Browned Butter Glaze Recipes

BROWN BUTTER GLAZE

Steps:

• 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.)
• Immediately pour brown butter into a bowl, leaving behind as much of the dark solids in the pan as possible. (You can also pour the brown butter through a fine mesh strainer, if desired.) Set aside to cool just slightly while you sift and measure your powdered sugar.
• Gradually add the powdered sugar to the brown butter, whisking to combine. Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency for dipping, drizzling, or pouring.

BROWN-BUTTER GLAZE

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.

BROWN-BUTTER GLAZE

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

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

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.

VANILLA BUTTER GLAZE

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.

BUTTER GLAZE

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

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.