Browned Butter Frosting
By Sarah EwaldPublished on February 14, 2020
Time
1¼ hours
Yield
Makes about 4 cups
Ingredients
12 tablespoons unsalted butter, plus 12 tablespoons unsalted butter, softened3 tablespoons heavy cream 2 ½ teaspoons vanilla extract ¼ teaspoon table salt 3 cups (12 ounces/340 grams) confectioners' sugar
Instructions
- Melt 12 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling skillet and stirring often with rubber spatula, until butter is dark golden brown and has nutty aroma, about 3 minutes longer. Transfer browned butter to small heatproof bowl. Let cool for 30 minutes at room temperature.
- Using stand mixer fitted with paddle, beat browned butter, cream, vanilla, salt, and remaining 12 tablespoons butter on medium-high speed until smooth, about 1 minute. Reduce speed to medium-low, slowly add sugar, and beat until incorporated and smooth, about 2 minutes.
- Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 3 days. Let soften at room temperature, about 2 hours, then rewhip on medium speed until smooth, 2 to 5 minutes.)
Time
1¼ hoursYield
Makes about 4 cupsIngredients
12 tablespoons unsalted butter, plus 12 tablespoons unsalted butter, softened
3 tablespoons heavy cream
2 ½ teaspoons vanilla extract
¼ teaspoon table salt
3 cups (12 ounces/340 grams) confectioners' sugar
Ingredients
12 tablespoons unsalted butter, plus 12 tablespoons unsalted butter, softened
3 tablespoons heavy cream
2 ½ teaspoons vanilla extract
¼ teaspoon table salt
3 cups (12 ounces/340 grams) confectioners' sugar
Ingredients
12 tablespoons unsalted butter, plus 12 tablespoons unsalted butter, softened
3 tablespoons heavy cream
2 ½ teaspoons vanilla extract
¼ teaspoon table salt
3 cups (12 ounces/340 grams) confectioners' sugar
Why This Recipe Works
We were after a frosting that was sweet yet balanced with toasted, nutty browned-butter flavor. Cooking some of the butter until the milk solids browned added toffee-like notes. Allowing the browned butter to cool before mixing it into the frosting ensured that the frosting was thick enough to spread, and beating it for 5 minutes in a stand mixer helped it become light and fluffy.
Instructions
- Melt 12 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling skillet and stirring often with rubber spatula, until butter is dark golden brown and has nutty aroma, about 3 minutes longer. Transfer browned butter to small heatproof bowl. Let cool for 30 minutes at room temperature.
- Using stand mixer fitted with paddle, beat browned butter, cream, vanilla, salt, and remaining 12 tablespoons butter on medium-high speed until smooth, about 1 minute. Reduce speed to medium-low, slowly add sugar, and beat until incorporated and smooth, about 2 minutes.
- Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 3 days. Let soften at room temperature, about 2 hours, then rewhip on medium speed until smooth, 2 to 5 minutes.)
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