Brown-Butter Frosting
- Level: Easy
- Yield: 1 1/2 cups frosting (enough for 12 cupcakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 269
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 0
- Sugar
- 27
- Protein
- 0
- Cholesterol
- 49
- Sodium
- 20
- Total: 40 min (includes chilling time)
- Active: 15 min
Ingredients
2 sticks (16 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups confectioners' sugar
Pinch fine salt
Directions
- Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
- Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.