Burnt Butter Frosting Recipes

BROWN BUTTER BUTTERCREAM FROSTING

Steps:

• Place 1/2 cup of butter in a skillet on medium heat. Melt the butter and then allow it to continue to simmer on medium heat. The melted butter will start to bubble and a foam will appear and then brown crystals will begin to form. Stir every 30 seconds for about 6-7 minutes. It will be golden brown, with yummy bits of brown butter goodness floating in the melted butter. When you reach this stage take the brown butter off the heat and pour it into a glass bowl to cool.
• Allow the brown butter to cool but not solidify. Leave it on the counter, not the refrigerator.
• Add the softened butter and the powdered sugar to a mixing bowl.
• Now add the brown butter to the mixing bowl. Use a spatula and make sure you get every bit of the yummy brown butter solids into the mixing bowl.
• Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
• Add 1 tablespoon of milk and mix until it is the frosting right consistency. Continue to add milk a teaspoon at a time until it is the right consistency.

BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Steps:

• Cookies.
• Cream butter.
• Add sugar and eggs, cream together.
• Sift flour, baking powder, baking soda, and salt together.
• Add to sugar mixture with sour cream and vanilla.
• Blend in nuts.
• Chill until firm enough to drop onto cookie sheet.
• Bake 10-15 minutes at 400°.
• When cool, ice with.
• Burnt Butter Icing.
• Melt butter until golden brown.
• Blend in confedtioner's sugar and vanilla.
• Stir in 1-2 T hot water until icing spreads smoothly.
• This amount of icing is enough to frost about 30 cookies.

CASHEW COOKIES WITH BURNED BUTTER FROSTING

Steps:

• Preheat oven to 350* and grease the cookie sheets.
• In a large bowl, cream together the butter and brown sugar until light and fluffy.
• Add the egg, beating well.
• Stir in the sour cream and vanilla.
• Combine the flour, baking powder, baking soda and salt.
• Gradually stir dry ingredients into the creamed mixture.
• Fold in the cashew pieces.
• Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 12-15 minutes.
• Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
• For Frosting:.
• Melt the butter in a saucepan over medium heat.
• Cook until it turns a light brown color, being careful not to burn it.
• Remove from heat and stir in the heavy cream.
• Gradually beat in the powdered sugar and vanilla until smooth.
• Spread onto cooled cookies.

SOUR CREAM COOKIES W/ BURNT BUTTER ICING

Steps:

• Mix together:.
• Shortening, granular sugar & eggs.
• Stir in:.
• Sour cream and vanilla.
• Sift together & stir in: (an electric mixer may be used).
• Flour, soda, baing powder and salt until well mixed.
• Chill in refridgerator for at least 1 hour.
• Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
• Icing: (Icing lovers may want to double, I recomend it!).
• While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
• Remove from stovetop.
• Blend in powdered sugar gradually.
• Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
• **You may want to use different food colorings to suit the holiday/occation**.