Butterscotch

( 14 g) baking powder (1.4 g) salt (1.5 g) baking powder (1.5 g) salt (100 g) granulated sugar (1000 g) powdered sugar (113 g) unsalted butter (115 g) heavy whipping cream (12.6 g) LorAnn Oils Butterscotch flavor (12.6 g) LorAnn Oils Butterscotch flavoring (125 g) chopped, toasted pecans (13 g) baking powder (13 g) vanilla bean paste or clear vanilla extract (14 g) vanilla extract (145 g) dulce de leche (150 g) butterscotch baking chips (150 g) mini chocolate chips (16 g) coconut emulsion (165 g) brown sugar, packed (165 g) unsalted butter (169.5 g) unsalted butter (2 g) vanilla extract (2.1 g) caramel extract (2.1 g) vanilla extract (200 g) granulated sugar (200 g) semi-sweet or dark chocolate chips (200 g) store bought butterscotch or caramel sauce (210 g) all-purpose flour (210 g) smooth peanut butter (226 g) unsalted butter (228 g) butterscotch chips (231 g) coconut cream (240 g) buttermilk (28.8 g) heavy whipping cream (29.5 g) water (3 g) baking soda (3 g) salt (300 g) granulated sugar (300 g) light karo syrup (300 g) whole milk (32 g) milk powder (345 g) cake flour (350 g) granulated sugar (360 g) all-purpose flour (367.25 g) cake flour (380 g) graham crackers (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla extract (40 g) all-purpose flour (400 g) granulated sugar (43.3 g) heavy whipping cream (452 g) unsalted butter (452 g) unsalted butter, slightly cold and cut into cubes (454 g) unsalted butter (5.6 g) salt (57.75 g) heavy whipping cream (6 g) kosher salt (6 g) salt (60 g) peanut butter (67 g) sugar (678 g) unsalted butter (750 g) powdered sugar (77 - 115 g) heavy whipping cream (8.4 g) vanilla extract (87 g) heavy whipping cream (93 g) dark or semi sweet chocolate chips (93 g) mini chocolate chips (93 g) shredded, toasted coconut (96 g) brown sugar *This amount will give you enough to fill and frost your cake. If you want more for piping, I suggest adding an additional 1/4 to 1/2 batch. *This buttercream makes enough to fill, frost and decorate the cake with piping. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping + 1 teaspoon (16 g) baking powder 113 g unsalted butter, room temperature 12 g clear vanilla extract 150 g butterscotch chips 169.5 g unsalted butter, room temperature and cut into cubes 240 g  buttermilk, at room temperature 3.15 g salt 750 g powdered sugar, measured and then sifted 78.6 g cocoa powder 84.75 g unsalted butter, melted Butterfinger candies, chopped Flakey salt Rolos or other chocolate covered caramels, chopped Two Peas and Their Pod Scotcheroos all-purpose flour bag butterscotch chips baking powder baking soda brown sugar butterscotch chips dark or semi-sweet chocolate chips egg whites egg yolks egg, cold eggs granulated sugar heavy whipping cream (optional) large egg large egg whites large eggs pinch of salt plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour quick cooking oats salt unsalted butter vanilla vanilla extract water whole egg