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Brown-Butter Glaze

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Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.

  • Yield: Makes 1 cup
Brown-Sugar Pound Cupcakes with Brown-Butter Glaze

Photography: Con Poulos

Source: Martha Stewart Living, February 2009

Ingredients

  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk

Directions

  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

  2. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Reviews Add a comment

  • ALR5638560DW
    9 JUL, 2016
    I had recently tried Browned-Butter Rice Crispy Treats, and knew there was probably a glaze out there. I used this recipe, but I used a little bit more butter, about 2.25cups of the powdered sugar, 2tsp of Vanilla bean paste, and 4 tablespoons of Heavy Cream. Oooommmggg! The browned butter taste was AMAZING. I didn't "remove the sediment" or whatever, like they say to, and it turned out fine. I figured it was taken out for aesthetic reasons. I used the glaze on some scones. :) YUM.
    Reply
  • StarGaiz
    18 APR, 2010
    Made these the other night (comments on the cupcake recipe). I actually like the glaze better than the cake recipe. And I couldn't find any vanilla bean to add (for the pretty little speckles in the glaze), but I realized that since I didn't leave the sediment behind as directed, and I used all of what was in the melted butter, that actually gave it the same appearance as the glaze pictured above, and it wans't gross or anything.
    Reply
  • StarGaiz
    13 APR, 2010
    Is one cup of this glaze enough for the 29 cupcakes the recipe makes, if I like things sweet? Can I use the buttermilk from the cupcake recipe isntead of buying wholemilk just for the glaze? And I've heard others mention thickening this glaze for sending the cupcakes in lunches, etc. What's the right tweaking method thickening it? Thank you for the help with all my questions! -Krystal :) StarGaiz@gmail.com
    Reply
  • MS11934108
    20 MAR, 2010
    This is a great recipe! I've made it several times: it's easy and gets rave reviews!
    Reply
  • ChefTBaks
    24 FEB, 2010
    Made for a bake sale. Yummy
    Reply
  • jessicablich
    27 MAR, 2009
    This glaze is AMAZING!! I used it like frosting and doubled the powdered sugar color = pink!! It was perfect and delicious. I also browned the butter with a split vanilla bean in the butter which made it amazingly tasty. You MUST use this warm though - "use immediately" should not be overlooked!
    Reply
  • kerenuk
    17 MAR, 2009
    you have to try these- really different and VERY moreish! everyone asks me for the recipe and partucularly the glaze-; it's yummy!!
    Reply
  • JillBartlett
    18 FEB, 2009
    Yummy the cupcakes have a carmel taste and are great!
    Reply