What is the Butterscotch cream?

In fact, there is no, specific recipe for Butterscotch cream, partly because the definition of Butterscotch is confused and partly because many recipes reflect on a number of ingredients like the butterscotch cream. Generally, Butterscotch Cream is any cream base - whipped cream, yogurt, creme Fraise, milk or pudding - which has either a real butterscotch added, or is flavored with artificial buttercotch or brown sugar. It is often used as a cake filling, topping for pastries or cupcakes or as a pudding itself. The cream can be a simple mixture of premade ingredients or can be as pudding, made only of the most basic ingredients. The taste butterscotch is very often defined as the taste of cooked brown sugar. This led to some recipe, which consists only of heavy cream, brown sugar and some vanilla. The flavor, which is usually sold in liquid form, can be integrated into a stronger base such as whipped cream or yogurt. This creates a flavored bay or puDink, which has a clear taste butterscotch.

Cooked version of cream Butterscotch can be made by heating milk or cream into a double boiler before adding brown sugar, salt and some flour and cooking the mixture until smooth. Then the whole eggs or egg yolks are added and the cream is cooked until it is said. After it is removed from the heat, the butter and the vanilla are added to complete the butter. This can then be used as a cake filling or can be allowed to set and eat as a pudding.

A similar boiled version of Butterscotch Cream can be made of milk and without egg to form a strong but smooth flowing cream sauce. This sauce can be used to top of ice cream or as a glaze for the upper part of the cake or for fruit. The cream can also be used as a homemade flavor when it is added to a stronger base.

Several variations of butterscotch cream can only be made using only brown sugar and other substancesthat has a rich, butter taste. These include cream cheese, mascarpone cheese and cream. This foundation can be incorporated brown sugar and create a strong cream that does not have the same depth of taste as the real butterscotch, but which still bears the name in some recipes.