Brown Butter Frosting
This rich and creamy brown butter frosting elevates any dessert with its nutty, caramel flavor, perfect for cupcakes, cakes, and brownies.
Ingredients
For the Frosting
- 1 cup unsalted butter Use real butter for best flavor; European-style butter is recommended.
- 4 cups powdered sugar Sift if lumpy for a smoother texture.
- 1/4 cup heavy cream Adjust for desired consistency; can substitute with whole milk.
- 1 teaspoon vanilla extract Use pure vanilla if possible.
- 1 pinch salt Balances sweetness; reduce if using salted butter.
Instructions
Preparation
- Set out your butter, powdered sugar, cream, vanilla, and salt.
- Measure powdered sugar into a large bowl and line the saucepan nearby.
Browning the Butter
- Place the butter in a medium saucepan over medium heat, cut into chunks for even melting.
- Stir constantly until it foams, then subsides and begins to turn golden brown with nutty aroma.
- Once you see brown specks and smell a hazelnut aroma, remove from heat immediately.
Cooling and Mixing
- Pour the browned butter into a heat-safe bowl to cool slightly.
- In another bowl, combine the powdered sugar and a pinch of salt.
- Add in the browned butter, heavy cream, and vanilla to the sugar mixture.
- Mix on low speed to avoid a sugar puff, then increase to medium until smooth.
- Adjust consistency with more heavy cream if needed.
Serving
- Use immediately to frost cakes or cupcakes, or refrigerate for up to a week.
Notes
Store in an airtight container; if refrigerated, bring to room temperature and re-beat before using.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 12gFat: 5gSaturated Fat: 3gSodium: 40mgSugar: 11g
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