Butterscotch Frosting is a nostalgic, rich, and creamy topping that brings a sweet, buttery flavor with notes of caramel and vanilla. This treasured vintage recipe is written in classic cursive on a weathered recipe card, suggesting it's been passed down through generations. A blend of brown sugar, butter, and powdered sugar creates a luscious frosting that sets beautifully and adds an old-fashioned charm to any cake. It’s especially beloved for its deep butterscotch flavor and simple stovetop method, ideal for busy bakers craving a homemade touch.
Ingredients
- 1 cup brown sugar (firmly packed)
- 3 tbsp vegetable shortening
- 2 tsp butter
- ¼ tsp salt
- ¼ cup milk
- 1½ cups powdered sugar
Instructions
Step 1: Combine Base Ingredients
- In a saucepan, mix brown sugar, vegetable shortening, butter, and salt.
Step 2: Heat and Boil
- Bring mixture to a boil over medium heat, stirring constantly.
Step 3: Add Milk and Cool
- Remove from heat. Add milk, and allow the mixture to cool completely.
Step 4: Beat the Mixture
- Once cooled, beat the mixture for 3 minutes until thickened.
Step 5: Add Powdered Sugar
- Gradually add powdered sugar and continue beating until smooth and thick enough to spread.
Tips
- Add ½ tsp vanilla extract after cooling for deeper flavor.
- Substitute heavy cream for milk for a richer, thicker frosting.
- If frosting becomes too thick, beat in 1–2 tsp warm milk.
- For a salted-butterscotch version, increase salt to ½ tsp.
- Add a pinch of cinnamon for a warm, nostalgic twist.
- Spread while slightly warm for a glossy finish.
- Let it cool fully for a thicker, more fudge-like texture.
- Use dark brown sugar for a deeper molasses note.
- Drizzle over brownies by thinning with extra milk.
- Whip in 1–2 tbsp softened butter after cooling for extra fluffiness.
Transcription of the Original Recipe
Read or copy the transcription
Quick Butterscotch Frosting
1 cup Brown sugar firmly packed.
3 tbsp. Spry ¼ tsp. salt
2 tbsp butter ¼ cup. milk.
1½ cups Powdered Sugar
Combine Brown sugar, Spry, butter & salt
& bring to boil, stirring constantly.
Add milk, cook over low heat 3 min.
Cool.
Add Powdered Sugar & beat until thick
enough to spread.
Salvaged
RecipesFrom Transcription to Instructions
The original recipe is that quick note that says bring the sugar and fats to a boil, add milk, cook a few minutes, cool, then add powdered sugar and beat, so we turned that into clearer steps for you. The instructions, for example, separate taking the pan off the heat from the step of adding milk (the note cooks over low heat after adding milk), and they also spell out beating time, beat about 3 minutes once cooled, then add the powdered sugar gradually, so you can see exactly when to cool and when to whip until spreadable.
Nutrition
Serving: 1cupcakeCalories: 181kcalCarbohydrates: 36gProtein: 0.3gFat: 4.4gSaturated Fat: 2.7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.1gCholesterol: 11mgSodium: 60mgPotassium: 51mgSugar: 33gVitamin A: 130IUCalcium: 26mgIron: 0.3mg
