BROWN BUTTER BUTTERCREAM FROSTING
Our Brown Butter Buttercream Frosting is a creamy and delicious buttercream frosting with an added nutty, toasty butter flavor that only comes from Brown Butter. So yummy and perfect for Fall desserts!
Provided by Two Sisters Crafting
Categories Frosting
Time 20m
Number Of Ingredients 7
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.
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
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.
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.
SIMPLE VANILLA BUTTERCREAM FROSTING
Provided by Alton Brown
Categories dessert
Time 15m
Yield about 2 cups frosting
Number Of Ingredients 5
Steps:
- Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.
OATMEAL COOKIES WITH BROWN-BUTTER ICING
Found in the Seattle Times - the recipe is courtesy of Joanne Miller of Westminster, Md, via The Baltimore Sun. Full of all the good stuff!
Provided by Busters friend
Categories Drop Cookies
Time 1h
Yield 60 cookies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees.
- Sift together the flour and these dry ingredients: soda through cloves. Set aside.
- Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk.
- Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
- Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
- Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.
BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
GREEN TOMATO CAKE WITH BROWN BUTTER ICING
I thought that this was an interesting use of green tomatoes. The cake is rich made as directed, but I think that it could be lightened easily.
Provided by Chicagopm
Categories Dessert
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Beat butter and sugar with a mixer until creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Combine flour, cinnamon, baking powder, salt, and nutmeg.
- Gradually add dry ingrediens to butter mixture, beating well. (Batter will be soft.)
- Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean.
- Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.
- Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
- Spoon Browned Butter Icing over cake.
Nutrition Facts : Calories 646, Fat 31.1, SaturatedFat 15.7, Cholesterol 113.9, Sodium 412.3, Carbohydrate 88.8, Fiber 2.6, Sugar 60.6, Protein 7.4
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