Description
This creamy and delicious browned butter frosting is perfect for cakes and cupcakes.
Ingredients
Scale
- ¾ cup unsalted butter (browned and cooled to solid)
- ¼ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 5–6 tbsp heavy cream (COLD, adjust for consistency)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- In a saucepan over medium heat, melt ¾ cup unsalted butter and cook, stirring, until it turns golden brown and smells nutty. Remove from heat and pour into a heatproof bowl. Let it cool at room temperature, then chill until solid but still soft (about 1 hour) or place the brown butter in a bowl then place that in an ice bath stirring continuously until it solidifies, which will take about 10 minutes.
- Using a hand or stand mixer, beat the browned butter and softened butter together on medium-high speed until light and creamy (about 2 minutes).
- Gradually add the sifted powdered sugar, beating on low until combined. Add vanilla extract and salt.
- Add heavy cream, 1 tablespoon at a time, beating on medium-high speed until smooth, fluffy, and pipeable. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar. I like to use a flat beater with the silicone attachment for this step to reduce the bubbles in the icing.
- Use immediately or store in the fridge for up to 3 days. If chilled, let it soften slightly and re-whip before using.
Notes
- This frosting is great for piping on cakes and cupcakes.
- Be sure to chill the browned butter properly to achieve the right texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 150
- Sugar: 20g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg