I did not have cream or butterscotch liqueur, but I did have a cream and caramel liqueur (kind of like a non-fruity Amarula cream, as it was from South Africa). To induce butterscotch, I made it as follows: 40 caramel-cream liqueur, 30 Creme de Cacao, 20 Blended Scotch. Sweet, but with a bite of Scotch balancing things. I wonder what you think!