Brown Butter Buttercream Frosting

Products Used

100

Ingredients

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

Directions

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.

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