Ever notice how sometimes you just crave a cozy dessert, but everything in the fridge feels too blah or takes forever? That’s the exact spot I was in last week until this butterscotch pudding with whipped cream recipe started calling my name. Warm, creamy, a little nostalgic, but honestly so easy it feels like cheating. If puddings make you nervous (they did me, once!) I promise this is simple. Plus if you’re into mixing it up, you might also love the apple crisp cheesecake with caramel whipped topping I tried over here. Anyway, let’s get cracking. 
How to Make Homemade Butterscotch Pudding
Let’s jump right in so you can see just how friendly this recipe is. I mean, yes, you do use a saucepan but don’t panic. You’ll toss brown sugar, butter, and a pinch of salt in first. The smell—wow. That’s honestly the hardest part, waiting while it bubbles up. I usually stand there hypnotized, spoon in hand, pretending I’m on a five-star cooking show (don’t judge).
Pour in some milk and whisk good to smooth things out. Keep whisking so nothing scorches. The trick is not to rush. After a few minutes, you’ll notice it thickening. Then, you whisk a little hot pudding into your egg yolks (so nobody scrambles), then stir those back into the pot. Smooth, sweet magic. Off the heat, add vanilla and a splash of cream, and let it cool a bit before spooning into cups.
I let mine cool on the counter if I can be patient, but sometimes the fridge wins if I need pudding RIGHT NOW. Then pile on whipped cream and—yep—call it dessert. If you hand this out to anyone, expect serious happy sounds.
The first bite had me grinning ear to ear—way better than the boxed stuff and surprisingly easy! My kids licked their bowls. Totally making this again. — Megan B.
What Gives Butterscotch Pudding Its Unique Flavor
The star here is brown sugar. It’s what sets this pudding apart from boring old vanilla. (No offense to vanilla lovers, but you know what I mean.) The brown sugar brings a deep, molasses-y sweetness. When you stir it around in melted butter, it smells almost like toasted caramel.
Butter is key, too. Use real, salted butter if you can. That gives that buttery, “can’t-put-my-spoon-down” taste. A splash of good vanilla at the end pulls everything together. Compared to caramel, butterscotch has a richer, rounder thing going on. While caramel tries to be sharp, butterscotch pudding is all warmth and comfort, like your favorite sweater.
Little side note, if you’re ever tempted to try something different, you can do half light, half dark brown sugar for extra oomph. Or sneak a touch of bourbon for a grown-up twist.
Tips for the Best Homemade Pudding
I’ve definitely made pudding mistakes in my time. (Lumps… trust me, stir!) So, here are my best tips summed up:
- Whisk your eggs with care, or you’ll get little eggy bits in your pudding.
- Always use a heavy-bottomed saucepan. It helps keep things creamy, not burnt.
- Take your time. If you rush heating, the pudding won’t set up right or taste smooth.
- Don’t skimp on the pinch of salt! It transforms flavor from meh to wow-worthy.
Seriously, don’t forget that salt. Learn from me—once I left it out, and everyone’s faces looked confused. It matters more than you think.
Ingredients in Homemade Butterscotch Pudding
What’s awesome is how basic this ingredient list is. You probably have most of it sitting around already. The must-haves are brown sugar, real butter, eggs (yolks for that velvet texture), milk, vanilla extract, and a little cornstarch to thicken it up.
I use whole milk because it keeps things creamy, but I’ve swapped in half-and-half during dessert emergencies. If you want dairy free, coconut milk is fine—just expect a little different flavor. You don’t need fancy stuff at all. The whipped cream topping really takes it up a notch, especially if you beat in a bit of butterscotch syrup or brown sugar—just sayin’!
Oh, and that basic salt. Don’t underestimate it. A pinch at the start, and maybe a finishing sprinkle if you’re feeling fancy.
Recipes to Use with Butterscotch Whipped Cream
Now, here’s my favorite part: finding excuses to spoon butterscotch whipped cream onto everything. This stuff is magic—not just for pudding.
Picture it on chocolate cream pie (which I make by the truckload—honestly, this easy chocolate cream pie recipe never fails). Or swirl it over brownies for an extra wow factor. Seriously, pancakes at brunch with butterscotch whipped cream? People go nuts.
If you’ve never tried it with apple pie, that’s your weekend project. The way it melts over warm, cinnamon apples… chef’s kiss. Goes with so much more than just pudding, I’m telling you.
Common Questions
Q: Can I make butterscotch pudding ahead of time?
A: Totally, and in fact, it gets even silkier after a night in the fridge. Just cover the surface with plastic wrap to keep it from forming a weird skin.
Q: Is it okay to use light brown sugar instead of dark?
A: You sure can, but go with dark brown sugar if you want extra butterscotch punch.
Q: Can I use store-bought whipped cream?
A: Of course, but homemade is best. (No shame, though!) If you want extra flavor, whip in some brown sugar.
Q: How do I fix lumpy pudding?
A: Strain it through a mesh sieve before chilling. Works every time. (Trust me, I do this more than I’d like.)
Q: What else can I use butterscotch pudding in?
A: Trifle layers, cream puffs, pies, or just eat it out of the fridge like a midnight snack hero.
Sweets, Spooning, and Simple Joy
That’s about it—my humble ode to butterscotch pudding. It’s cozy, simple, and way tastier than the boxed stuff. Don’t hesitate to try your own spin; you’ll surprise yourself. And if you want even more inspiration, check out this recipe for unbelievable butterscotch pudding or dive into gorgeous butterscotch whipped cream ideas at This Old Gal. Go ahead and whip it up—you honestly can’t mess this one up unless you, I dunno, leave out the pudding altogether! 
Homemade Butterscotch Pudding
Ingredients
Method
- In a heavy-bottomed saucepan, combine brown sugar, butter, and a pinch of salt over medium heat until it bubbles.
- Pour in the milk while whisking continuously to smooth out the mixture.
- Continue whisking until the mixture thickens, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks, then gradually add some hot pudding to temper the eggs.
- Stir the egg mixture back into the saucepan, mixing well.
- Remove from heat and add vanilla extract and splash of cream.
- Let cool slightly before serving into cups.
- Chill in the fridge if desired, or enjoy immediately topped with whipped cream.