Browned Butter Buttercream Frosting
Incorporating browned butter into any recipe enhances the flavour by adding a rich, nutty caramel flavour. When added to our original vanilla buttercream frosting, it elevates the taste to a whole new level of deliciousness. Use it to top any flavour of cake, but it pairs exceptionally well with our banana and chocolate cakes.
Servings 3 cups
Ingredients
- 4 ¼ cups (560 g) icing sugar
- ½ cup (120 g) whipping cream
- 2 tsp vanilla extract
- ½ cup + 2 Tbsp (145 g) butter softened
- ½ cup + 2 Tbsp (145 g) browned butter
Instructions
- Measure the icing sugar into a large bowl and set asie.
- Measure the whipping cream and vanilla into a glass measuring cup or small bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and browned butter on medium speed for 2-3 minutes.
- Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar, then slowly add the whipping cream and vanilla. Continue to mix on low for about a minute or until it is well combined.
- Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, then resume mixing at medium-high speed for an additional 5-10 minutes or until it is light and fluffy to the touch.
- Use buttercream frosting as directed in the recipe.
- Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
NOTE: To determine when your buttercream frosting is ready, scoop a small amount of buttercream frosting on to your spatula, then gently tap it again the side of the bowl. If the buttercream frosting easily falls off the spatula, it is ready. If it stays on the spatula, continue mixing on medium-high speed until it reaches the desired consistency.