Butterscotch Whipped Cream Topping for Ice Cream or Cake Frosting with only two ingredients is very rich and thick. Delicious on cakes, pudding and jello.
Butterscotch Whipped Cream
Two ingredient Butterscotch Whipped Cream takes less than a minute to make.
It is rich and creamer and firmer than regular whipped cream. Use heavy cream to make frosting or whipping cream to make a topping for jello or ice cream.
Cast of Ingredients for Butterscotch Whipped Cream
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Ingredients for Butterscotch Whipped Cream
- Heavy Cream
- Butterscotch Pudding Packet
Use Whipping Cream Attachment
How to Make Butterscotch Whipped Cream
- Food processors come with various attachments.
- Remove the blade and use the flat attachment that fits into the bottom of the bowl of the food processor.
- This attachment will turn heavy cream to a thick whipped cream frosting.
Using whipping cream in the food processor will yield a lighter topping for ice cream and lighter type of cakes.
Both Ingredients are Whipped Together
Difference Between Heavy Cream and Whipping Cream
- The only difference between heavy cream and whipping cream is the amount of milk fat.
- Heavy Cream has 36% milk fat, while whipping Cream has 30% milk fat.
- Once whipped, heavy cream will produce a thicker and sturdier whipped cream, while whipping cream is time sensitive and will begin to melt.
Whipping cream is better to use as a topping for ice cream or jello and heavy cream is better suited for cake frosting.
Pro Tip: Using heavy cream will yield a firmer and thicker result and is meant to be used as cake frosting. Heavy cream is a bit lighter and is used as a topping.
Thick Whipped Cream
My Butterscotch Whipped Cream recipe will make a thicker whipped cream than my regular Perfect Homemade Whipped Cream recipe.
Tips and Tricks for Butterscotch Whipped Cream
- Chill the food processor and blade attachment in the freezer for 20 minutes prior to using.
- Use very cold whipping cream or heavy cream.
- Stop processing when the sound of the food processor changes and the whipped cream sticks to the sides. This becomes visual, so keep your eyes on the bowl.
- Whipped cream needs to be refrigerated.
Other Pudding Flavors
- What is so great about this recipe is that you can use any flavor pudding you like! We like to use butterscotch flavor on Instant Pot Pumpkin Cheesecake Muffin Bites!
Homemade Butterscotch Whipped Cream
Add a sprinkle of Cardamom Spiced Vanilla Sugar {Indian Coffee Sugar} to the topping.
Recipes to use with Butterscotch Whipped Cream
For Frosting
- Instant Pot Pumpkin Butterscotch Layer Cake
- Choco-Spice Layer Cake w/Mocha Buttercream Frosting
- As filling for Chocolate Eau Claire Éclair Cake
For Topping
- Instant Pot Pumpkin Butterscotch Bundt Cake
- Instant Pot Egg Custard
- Choco-Spice Layer Cake w/Mocha Buttercream Frosting
- Pressure Cooker Bhapa Doi {Steamed Yogurt Pudding}
- Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake)
I hope you will enjoy using Butterscotch Whipped Cream on all your favorite desserts.
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Cuisinart Large Food Processor
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Here is the handy printable recipe:
Ingredients
- 2 cup Heavy Cream or Whipping Cream
- 3 Tablespoons Instant Butterscotch Pudding Mix
Recommended Products
Instructions
- Chill bowl of food processor and attachments in freezer for 15-20 minutes, if desired.
- Add cream and pudding mix to bowl of food processor and process for about 45 seconds, or until cream stops moving around the food processor and is sticking to the sides of the bowl.
- Keep in refrigerator.
Notes
Tips and Tricks
- Chill the food processor and blade attachment in the freezer for 20 minutes prior to using.
- Use very cold whipping cream or heavy cream.
- Stop processing when the sound of the food processor changes and the whipped cream sticks to the sides. This becomes visual, so keep your eyes on the bowl.
- The whipped cream can be made with any flavoring, not just butterscotch.
- Using heavy cream will yield a firmer and thicker result and is meant to be used as cake frosting.
- Heavy cream is a bit lighter and is used as a topping.
- Whipped cream needs to be refrigerated.
Nutrition
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Butterscotch Whipped Cream Frosting
How well do you think this would work with a cream whip like the ISI models that use a nitrous oxide cartridge to charge them? Only worry I can see might be if the pudding mix was not fully integrated into the cream clogging the nozzle.
What cake/bread is pictured with the butterscotch whipped icing?
Hi Erlene. That is the Pumpkin Butterscotch Bundt Cake and it is really delicious. Jill
Can a stand mixer be used in place of the food processor and can cream cheese stabilize it
Yes, stand or hand mixer are both fine. Jill