BROWN BUTTER FROSTING
Brown butter frosting is an 'old' recipe that is not commonly used anymore; however it is delicious. It is easy to make as long as you are careful to not burn the butter. This frosting is great on top of brownies.
Provided by blueyedfeather
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
- Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 31.4 g, Cholesterol 12.4 mg, Fat 4.7 g, Protein 0.1 g, SaturatedFat 3 g, Sodium 34.3 mg, Sugar 30.9 g
CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON
This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency.
Provided by metread
Categories Desserts Frostings and Icings Cream Cheese
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
- Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
- Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 41.6 g, Cholesterol 54.4 mg, Fat 19 g, Protein 1.6 g, SaturatedFat 12 g, Sodium 138.3 mg, Sugar 40.4 g
BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING
This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.
Provided by Kim
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 24
Number Of Ingredients 19
Steps:
- Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
- Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
- Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
- While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
- Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
- Spread frosting over the cooled cake. Chill cake until ready to serve.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g
BANANA BREAD BARS WITH BROWN BUTTER FROSTING
I found these on the Life's Simple Measures blog and the cake is the BEST banana bread that I've ever had. The cake is extremely dense and moist.
Provided by Hollie Cameron
Categories Other Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. 1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
- 2. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
- 3. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- 4. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
BROWN-BUTTER FROSTING
This four-ingredient frosting actually has five ingredients-the last being the toasty bits of butter you get from slowly cooking butter until it is brown. Taking this extra step elevates a regular frosting to something really special. Top your favorite vanilla or chocolate cupcakes with it, or spread it on banana bread.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 1 1/2 cups frosting (enough for 12 cupcakes)
Number Of Ingredients 4
Steps:
- Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
- Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING
From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g
BANANA RUM BARS WITH BROWN BUTTER RUM CRèME FROSTING
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Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- Preheat oven to 350F.
- Line a 13×9" pan with foil leaving a 1" rim above (this will help with removing it from the pan later). Assemble the crust:
- In a bowl, beat the butter with an electric mixer on high for a minute or until light and fluffy.
- Add in the sugar and vanilla.
- Beat until well combined, scraping the bowl down occasionally.
- Add in the flour, cinnamon and salt just until combined. The mixture will be crumbly.
- Dump the mixture in to the ungreased pan and press down evenly.
- Bake for 15-20 minutes or until the crust is a light brown.
- Set the pan on a wire rack to cool while you make the filing. Make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for a minute.
- Add in the brown sugar, baking soda and salt and beat until well combined, scraping the bowl occasionally.
- Add in the eggs, bananas, rum and extract; mix well.
- Add in the flour mix just until combined.
- Remove from the mixer attachment and finish mixing the rest with a spoon. Don't overbeat, just mix until it's combined.
- Spread over the crust and bake 40-45 minutes or until the center comes out clean with tested with a wooden skewer.
- Cool on a wire rack until completely cooled. Make the frosting:
- In the bowl of a stand mixer fitted with the whip attachment, add the browned butter, mascarpone and cream cheese. Beat on high for 2 minutes or until the mixture becomes light and fluffy.
- Add in confectioner's sugar 1 cup at a time mixing on low.
- Once all the sugar is in, add in the rum and extract and mix well.
- Add in the heavy cream to thin it out just slightly to make it more of a spreadable consistency.
- When the bars are cooled completely, grab the foil and lift the entire dessert out.
- Place on a serving platter and gently remove the foil. I was able to just tug it in half and pull both sides out.
- Spread the frosting on top. If you have extra...BONUS! This frosting stores beautifully in the fridge.
- Using a clean, sharp knife, cut into squares.
SOUR CREAM BANANA BARS WITH BROWN BUTTER FROSTING
Make and share this Sour Cream Banana Bars with Brown Butter Frosting recipe from Food.com.
Provided by rsarahl
Categories Bar Cookie
Time 30m
Yield 36-42 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Grease and flour a 15-1/2 x 10-1/2 x 1 inch jelly roll pan.
- In bowl of a stand mixer combine sugar, sour cream, butter and eggs on low speed for 1 minute; scrape the sides of the bowl once or twice to ensure that the ingredients are all combined.
- Add the bananas and vanilla and beat for 30 seconds on low speed.
- Add the flour, salt and baking soda and beat until combined; medium speed, scraping bowl when necessary, for about 1 minute.
- Fold in the nuts, if desired.
- Spread dough in prepared pan; use a spatula to get the dough evenly spread on the pan.
- Bake for 20 to 25 minutes or until light brown.
- Cool in the pan.
- Prepare the frosting by heating the butter in a medium size saucepan over medium heat until slightly frothy and just brown but not burned; remove from heat.
- Mix in the powdered sugar, vanilla and milk; whisk until smooth and fluffy.
- Spread frosting on cooled cake.
- Cut into 2 x 2 inch bars.
Nutrition Facts : Calories 155.4, Fat 6.7, SaturatedFat 3.5, Cholesterol 24.9, Sodium 138.6, Carbohydrate 22.9, Fiber 0.5, Sugar 16.2, Protein 1.7
BROWN BUTTER FROSTING
I love this frosting its quick to make and tastes like penuche, I always double the recipe,
Provided by Gail Herbest
Categories Spreads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Place butter in sauce pan and over medium-high heat cook, stir constantly until light tan in color. Remove from heat
- 2. In large mixing bowl pour in browned butter and slowly mix in powdered sugar, vanilla and milk, beat on high speed until light and fluffy.
- 3. This frosting sets up quickly how ever I make it the night before and give it 20 sec at a time in microwave until spreading consistency. it pipes nice
BANANA BREAD BARS WITH BROWN BUTTER FROSTING
Banana bread bars with brown butter frosting.
Provided by AllieGeekPi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
- Beat white sugar, sour cream, 1/2 cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
- Bake in the preheated oven until golden, about 27 minutes. Cool.
- Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
- Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 90.1 g, Cholesterol 80.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 12.9 g, Sodium 383.9 mg, Sugar 68.8 g
PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING
Make and share this Pumpkin Walnut Cookies With Brown Butter Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
- In another bowl, cream the butter and sugar until evenly combined.
- Add in the eggs, pumpkin, and vanilla; beat well.
- Add the dry ingredients and mix thoroughly; stir in the walnuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
- *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
- Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
- To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
- In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
- Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
- When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
- Let icing set before stacking the cookies or they will stick together.
Nutrition Facts : Calories 106.4, Fat 3.6, SaturatedFat 1.3, Cholesterol 13.4, Sodium 90, Carbohydrate 17.6, Fiber 0.5, Sugar 11.8, Protein 1.4
CARDAMOM, BROWN BUTTER CARROT CAKE WITH ESPRESSO FROSTING
Steps:
- For the spiced carrot cake: Preheat the oven to 350 degrees F. Butter a 9-by-9-by-3-inch square baking pan. Line the pan with parchment paper and butter and flour the paper.
- Brown the butter in a small stainless-steel saucepan over medium-high heat. It should melt, foam and then the foam should subside. When you smell a nutty aroma, remove the butter from the heat. Remember that it will continue to brown as it cools.
- Combine the flour, baking powder, baking soda, cardamom, cinnamon, cloves and salt in a medium bowl. Whisk together the olive oil, vegetable oil, browned butter and vanilla in a medium bowl. Mix the eggs, granulated sugar and brown sugar in an electric mixer until fluffy, about 4 minutes.
- Drizzle the oil mixture into the mixer and whisk until light and fluffy, 2 to 3 minutes. Transfer to a large mixing bowl and fold the dry ingredients into the mixture with a rubber spatula until combined, then stir in the carrots. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
- For the frosting: Dissolve the espresso powder in 2 tablespoons of hot water. Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add the confectioners' sugar, espresso and cardamom and beat until light and fluffy.
- To assemble: Remove the cake from the pan and let cool on a wire rack. Cut into 9 squares, then split each square in half horizontally. Spread some of the icing between two cake layers, then generously spread icing over the top and garnish with the candied walnuts.
COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING
From the taste of home site these light, coconut drenched cookies are for you if you like coconut. When they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties
Provided by Bonnie G 2
Categories Drop Cookies
Time 55m
Yield 66 cookies, 66 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
- Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
- In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
- Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts : Calories 107.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 12, Sodium 76.5, Carbohydrate 16.3, Fiber 0.5, Sugar 11.6, Protein 1
BANANA SNACK CAKE WITH BROWN-BUTTER FROSTING
I always seem to have "over-ripe" bananas that I try to use before they become way too mushy. I found this recipe in Good Housekeeping and tried it. All the other ingredients are staples in my pantry and it's a great way to use up those extra bananas -- my family thinks it is really delicious as well.
Provided by TasteTester
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- To prepare Banana Snack Cake:.
- Preheat oven to 350°F Grease and flour 13" by 9" metal baking pan.
- In small bowl, mix bananas, lemon juice, and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, with mixer at medium speed, beat butter with granulated and brown sugars 5 minutes or until light and creamy, scraping bowl often with rubber spatula.
- Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat just until smooth.
- Spoon batter into pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Coo cake in pan on wire rack.
- To prepare Brown-Butter Frosting:.
- In 1-quart saucepan, heat butter on medium heat 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm.
- In large bowl, with mixer at medium speed, beat butter, sugar, milk, and vanilla until creamy and smooth. Spread frosting evenly over cooled cake.
Nutrition Facts : Calories 431.1, Fat 14.8, SaturatedFat 9, Cholesterol 71.7, Sodium 296.1, Carbohydrate 72.1, Fiber 1, Sugar 53.3, Protein 3.7
BROWN BUTTER CREAM CHEESE FROSTING
From: The Cake Mix Doctor; found online and posted in response to a request. Prep time is a guess-timate.
Provided by Impera_Magna
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, melt butter; heat until the butter browns, about 4 minutes.
- Meanwhile, place the cream cheese in a large mixing bowl.
- Pour the hot butter over the cream cheese and add the vanilla.
- Blend with an electric mixer on low speed until the butter and cream cheese are smooth and combined.
- Add the sugar, a little at a time, beating on low until the sugar is incorporated.
- Once it has all been added, increase the mixer speed to medium for 20 seconds and beat until fluffy.
- http://www.cakemixdoctor.com/ask/newsletter/issues/pagemaker.cgi?1138376541.txt.
CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON
"This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency."
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
- Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
- Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
BROWN BUTTER FROSTING
Make and share this Brown Butter Frosting recipe from Food.com.
Provided by Jollymae
Categories Dessert
Time 10m
Yield 1 Batch, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in heavy saucepan until a delicate brown.
- Mix in powdered sugar, vanilla, and milk until smooth.
Nutrition Facts : Calories 1381.9, Fat 48, SaturatedFat 30.2, Cholesterol 128.4, Sodium 352.1, Carbohydrate 241.7, Sugar 235.6, Protein 2
SOUR CREAM COOKIES WITH BROWN BUTTER FROSTING RECIPE
Provided by LimericksLady
Number Of Ingredients 9
Steps:
- 1. Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla. 2. Sift dry indredients together and add alternating with sour cream to creamed mixture. 3. Drop by teaspoonfuls onto greased cookie sheet. 4. Bake at 350 for about 12 minutes. (I do 7 or 8). 5. Cool and frost. 6. Frost with Brown Butter Frosting. Brown 3 tablespoons butter, add 1 1/2 cups sifted powdered sugar, 1 Tablespoon milk, and 1/2 tsp. vanilla. Beat until smooth. Be careful not to brown the butter in the frosting too much. :)
BROWN BUTTER BUTTERCREAM FROSTING
Brown Butter Buttercream Frosting - creamy and delicious buttercream frosting with an added nutty, toasty butter flavor that only comes from Brown Butter. So delicious and perfect for Fall desserts!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Place 1/2 cup of butter in a skillet on medium heat. Melt the butter and then allow it to continue to simmer on medium heat. The melted butter will start to bubble and a foam will appear and then brown crystals will begin to form. Stir every 30 seconds for about 6-7 minutes. It will be golden brown, with yummy bits of brown butter goodness floating in the melted butter. When you reach this stage take the brown butter off the heat and pour it into a glass bowl to cool.
- Allow the brown butter to cool but not solidify. Leave it on the counter, not the refrigerator.
- Add the softened butter and the powdered sugar to a mixing bowl.
- Now add the brown butter to the mixing bowl. Use a spatula and make sure you get every bit of the yummy brown butter solids into the mixing bowl.
- Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
- Add 1 tablespoon of milk and mix until it is the frosting right consistency. Continue to add milk a teaspoon at a time until it is the right consistency.
BROWN BUTTER FROSTING
I found this recipe in a microwave cookbook I bought at the libary for a quarter. Its a good frosting for cakes of any kind.
Provided by m f4379
Categories Dessert
Time 20m
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Melt butter in microwave for 3 to 5 minutes in a microwaveable bowl.
- Watch it closely after 3 minutes.
- Stir in sugar.
- Blend in cream and vanilla.
- Beat until smooth and spreadable.
Nutrition Facts : Calories 107.2, Fat 3.3, SaturatedFat 2.1, Cholesterol 9, Sodium 21.1, Carbohydrate 20, Sugar 19.6, Protein 0.1
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