Browned Butter Frosting

1. 1

   In a small saucepan over moderately low heat, melt 1 stick of the butter; continue heating, swirling the pan to prevent burning, until the butter turns nut brown.

2. 2

   Transfer the butter to a medium bowl.

3. 3

   Using an electric mixer on low speed, gradually blend in the powdered sugar and salt alternately with the milk and vanilla, until the frosting is smooth.

4. 4

   Beat in the remaining butter, bit by bit.

5. 5

   Refrigerate until mixture is cool and thick enough to spread.

6. 6

   Keep frosted cake or cupcakes refridgerated, since the frosting has a tendency to soften and drip off the sides if it gets too warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.