Browned Butter Glaze Recipes

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BROWN-BUTTER GLAZE



Brown-Butter Glaze image

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

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

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.

BROWNED-BUTTER GLAZE



Browned-Butter Glaze image

Use this old-fashioned glaze for a lovely nutty flavor with a touch of lemon. Incredibly quick and simple! Goes great on pound cake or anywhere else. From Country Living

Provided by Tee Lee

Categories     Dessert

Time 20m

Yield 2 cups (approx), 6 serving(s)

Number Of Ingredients 6

1/4 cup unsalted butter
1 1/4 cups sifted confectioners' sugar
1/4 teaspoon salt
2 tablespoons whole milk
1 teaspoon lemon juice
1 lemon, zest of

Steps:

  • Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly).
  • Whisk the sugar, salt, milk, lemon juice, and zest together.
  • Add the melted butter in a stream while whisking until smooth; drizzle over cake.

BROWN BUTTER FROSTING



Brown Butter Frosting image

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

¼ cup butter
2 ½ cups confectioners' sugar
2 tablespoons milk, or more as needed
1 teaspoon vanilla extract

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

VANILLA BUTTER GLAZE



Vanilla Butter Glaze image

This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes.

Provided by Vseward Chef-V

Categories     Sauces

Time 13m

Yield 12 serving(s)

Number Of Ingredients 4

3 tablespoons butter, melted
2 1/4 cups confectioners' sugar
3 tablespoons water
1 1/2 teaspoons pure vanilla extract

Steps:

  • Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
  • Let stand 3 minutes or until thickened.
  • Drizzle on cake.

Nutrition Facts : Calories 114.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.9, Carbohydrate 22.5, Sugar 22.1

BUTTER GLAZE



Butter Glaze image

Use this glaze to make our Toadstool Cupcakes. Make the glaze just before you are ready to ice the cooled cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 10 cupcakes

Number Of Ingredients 3

2 3/4 sticks (11 ounces) unsalted butter
3/4 cup plus 1 tablespoon milk
3 pounds (10 1/2 cups) confectioners' sugar, sifted

Steps:

  • Melt butter in a saucepan over medium heat. Remove from heat. Stir in milk.
  • Whisk together butter mixture and the sugar in a large bowl until icing is opaque and thickened but still pourable, 4 to 5 minutes. Use immediately.

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE



Cranberry Cookies with Browned Butter Glaze image

I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. -Laurie Cornett, Charlevoix, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1 large egg, room temperature
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup 2% milk
2-1/2 cups coarsely chopped fresh cranberries
1 cup white baking chips
1 cup chopped pecans or walnuts
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons water

Steps:

  • Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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  • Place your butter in a small saucepan, over medium-low heat melt butter; it will snap, sizzle and pop, swirl it around every once in a while, when it starts foaming up let it sit on low until foaming subsides, by then your butter should have a nutty aroma and a caramel color. Remove from heat and cool for a few minutes.
  • In a small mixing bowl, measure powdered sugar and pour in browned butter and water, add a pinch of salt and whisk until smooth and pipeable or spreadable. If it seizes up on you or is too thick, add a teaspoon of water at a time until thin enough to pipe or spread. Whisking well to combine.
  • Drizzle on your baked goods with a spoon, or pour your glaze into a piping bag (baggies work great too) for piping. Simply snip the end (or corner from a baggie). Be sure to snip a tiny bit initially and see how the stream comes out, if too tight, snip a bit more off until you get the desired amount.
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  • Cut butter into tablespooon-sized pats and melt over medium heat in a small heavy-bottomed skillet. Choose a skillet that's light in color (stainless or white/ivory enameled) so you can monitor the color of the butter as it browns. When foaming subsides, continue cooking, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch it closely! It can burn quickly.)
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Top Asked Questions

What can I add to brown butter for a glaze?
Whisk the powdered sugar and a pinch of salt into the brown butter in a couple of additions. (Photo 04) Add enough milk or half and half until the glaze is as thick or thin as you like for your recipe (anywhere from 1-3 tablespoons), and flavor it with vanilla extract.
How do you make glaze with milk and butter?
To make the glaze, add butter to a heavy saucepan. Cook butter over medium heat until it starts to foam, stirring frequently. Stop stirring, and let it continue to cook until amber brown. Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency.
What is brown butter glaze and what does it taste like?
When added to a basic sugar glaze, it elevates cakes and desserts to bakery status. Glazes in general can be quite sweet, and the warmth brown butter brings to the table is such a great way to add flavor and richness. It’s incredibly easy to make, too!
How do you make glazed buttercream frosting?
Heat and stir butter in a light bottomed pan over medium until golden brown in color. Transfer brown butter to bowl and add powdered sugar and hot water a teaspoon at a time until glaze is a thick drizzling consistency. Stir with fork or whisk until completely smooth.

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