Learn how to brown butter and turn it into delicious brown butter frosting for your Fall bakes! This brown butter frosting has a perfectly decadent, nutty flavor with notes of caramel and it pairs so well with so many cake flavors. Here's the blog post for the full recipe and cake flavor pairing inspiration: [ Ссылка ]

Brown Butter Frosting
Yield: 3 Cups

Ingredients:
1 Cup (226g) unsalted butter, room temperature, divided
1 tsp pure vanilla extract
3 1/2 Cups (420g) powdered sugar
2 Tbsp whole milk, room temperature
1/4 tsp salt, or to taste

Instructions:
1. Brown the Butter: Add 1/2 Cup (1 stick) of the unsalted butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Continue cooking for another 1-2 minutes while stirring constantly. The melted butter will start to foam on top, then will turn light brown in color and smell deliciously nutty. Remove from heat at this point and transfer to a glass container. Allow it to re-solidify for about 2 hours at room temperature or place it into the refrigerator for about 30 minutes. It should be completely room temperature and thick (about the consistency of a thick caramel) before continuing on with the buttercream recipe.

2. Once the brown butter is room temperature, cream the other 1/2 Cup of unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until creamy and light in color, about 5 minutes, scraping down the bowl and paddle as needed.

3. Add the cooled brown butter and vanilla and mix on medium speed until uniform. Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the milk and salt and continue mixing on low speed until smooth.

Pumpkin Marble Cake Recipe: [ Ссылка ]
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