sugar, ½ cup light whipping cream, ¼ cup (½ stick) unsalted butter, 3 ounces unsweetened baking chocolate, and ¼ teaspoon kosher salt. Bring to a boil over medium heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth, about 3–5 minutes.
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Step 2.
Remove the saucepan from the heat. Stir in 1 teaspoon vanilla extract. Gradually add 3 cups sifted confectioners’ sugar, 1 cup at a time, beating well after each addition until the frosting is smooth and has a good spreading consistency. The frosting may be runny, but it will set up as it cools.