Browned Butter Frosting

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Browning some of the butter for this frosting provides a deep savory-sweet flavor.

SERVESMakes about 4 cups

Browned Butter Frosting

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 ... Read More

GATHER YOUR INGREDIENTS

1

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.

2

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.

3

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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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