Brown Butter Frosting
This brown butter frosting recipe adds so much flavor and nuttiness to cakes and cupcakes. You can also use it as a filling between layer cakes.
Ingredients
- 1 cup salted butter
- 2 teaspoons vanilla extract
- 4 cups powdered sugar 1 lb.
- 4-5 tablespoons heavy whipping cream
Instructions
- In a large saucepan or skillet, heat butter over medium heat until fully melted.
- Stirring constantly or swirling the pan, continue heating until butter begins to simmer. The bubbles will gradually become smaller until a foam covers the top of the melted butter. Once the butter foams, cook just a few seconds longer until you see the butter caramelizing in the pan - turning a golden brown color.
- Remove from heat and transfer brown butter to a bowl to cool.
- Leave butter to cool until it solidifies. This will take about an hour at room temperature. You can also place in the refrigerator for 30 minutes or so. Solidified brown butter should be soft (just like if you were bringing sticks of butter to room temperature.)
- Transfer butter to the bowl of a standing mixer.
- Use the whisk attachment to ship butter until smooth and creamy.
- Add powdered sugar, beating on low speed and gradually increasing speed until the butter is fully incorporated into the sugar (mixture will be crumbly).
- Add vanilla extract and two tablespoons of the cream, beating and scraping the bowl to combine fully.
- With the mixer on medium high speed, continue to drizzle in additional 2-3 tablespoons of heavy cream until desired consistency is achieved.
- Whip on high 1-2 minutes more for an extra fluffy frosting.
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Notes
Storage: Store leftover frosting in an airtight container in the fridge for up 7 days or in the freezer for up to 2 months. Notes: It takes about 5-8 minutes for the butter to reach a deep golden color. Using a larger pan versus a small saucepan will speed up the process because the butter can melt in a thin layer. It also helps to use a light colored pan so you can tell exactly when the butter browns, to avoid it being burned. Remove the brown butter from the heat quickly; it will burn if left too long. Do not cook above medium-low heat. Milk can be substituted for heavy cream. The frosting will require less milk to thin out. If you want more control of the salt content, you can use unsalted butter. Add in a pinch or two of salt to the mixture. Our delicious brown butter frosting recipe makes 2 cups which is enough to decorate 24 cupcakes or small sheet cake. To pipe taller swirls, double the recipe.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 0.2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 6mg | Sugar: 20g | Vitamin A: 273IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.02mg
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