Browned Butter Frosting

"This is a cozy frosting--nothing too fancy or frilly, but the taste will really ignite your senses! This frosting takes well to spicy or fruity cakes; I love it on pumpkin and apple cakes."
 
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Ready In:
20mins
Ingredients:
5
Yields:
1 1/2 cups
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ingredients

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directions

  • In a small saucepan over moderately low heat, melt 1 stick of the butter; continue heating, swirling the pan to prevent burning, until the butter turns nut brown.
  • Transfer the butter to a medium bowl.
  • Using an electric mixer on low speed, gradually blend in the powdered sugar and salt alternately with the milk and vanilla, until the frosting is smooth.
  • Beat in the remaining butter, bit by bit.
  • Refrigerate until mixture is cool and thick enough to spread.
  • Keep frosted cake or cupcakes refridgerated, since the frosting has a tendency to soften and drip off the sides if it gets too warm.

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Reviews

  1. Very, very good! I've been making this recipe (from another source) for years. And I had to trade my pumpkin bread recipe to a local chef to get it! It's really good on pumpkin, banana or sweet potato bread. It's a staple in my kitchen now.
     
  2. I halved this and made this frosting using margarine as a substitute for butter. I had to use 1/4 cup milk and not 1/8 cup. This was very nice when spread on an apple cake. Thank you for posting!
     
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