It only takes five things to make this brown butter frosting that is smooth and creamy.
SERVINGS: 12 SERVINGS– 1 cup unsalted butter divided (230 grams; 2 sticks)– 3 cups powdered sugar (360 grams)– 2 to 3 tablespoons heavy cream (30 to 45 ml)– 1 teaspoon pure vanilla extract– Tiny pinch of salt
Ingredients
Step 1
Cut ½ cup (115 grammes) butter into tablespoon-sized pieces and place in a light-colored skillet or pot. Butter should melt thoroughly in the skillet over medium-low heat.
Step 2
Stir butter often with a rubber spatula as you cook. Butter will bubble/sputter and foam after melting. Small milk solids will sink to the bottom of the pan and brown quickly.
Step 3
When milk solids brown on the pan and a nutty fragrance appears, the butter is browned. To accelerate browning, raise the heat to medium.
Step 4
Immediately remove the skillet from heat and pour butter into a heatproof dish. Remember to scrape off the browned bits from the bottom of the pan—they contain all the flavour!
Step 5
Place uncovered in the fridge until butter solidifies but is not cold. Put the browned butter back on the counter to warm up before combining the frosting. Set the other stick of butter on the counter to soften.
Step 6
Add the browned butter and butter to a stand mixer with the paddle attachment (or a large mixing bowl if using a handheld mixer) after they reach room temperature. Mix the butters on medium speed until smooth.
Step 7
Mix half the powdered sugar on low speed until well incorporated, then add the other half.
Step 8
Add the heavy whipping cream, vanilla extract, and salt and beat on low-medium speed until incorporated, stopping to scrape the bowl. Frost cupcakes, cakes, etc.