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