Burnt Butter Frosting
Makes enough to frost 1 cake, about 11 ounces (325 milliliters)
½ cup (120 milliliters) unsalted butter
2 cups (480 milliliters) confectioners’ or powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
In a small saucepan, heat the butter over medium-high heat. Cook, stirring constantly to prevent the butter solids at the bottom of the pan from burning, for 5-7 minutes until the butter turns a tan, brownish color and small brown bits appear in the butter.
The butter will go through phases, first sizzling, then popping before it starts to froth and small bits (the milk solids) will begin to turn brown. This process will take time, but be careful not to overcook the butter or it will burn and turn bitter. It’s a delicate process.
Pour the butter into a heatproof container. Don’t leave it in the pan because it will continue cooking and you run the risk of it burning.
Let the butter cool for at least 30 minutes. It doesn’t need to get to room temperature, but not piping hot. You don’t need to let the butter solidify.
If not already, pour the butter into a mixing bowl. As you slowly start stirring the butter, gradually add the sugar, milk, and vanilla extract until the frosting is at your desired consistency.
The frosting shouldn’t be too runny because it may run off the baked goods you’re frosting. If it’s too runny, add more confectioners’ sugar and whisk it into the frosting.
Use right away or store in the fridge until ready to use. If you store it in the fridge, let it get more pliable by taking it out at least 30 minutes before you need to use it.
Enjoy!