How to Make Butterscotch Icing

Butterscotch icing is rich, creamy and full of nostalgic flavour. With its deep caramel notes and buttery sweetness, it adds a luxurious finish to cakes, cupcakes and traybakes. Whether swirled generously over a sponge or piped delicately onto cupcakes, this indulgent icing brings warmth and richness to your baking. Best of all, it’s simple to make at home with just a few pantry staples and a bit of gentle heat.

Perfect for autumnal bakes, birthdays or just adding something special to your everyday sponge, butterscotch icing is a beautiful blend of sugar, butter and cream that’s guaranteed to steal the show.

What Is Butterscotch Icing?

Butterscotch icing is a sweet, creamy topping made by combining brown sugar and butter to form a butterscotch base, which is then turned into a soft, spreadable or pipeable icing. Unlike caramel, which uses white sugar and is cooked to a higher temperature, butterscotch has a deeper, buttery flavour thanks to the use of brown sugar and a shorter cooking time.

The icing version often includes double cream or milk, icing sugar and sometimes a splash of vanilla or salt to balance the sweetness. It can be made as a thick frosting for piping or a looser glaze for drizzling, depending on how much icing sugar you use.

The Origins of Butterscotch

Butterscotch has its roots in 19th-century England, particularly in Yorkshire, where it was first made as a boiled sweet using brown sugar and butter. The name’s origin is still debated, with some suggesting “scotch” refers to the method of scoring the sweets as they set. Its flavour quickly became a favourite in puddings, sauces and bakes, and today it remains a comforting classic with a flavour profile that suits everything from traybakes to tarts.

Ingredients and Preparation Tips

To make butterscotch icing, you’ll need unsalted butter, soft light brown sugar, double cream or whole milk, icing sugar and vanilla extract. A pinch of salt can also enhance the flavour and cut through the sweetness.

Soft light brown sugar is best, as it gives a warm toffee note without being too dark or bitter. Avoid granulated sugar, which won’t dissolve smoothly. Use unsalted butter for full control over seasoning. Double cream gives the most luxurious finish, though full-fat milk can also work for a lighter result.

How to Make Butterscotch Icing

Start by melting 60g unsalted butter and 100g soft light brown sugar together in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth and bubbling gently. This usually takes around three to four minutes.

Add 2 tablespoons of double cream and a small pinch of salt. Stir well and let it bubble for another minute, then remove from the heat and let it cool slightly. You want the mixture to be warm but not hot when adding the sugar.

Once cooled for around 10 minutes, transfer to a bowl and beat in 150 to 200g of sifted icing sugar until smooth and fluffy. The amount of icing sugar will depend on how thick you want the icing. For piping, use the full amount. For a softer spread, reduce slightly or add a little extra cream to loosen.

If you like, stir in half a teaspoon of vanilla extract at the end to deepen the flavour. For a glaze-style icing, simply reduce the icing sugar and pour directly over cakes or buns.

Chef Tips and Variations

For a more complex flavour, use dark brown sugar or add a splash of maple syrup or golden syrup to the base. A small pinch of cinnamon or nutmeg can bring a warming twist, perfect for autumn bakes.

If using salted butter, skip the added salt. To make the icing extra light and fluffy, beat with an electric whisk for two to three minutes after adding the sugar.

You can also prepare the butterscotch base in advance and keep it in the fridge for a few days. When ready to use, gently warm until pourable, then whip with icing sugar.

Common Mistakes to Avoid

Do not rush the sugar and butter melting stage. If the sugar is not fully dissolved, the icing can turn out grainy. Stir constantly and use gentle heat to avoid burning.

Avoid adding the icing sugar while the butterscotch is still too hot. It will melt the sugar and create a runny icing that’s difficult to work with. Let it cool slightly before whipping.

If the icing is too thick, add a teaspoon of cream or milk at a time to loosen. If it is too runny, sift in a little more icing sugar until you reach the desired consistency.

Serving Ideas and Pairings

Butterscotch icing pairs beautifully with vanilla, chocolate, banana, apple, coffee or pecan cakes. Try it on a classic sponge, drizzle over sticky toffee cupcakes or use it to sandwich together a layer cake with extra decadence.

It also makes a gorgeous topping for cinnamon buns, brownies, or even flapjacks. For a seasonal touch, sprinkle with chopped nuts, sea salt flakes or a dusting of cinnamon before serving.

Storage and Sustainability Tips

Store leftover icing in the fridge in an airtight container for up to three days. Bring back to room temperature before spreading or piping. You can also freeze it for up to a month—defrost in the fridge and re-whip to restore texture.

To reduce waste, use leftover cream or butter from other bakes and make the most of store cupboard basics. Brown sugar and butter are excellent pantry staples with a long shelf life, so it’s easy to whip up this icing whenever the mood strikes.

Final Thoughts

Butterscotch icing is the kind of topping that transforms a simple bake into something truly special. With its rich, buttery sweetness and warm toffee notes, it adds depth and comfort to cakes, buns and traybakes alike. Whether you’re swirling it onto cupcakes or pouring it over a warm sponge, it’s a flavour worth mastering and once you try it, you’ll find yourself coming back to it again and again.