Browned Butter Cream Cheese Frosting Food

PUMPKIN WHOOPIE PIES WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Prep: Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• Make the whoopie pies: In a large mixing bowl, mix the oil, melted butter, and sugars together with an electric mixer. Add eggs, pumpkin, and vanilla and mix until combined. In a medium mixing bowl, whisk together the dry ingredients (the flour through the cloves). Add the flour mixture to the wet ingredients in two additions, mixing between. Scrape the bowl with a spatula to make sure all the ingredients are well incorporated. Use 2 tbsp of batter for each whoopie pie - drop onto the prepared baking sheet and don't spread out - you want sort of a raised pile of batter. Bake for 12-13 minutes. If you gently poke the top of the whoopie pie and your finger leaves a dent, they need 1-2 more minutes. They should spring back when lightly poked. Let cool on baking sheet for a few minutes, then cool completely on a wire rack.
• Brown the butter + Make the frosting: In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter - stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely sort of aroma. Once it reaches a deep golden color, remove from the heat and let cool in the fridge for 10 minutes. Once the butter has cooled, beat it together with the softened cream cheese in a medium mixing bowl. The texture will seem weird at first but just keep mixing until it smooths out. Add half the powdered sugar and mix. Add the maple syrup, milk, and cinnamon and mix. Add remaining powdered sugar and mix until well combined. Cover and chill in the fridge for a few minutes while the whoopie pies finish cooling - it will make them easier to frost
• Assemble: Frost one whoopie pie piece and add a second one on top to assemble your whoopie pies! Dust with a little powdered sugar before serving, if desired.
• Store: Store in an airtight container in the fridge for up to 4 days.

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.

BROWNED BUTTER FROSTING

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.

CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON

Steps:

• Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
• Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
• Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric stand mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. You can also do this in a large bowl with a handheld mixer. The mixture should be light and fluffy.
• While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
• When the butter and cream cheese mixture is ready add vanilla bean paste, salt, and half of the powdered sugar. Mix low at first to prevent a powdered sugar storm in your kitchen, then incrase the speed to medium high and beat for 3 minutes. Turn mixer off and add remaining powdered sugar, so you are adding up to 3 1/2 cups and heavy cream beat for an additional 3-4 minutes.
• If you desire a thicker frosting add the remaining powdered sugar. Use immediatley or store in the fridge for up to a week. To thaw frosting let sit at room temperature for 20 minutes.

CARROT CAKE CUPCAKES WITH BROWNED BUTTER CREAM CHEESE FROSTING

Steps:

• Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, ginger, baking powder, and salt in a medium bowl.
• Combine the buttermilk, vegetable oil, sugar, egg, egg yolks, vanilla, and carrot in a large bowl. Fold the dry ingredients into the wet ingredients.
• Divide the batter evenly between the liners. Bake until a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
• Prepare the frosting: Add the butter to a skillet over medium-high heat and cook, stirring constantly, until golden, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature.
• Add the cream cheese to the butter and beat with an electric mixer until smooth. Add the confectioners' sugar and salt and beat again until smooth. Top the cupcakes with the frosting and toasted coconut, if desired.

CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13-inch rectangular cake pan with non-stick cooking spray. Set aside.
• In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), add the oil and both sugars. Mix on medium-high speed until combined.
• Add the applesauce and sour cream and continue to mix until completely combined.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.
• Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.
• Using a rubber spatula, fold in shredded carrots and up to 1 or 2 cups of any add-ins, if you desire (see notes).
• Pour batter into prepared pan and spread into an even layer. Bake for 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove cake from oven and place on cooling rack to cool completely.
• Add the cold butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
• Heat over medium heat until butter has melted.
• Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns a golden brown. This can take about 3-5 minutes, but don't rely on time. Keep your eyes on the butter to see when it starts to turn brown!
• Immediately remove the browned butter from the stovetop and pour it into a small bowl. Allow to cool for 15 minutes.
• Cover the bowl and place in the refrigerator so the brown butter can solidify (around 1-2 hours. I just left it overnight).
• Once solid, remove brown butter from the refrigerator and let it sit at room temperature for at least 30 minutes to soften up again. Scrape butter into the bowl of a stand mixer, or a large mixing bowl (if using a hand mixer).
• Beat the softened browned butter on medium-high speed until fluffy, 1-2 minutes.
• Add the softened cream cheese and continue to beat until pale and fluffy, about 4-5 minutes.
• Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add vanilla and salt and continue to beat until combined and smooth.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
• You can simply spread the frosting onto the whole cake, or you could decorate like I did!
• To do this, I sliced the entire cooled cake and removed the slices from the pan.
• Scoop the frosting into a piping bag fitted with a ruffle tip (I used Wilton 104).
• Starting on the corner of the slice, pipe in a side to side motion, working your way to the other corner. Make sure the wide part of the ruffle tip is on the bottom and positioned at a 90° angle. Repeat for each slice. Doing this on individual slices rather than the whole cake keeps the design neat!
• Sprinkle some chopped pecans onto each slice, if desired. Serve and enjoy!

PUMPKIN BANANA BREAD WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 350F, then spray a 9-by-5-inch loaf pan with cooking spray and flour the pan; set aside.
• In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
• To the melted butter, add the sugars, egg, yogurt, vanilla, molasses, and stir or whisk to combine.
• Add pumpkin puree, bananas, and stir to incorporate.
• Add the optional add-ins and the dry pudding mix (Note: You are not making pudding; simply add the mix as a dry ingredient).
• Stir in the cinnamon, pumpkin pie spice, salt, and cloves.(All spices should be added to taste; if you like a heavier cinnamon or pumpkin-pie flavor, add more. If you don't keep them all on hand, not a big deal; use what you do have)
• Add the flour and baking soda and stir until just combined, taking care not to over-mix or bread will become tough (this is a fairly thick batter).
• Pour batter into prepared pan(s) and bake for about 60 to 68 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. (If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 325F or tent the pan with foil in approximately the last 20 minutes of cooking).
• Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
• Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.
• You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn't go from browned and nutty to burnt and inedible.
• Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn't go from browned and nutty to burnt and inedible.
• Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
• Add the cream cheese, confectioners' sugar, vanilla, and whisk to combine.
• Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
• Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice.
• Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

BANANA CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (177°C) and grease three round 9×2 inch cake pans. Set aside.
• **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you're ready to make the frosting.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
• Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BROWNED BUTTER CREAM CHEESE FROSTING

Steps:

• In a small saucepan, over medium heat, cook 1/2 cup butter (1 stick) until browned and nutty fragranced. Watch carefully, stir occasionally and do not let burn. This should take about 15-20 minutes.
• Cube the other 1/4 cup of butter (1/2 stick) and place in a mixing bowl with softened cream cheese. Pour browned butter over top and allow to sit for about 3 minutes. Add the vanilla extract or vanilla bean seeds. With an electric mixer, beat until the butter and cream cheese are smooth. Gradually add the confectioners' sugar until the proper consistency is reached. (To avoid lumps, shake/sift sugar through a sieve.) Add 1-3 tablespoon heavy cream, if needed, to thin to a spreading consistency.
• If the frosting is too soft for decorating, refrigerate for about half an hour before using.

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.

PIPABLE BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Place the butter in a light colored skillet or saucepan over medium heat until melted.
• Continue cooking, swirling the pan constantly and stirring with a heatproof rubber spatula, until the butter is dark golden brown a has a mezmerising nutty aroma.
• Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until its solidifies but is still soft a pliable. If it get too solid and cold, give it a quick zap it the microwave to loosen and get it back to room temperature. Just make sure its not warm one bit.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer.
• Beat the butter for about 1 minute until creamy.
• Add the confectioners sugar, salt and vanilla and beat for about 5 minutes until lightened in both color and texture.
• Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps.
• Continue adding the cream cheese until its fully incorporated.
• Beat for about 2 minutes to lightened it up being careful not to overbeat or you might risk getting the frosting too soft from the heat of the beaters. The frosting is now ready to use.

EDD KIMBER'S CHOCOLATE & CARDAMOM CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• reheat the oven to 180°C/Fan 160°C/ Gas 4. Lightly grease a a 23 x 33cm baking tin, then line with a piece of parchment paper that overhangs the two long sides.
• Place the flour, baking powder, salt, ground spices and orange zest into a large bowl and whisk to combine. Add the carrots, chocolate chips and raisins. In a separate bowl, whisk together the eggs, sugar, oil and juice from 1 orange, mixing until combined
• In a separate bowl, whisk together the eggs, sugar, oil and juice from 1 orange, mixing until combined.
• Pour the wet mixture in the bowl with the flour and stir together until everything is combined. Pour the cake batter into the prepared tin and spread into an even layer.
• Bake for 35-40 minutes, or until the cake springs back to a light touch or a skewer inserted into the middle comes out clean.
• Leave to cool in the tin for 20 minutes, then use the lining paper to carefully lift and transfer the cake to a wire rack to cool completely. To make the cream cheese frosting, first brown the butter.
• Place the butter into a small saucepan over a medium heat, stirring frequently. As the butter cooks it will first melt and then sizzle, splatter and then start to foam with little brown flecks.
• Pour into a bowl and refrigerate, stirring occasionally, until the butter is firm.
• Remove from the refrigerator and beat with an electric mixer, on its own, until soft and creamy. For the frosting, it's very important that the butter and cream cheese are both at room temperature, otherwise it can be tricky to get the right texture.
• Place the butter and cream cheese into a large bowl and use an electric mixer to beat on medium-high speed for 2-3 minutes, or until smooth, creamy and fully combined.
• Add the icing sugar, salt and vanilla and mix on slow speed until the sugar has combined with the butter mixture, then mix on medium-high speed for 4-5 minutes, or until light and fluffy.
• Spread over the top of the cake and finish with a grating of milk chocolate and the zest of another orange, if you like. Kept covered, this cake will keep for 3-4 days.

ANNA RAMIZ

Steps:

• Heat buttermilk until warm to the touch. Combine warmed milk and yeast in the bowl of a stand mixer fitted with the dough hook. Let proof for about 5 minutes, until foamy, while you prepare the rest of the ingredients.
• In a medium bowl, combine all purpose flour salt, and sugar. Set aside.
• Lightly beat eggs and then add them to the mixer with the milk and yeast. Stir with a rubber spatula to gently combine.
• Add the dry ingredients to the liquid and begin mixing, starting on low speed and gradually increasing speed, for 2-3 minutes, until a thick dough begins to form.
• With the mixer running on medium-low speed, add the softened butter, one tablespoon at a time, until incorporated. Once all of the butter has been added, increase the mixer speed to medium-high and knead for 6-7 minutes, until a smooth, elastic dough has formed. Turn the dough onto a work surface and knead by hand for another minute and then shape the dough into a ball. Place the dough ball into a greased bowl, cover, and let proof at room temperature for 1 1/2 hours, until swollen and almost doubled in size.
• After the dough has completed its first proof, punch it down and cover the bowl tightly with plastic wrap. Transfer to the refrigerator and chill overnight, or approximately 12 hours*.
• Stir together all filling ingredients to form a smooth paste.
• Remove the dough from the refrigerator and let rest at room temperature for 30 minutes.
• Turn it out onto a lightly floured work surface and roll out into a large rectangle, approximately 1/4" thick and about 16"x20".
• Dollop the filling over the dough and use an offset spatula to spread it into an even layer, reaching all the way to the edges of the dough.
• Starting from one of the long edges, tightly roll the dough into a log. Use a serrated knife to slice the log into 12 equal pieces. Places rolls cut side down in a 9x13" baking dish. Cover and let proof again for 1-1/2 to 2 hours, until rolls are puffy.
• Bake at 350° F for 30-35 minutes, until deeply golden. Let cool slightly and then frost while warm.
• Place butter in a small saucepan and cook over medium heat for 6-7 minutes, until nutty and fragrant and little brown bits appear at the bottom of the pot.
• Transfer browned butter to the fridge and let cool completely.
• Place cooled browned butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and well combined.
• Scrape down the sides of the bowl and add the vanilla, salt, and powdered sugar. Continue mixing for 1-2 minutes, until light and fluffy.
• Spread over warm cinnamon rolls and serve!

CARROT CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING

Steps:

• 1 Make the cake layers: Position a rack in the middle of the oven and preheat to 350 degrees
• 2 In a liquid measuring cup, combine the buttermilk, fresh ginger and vanilla
• 3 Spread the pecans out on a small, rimmed baking sheet and toast in the oven for about 10 minutes, shaking midway through, until the nuts are deep golden brown and fragrant
• 4 Remove from the oven (leave the oven on) and transfer the nuts to a plate to cool
• 5 Once the nuts are cool, transfer to a food processor and pulse until very finely chopped
• 6 While the nuts are toasting, lightly brush the bottom and sides of two (8-by-2-inch) cake pans with oil
• 7 Line the bottom of the pans with parchment paper and brush the paper with oil
• 8 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, cardamom, nutmeg and allspice until combined
• 9 In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the granulated and brown sugars and beat on medium-low speed to break up the eggs
• 10 Increase the speed to medium-high and beat until the mixture forms thick ribbons as it falls off the whisk, about 5 minutes
• 11 While the eggs and sugar are being whipped, grate the carrots on the large holes of a box grater or with the shredding disc of the food processor
• 12 When the egg-sugar mixture is ready, slowly add the oil in a thin stream and beat until the mixture is glossy, plush and emulsified
• 13 Switch to the paddle attachment and add about a third of the flour mixture to the egg mixture
• 14 Mix on low speed just to combine
• 15 Stop the mixer, add half of the buttermilk mixture and then return the mixer to low speed just to combine
• 16 Add the remaining dry ingredients in two more additions, alternating with the remaining buttermilk mixture
• 17 When the last whisper of flour disappears, stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, then fold the batter to ensure it is evenly mixed
• 18 Add the carrots and mix on low until just combined
• 19 Unlock the mixer bowl and, using a spatula, gently fold in the pecans and raisins
• 20 Evenly divide the batter between the cake pans
• 21 (Each portion should weigh around 700 grams, depending on the weight of your carrots
• 22 ) If needed, smooth out the tops of the cakes with a small offset spatula
• 23 Bake for 30 to 35 minutes, or until a cake tester inserted into the middle of the cakes comes out clean, and the cakes spring back when lightly pressed on top and start to pull away from the sides of the pan
• 24 Transfer the cake pans to a wire rack and let cool completely
• 25 Run a thin offset spatula or butter knife around the perimeter of each pan, place a plate over each cake layer and gently invert
• 26 Discard the parchment paper
• 27 Make the frosting: While the cakes are baking, in a medium bowl, prepare an ice bath
• 28 In a small saucepan over medium heat, melt the butter and cook, stirring and scraping the bottom and sides constantly, until the solids turn brown, 8 to 10 minutes
• 29 Scrape the butter with the browned bits into a bowl and set the bowl over the prepared ice bath; stir every couple of minutes until the butter returns to solid, 13 to 15 minutes
• 30 Do not let it get too hard; you want the consistency of room-temperature butter
• 31 In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed, stopping the mixer and scraping down the sides and bottom of the bowl from time to time, until the mixture is completely smooth, about 2 minutes
• 32 Add the vanilla and salt and mix on medium-high to incorporate
• 33 Turn off the mixer and add about a third of the confectioners' sugar
• 34 Start with the mixer on low to incorporate the sugar, and then add the remaining sugar in two more increments, pausing the mixer between additions and scraping the sides and bottom of the bowl
• 35 Once all of the confectioners' sugar has been incorporated, increase the speed to medium-high and beat until the frosting is smooth, thick and fluffy, 1 to 2 minutes
• 36 Check the bottom of the bowl to make sure all of the confectioners' sugar has been incorporated; if not, briefly beat to recombine
• 37 The frosting will be soft and spreadable; if it feels too soft for spreading, refrigerate for about 20 minutes to firm it up
• 38 Assemble the cake: If your cake layers have prominent domes, use a long, serrated knife to trim the tops (you can eat them as a cook's treat), so the layers are even and level
• 39 Place a cake layer bottom side down on a cake stand or serving plate, and slide strips of parchment paper partially underneath and all around the cake to keep your work area neat during frosting
• 40 Using a small offset spatula, place about 1 cup of frosting in the center and spread it out to the edges
• 41 Place the second cake layer, bottom side up, on top of the first and top with another 1 cup of the frosting in the center
• 42 Using the offset spatula, spread the frosting in a thin layer over the top and sides of the cake to form a crumb coat, adding a little more frosting at a time as needed
• 43 Transfer the cake to the refrigerator and let the coating set up (it will be soft and somewhat tacky), about 30 minutes
• 44 (You can leave the remaining frosting at room temperature in the meantime, though if it gets too soft, refrigerate it as well while the crumb coat chills
• 45 )
• 46 Remove the cake from the refrigerator and use more frosting to generously cover the top and sides of the cake
• 47 (Leftover frosting can be frozen
• 48 ) To make decorative swirls, move the offset spatula in a figure-eight shape all over the frosting
• 49 Refrigerate the cake just until the frosting is set, at least 1 hour and up to 1 day in advance, then slice and serve
• 50 VARIATIONS: To make traditional cream cheese frosting, follow the instructions above, skipping the butter browning process
• 51 Be sure to have the butter at room temperature

KETO SPICE CAKE WITH BROWNED BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease 9x9 pan and set aside.
• In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
• Add in the eggs, egg yolks, Sweetener, Stevia Glycerite, Almond Flour, Coconut Flour, Baking Powder, Salt, Cinnamon, Nutmeg, Cloves and Allspice. Gently fold into the whipped cream.
• Run the mixer slower 4 times around the bowl, then scrape the sides.
• Run the mixer again slowly until all the ingredients are fully incorporated. Do not over mix.
• Pour the batter into the prepared pan, tap down gently to settle. Bake for 20-25 minutes, until the center is set.
• Make The Keto Browned Butter Cream Cheese Frosting:
• Beat the softened cream cheese in an electric stand mixer for 2-3 minutes on medium high speed until light and fluffy.
• Add in 1/2 of the sifted powdered sweetener, vanilla extract and salt. Mix on low to prevent the powdered sweetener "poof."
• Add in the second half of the powdered sweetener, slowly at first, then beat for 3-4 minutes.
• Frost the Keto Spice Cake and enjoy!

BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• In a small saucepan over medium heat, melt butter; heat until the butter browns, about 4 minutes.
• Meanwhile, place the cream cheese in a large mixing bowl.
• Pour the hot butter over the cream cheese and add the vanilla.
• Blend with an electric mixer on low speed until the butter and cream cheese are smooth and combined.
• Add the sugar, a little at a time, beating on low until the sugar is incorporated.
• Once it has all been added, increase the mixer speed to medium for 20 seconds and beat until fluffy.
• http://www.cakemixdoctor.com/ask/newsletter/issues/pagemaker.cgi?1138376541.txt.

GINGERBREAD COOKIE SANDWICHES WITH BROWNED BUTTER CREAM CHEESE FROSTING

Steps:

• We always link back to the author's original website when possible to support the recipe creator. Find the recipe here.