Browned Butter.
It is one of my all-time favorite flavors. It's rich and nutty, almost smelling of toffee. So different than plain butter. And so unique. I have plans to try browned butter in many ways!
If you've never browned butter before it can be tricky, because you have to watch it very closely. It seems like it's never going to get there. Then, all of a sudden, it's perfect. Then, suddenly, it's burned. And you have to take it off the heat at the right moment. I took a ton of (pretty awful) pictures. But I think they get the stages across pretty well.
Ingredients:
5 tablespoons butter (I use salted...I like the flavor better)
1 tablespoon vanilla
1/2 cup cream
5 1/2 - 6 cups powdered sugar
In a small saucepan over medium low heat begin to melt the butter.
Once the butter is completely melted turn the heat down to low.
The melted butter starts to get pretty bubbly.
Then begins to foam up. Stir frequently at this point so you can see the bottom of the pan under the foam.
Even more foam! Keep stirring!
All of a sudden, you see tiny brown bits as you stir.
Take it off the heat. The bottom of the pan has little browned bits when you move the foam out of the way.
That, my friends, is browned butter. Smell it. Delicious, right?
Allow the hot butter to cool for 10 minutes. Then add to the bowl of a standing mixer. Add the vanilla and 1/4 cup of the cream. Then add half of the powdered sugar and mix thoroughly.
Add the remaining 1/4 cup of cream and mix. Add the rest of the powdered sugar (adding in more if desired) till you reach the consistency you want.
The browned butter gives a nice color to the frosting and, again, a rich taste that is simply divine. Can you tell yet that I kinda like browned butter?
Spread over the cooled cake. This recipe only makes enough for the top of a 9x13 inch cake. So if you are making a layered cake you'll want to double or triple the recipe depending on what filling you use.
Let's eat!
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