Brown Butter Buttercream Frosting
- 4 sticks (2 cups) unsalted butter, cut into equal pieces
- 1 pound Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- In a medium heavy bottom pan, melt butter over medium heat, stirring constantly until butter turns a light caramel color and has a nutty and toasty aroma. Remove pan from heat. Carefully pour butter into a separate bowl to stop it from cooking further.
- Allow brown butter to solidify. Do not refrigerate.
- Transfer brown butter to mixing bowl. Beat on medium speed until light in color and fluffy.
- Slowly incorporate powdered sugar. Beat until well combined.
- Add vanilla extract and slowly incorporate cream. Beat until well combined.
- You can make brown butter in advance. Bring to room temperature prior to mixing.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Paula Jones @bellalimento.
For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.
Rate & Review
Log in or Register to post comments