Browned Buttercream Frosting
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Excerpted from The Vegetable Butcher by Cara Mangini (Workman Publishing). Copyright © 2016. Photographs by Matthew Benson.
- 12 tablespoons unsalted butter
- 4 to 4 1/2 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 3 to 6 tablespoons milk or warm water, plus extra if needed
Heat the butter in a medium-size saucepan over medium heat until it melts and becomes golden brown, 8 to 10 minutes.
Meanwhile, sift 4 cups of the confectioners’ sugar into a medium-size bowl (or the bowl of a stand mixer).
Add the browned butter to the confectioners’ sugar along with the vanilla and beat together with an electric hand mixer (or a stand mixer) on medium-low speed until just incorporated.
Add 3 tablespoons milk or more to reach your desired consistency and beat on medium-low speed until the frosting is light and fluffy, about 3 minutes. If you add too much liquid and the frosting is too thin, just add more confectioners’ sugar, a little at a time, to reach your desired consistency. Let the frosting cool before spreading on the cake.
It will keep, in an airtight container, refrigerated, for up to 1 week. Bring it to room temperature before using and add more milk or warm water to thin it if needed.
About 2½ cups