Browned Butter Icing Recipes

BROWN BUTTER BUTTERCREAM FROSTING

Steps:

• Place 1/2 cup of butter in a skillet on medium heat. Melt the butter and then allow it to continue to simmer on medium heat. The melted butter will start to bubble and a foam will appear and then brown crystals will begin to form. Stir every 30 seconds for about 6-7 minutes. It will be golden brown, with yummy bits of brown butter goodness floating in the melted butter. When you reach this stage take the brown butter off the heat and pour it into a glass bowl to cool.
• Allow the brown butter to cool but not solidify. Leave it on the counter, not the refrigerator.
• Add the softened butter and the powdered sugar to a mixing bowl.
• Now add the brown butter to the mixing bowl. Use a spatula and make sure you get every bit of the yummy brown butter solids into the mixing bowl.
• Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
• Add 1 tablespoon of milk and mix until it is the frosting right consistency. Continue to add milk a teaspoon at a time until it is the right consistency.

BROWN BUTTER ICING

Steps:

• In a medium saucepan over medium heat, melt butter until it turns golden in color and has a nutty aroma. Remove from heat and allow to cool 10-15 minutes.
• Pour butter into a large mixing bowl,and gradually add in powdered sugar. Add milk and beat until smooth.

BROWNED BUTTER FROSTING

Steps:

• Melt butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 5-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.
• Combine browned butter, powdered sugar and vanilla in bowl. Beat at medium speed, gradually adding enough half & half for desired spreading consistency.

BROWN BUTTER ICING

Steps:

• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
• Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

BROWN BUTTER FROSTING

Steps:

• Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
• Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

BROWNED BUTTER ICING

Steps:

• Heat the butter in a saucepan over low heat until golden brown, about 15 minutes. Remove from heat and stir in the confectioners' sugar, cream, and vanilla extract. Add water, mixing vigorously until smooth.

BROWNED BUTTER FROSTING

Steps:

• In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch).
• Remove from heat.
• Stir in powdered sugar, boiling water, and vanilla.
• Using a wooden spoon, beat until frosting is easy to spread.
• If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable.
• Immediately spread.
• If frosting begins to set up, stir in a small amount of boiling water.

BROWN-BUTTER FROSTING

Steps:

• Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
• Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.