Rich buttercream frosting made with homemade brown butter.
It’s brown butter week here at Sweet as a Cookie! This week I will be sharing 3 of my own recipes using brown butter. At the end of the week I’ll be sharing a roundup of even more brown butter recipes from other bloggers across the blogosphere. We’re kicking off brown butter week with a fantastic recipe for brown butter buttercream.
This brown butter buttercream is incredibly smooth and slightly nutty in flavor. Using brown butter can take any recipe to a whole new level. By adding it to frosting we made the flavor more mature. This buttercream would be great on carrot cake, pecan cake, or any cake that pairs well with a slightly nutty flavor.
Starting now every week I will be sharing 3 recipes using one “key” ingredient. The ingredient may be unusual, common, or just plain fun. I often find myself having leftover ingredients from a certain recipe that didn’t require too much. To solve this problem I am coming up with more recipes that you can make with certain ingredients.
I hope you all like this new series. If any of you have any ideas for ingredients that you would like me to incorporate into recipes feel free to let me know in the comment section below 🙂
- 1/2 cup butter
- 2 cups powdered sugar, sifted
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- To make the brown butter; melt butter in a small saucepan over medium heat.
- Stir the butter so it cooks evenly.
- The butter will foam and transform from lemon yellow to golden yellow to a light brown.
- When the butter is done it will have a nutty aroma.
- Remove the butter from the heat and transfer to a heat safe bowl.
- Allow the butter to solidify in the refrigerator. Once solid bring to room temperature on the counter.
- In a large bowl cream together the softened brown butter, vanilla and heavy whipping cream.
- Once combined slowly mix in sifted powdered sugar.
- Mix until frosting is light and fluffy.