8 March, 2015
Browned Butter Frosting
Yields: About 2 cups, enough for one 9-inch layer cake with 2 layers
Ingredients:
1 cup butter
1 package (16 ounces) powdered sugar
¼ cup milk
1 teaspoon real vanilla extract
Preparation:
In a small saucepan, cook the butter over medium heat, stirring constantly for 8-10 minutes or until butter begins to turn golden brown. Remove from heat and pour butter in a small heat proof mixing bowl. Cover and chill in refrigerator until butter is cool and begins to solidify – about one hour.
Beat chilled butter with an electric hand mixer at medium speed until fluffy. Gradually add about ⅓ of the sugar, alternating with about half the milk, beginning and ending with sugar. Beat at low speed until well blended after each addition and mix in the vanilla.
To get the weave effect shown in photo, double the frosting recipe. Assemble the cake and spread a thin layer of frosting between the layers and on the top. Fit a pastry bag with a basket-weave tip and fill with frosting. Pipe a basket-weave pattern around the sides of the cake, refilling the bag as needed. Use a star tip to pipe the ruffle around the top edge of cake.
Notes:
This browned butter frosting makes a nice alternative to the traditional cream cheese frosting on a Hummingbird Cake or Carrot Cake.