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


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


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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