Butterscotch Cream Cheese Frosting

Lisa Crum


Ok...this one (as usual) came along by accident! I was baking a pumpkin cake and wanted to whip up a special frosting. Had all the ingredients in my mixer and thought, "What about adding a package of butterscotch pudding?" Shazam! Who needs cake? It made the frosting very smooth and mellow tasting. I think you'll like it...maybe enough to forego the cake and just eat the frosting with a spoon! The possibilities are endless here...pumpkin roll filling, topping for spice cake, carrot cake. Have fun, and let me know if you like it as well as I did!


★★★★★ 1 vote

Yield: about 3 cups
15 Min


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2 pkg
cream cheese, room temperature (8 oz each)
1 stick
butter, softened
1 tsp
pure vanilla extract
1 pkg
instant butterscotch pudding (3.4 oz)
2 c
confectioners' sugar

How to Make Butterscotch Cream Cheese Frosting


  • 1Beat together until fluffy the cream cheese and butter; add vanilla and beat until thoroughly incorporated.
  • 2With mixer running, beat in pudding mix and confectioner's sugar gradually, and whip till no lumps are present.
  • 3Frost the cooled cake of your choice!

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About Butterscotch Cream Cheese Frosting

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