Butterscotch Buttercream Frosting 2 Methods

In the bowl of a stand mixer with the paddle attachment cream the butter and salt until pale, light, and fluffy Pro-tip - the butter must be room temperature otherwise it will make a lumpy buttercream

Next, add the butterscotch sauce in two batches making sure to combine well. Pro-tip - the mixing will look very soft, loose, and almost curdled. Just keep whipping.

Next, add the powdered sugar and continue to whip. Once all the powdered sugar is well-combined turn the mixer to medium-high and whip for three full minutes until light and fluffyPro-tip - the butter and cream in the butterscotch sauce will whip into a light and airy buttercream so don't skip the whipping.

Finally, add the vanilla extract and combine well.

In the bowl of a stand mixer with the paddle attachment, whip the butterscotch sauce with the premade buttercream until light and fluffy. Pro-tip - if you don't whip enough the buttercream will be a soft consistency.