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.
BROWNED BUTTER FROSTING
This frosting is a rich-tasting classic old-fashioned topping to a buttery cake.
Provided by Land O'Lakes
Categories Frosting Buttercream Frosting Brown Butter Butter Dairy Frosting Cake Dessert Cake Dessert
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 5-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.
- Combine browned butter, powdered sugar and vanilla in bowl. Beat at medium speed, gradually adding enough half & half for desired spreading consistency.
Nutrition Facts : Calories 130 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 23 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
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
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
BURNT BUTTER FROSTING
This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!
Provided by Cheryl
Categories Desserts Frostings and Icings Buttercream
Time 11m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
- Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g
BROWN BUTTER ICING
This simple, brown butter icing is a nutty, rich way to sweeten up our favorite Pumpkin Cake with Brown Butter Icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Frosts 1 nine-inch cake
Number Of Ingredients 4
Steps:
- 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.
- 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.
BROWNED BUTTER FROSTING
This old-fashioned frosting is great on an apple cake or spice cake or cupcakes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, cook butter over low heat until lightly browned. Remove from the heat; cool slightly. , In a large bowl, beat the sugar, butter, 3 tablespoons milk and vanilla until blended. Beat in enough remaining milk to achieve spreading consistency.
Nutrition Facts : Calories 202 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 71mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
BEST EVER BROWNIES WITH BROWNED BUTTER FROSTING
These are truly the the "best ever" brownies! The browned butter frosting makes all the difference.
Provided by Steppmom
Categories Bar Cookie
Time 1h
Yield 36 brownies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Put butter in 9" x 13" baking pan and place in oven to melt while it is heating. In a medium bowl mix together sugar, cocoa, flour and salt.
- Remove pan from oven when butter is melted and add butter to bowl. With wire whisk blend mixture until evenly combined. Add eggs and vanilla and blend with whisk until all eggs are evenly mixed inches Pour batter into pan (no need to grease-the remaining butter in pan will be enough to remove brownies). Bake for 25 minutes, until a toothpick inserted in center comes out with a few crumbs attached-don't overbake. Cool on a wire rack. Frost with Browned Butter Frosting and drizzle with glaze. Cut into bars.
- For frosting:
- Place butter in a small saucepan over medium heat. Heat until butter begins to bubble and butter turns a light golden brown, stirring occasionally. Remove from heat and cool until lukewarm. Add butter, vanilla, powdered sugar and milk. Beat with mixer until light and fluffy. Spread on cooled brownies. Combine cocoa and water in a small zip-lock bag. Knead until thoroughly mixed. Snip a tiny bit off one corner of bag and drizzle contents over frosting.
Nutrition Facts : Calories 189.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 41.2, Sodium 93.1, Carbohydrate 28.2, Fiber 0.7, Sugar 23.5, Protein 1.6
BROWNED BUTTER FROSTING
Make and share this Browned Butter Frosting recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 10m
Yield 60 cookies
Number Of Ingredients 4
Steps:
- In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch).
- Remove from heat.
- Stir in powdered sugar, boiling water, and vanilla.
- Using a wooden spoon, beat until frosting is easy to spread.
- If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable.
- Immediately spread.
- If frosting begins to set up, stir in a small amount of boiling water.
Nutrition Facts : Calories 41.1, Fat 1.5, SaturatedFat 1, Cholesterol 4.1, Sodium 13.7, Carbohydrate 7, Sugar 6.9
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- Melt butter in a medium saucepan over medium, stirring often, until butter is fragrant and golden brown, 8 to 10 minutes. Remove pan from heat; immediately pour butter into a small heatproof bowl. Let stand 15 minutes. Cover; chill until butter is cool and almost firm, about 1 hour, stirring every 15 minutes.
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