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Brown Butter Icing

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Browning the butter gives this icing a nutty flavor. The consistency should be thin enough to spread but not runny.
Martha Stewart Living, November 1998
  • Yield Frosts 1 nine-inch cake
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Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

Directions

  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
  2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

Recipe Reviews

  • Chef_Kingston
    26 Sep, 2011

    HOLY COW. This icing tastes like homemade caramel. Amazing. Definitely double it. Triple it, even.

  • ambschri
    11 Dec, 2010

    Yum. This is crazy good icing, but it doesn't make a lot, so you might want to double it.

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