Side Pannel
No-Fuss Brown Butter Icing (Microwave Method)
No-Fuss Brown Butter Icing (Microwave Method)
- Recipe Submitted by Love Candy on 05/29/2014
Category: Quick & Easy, Desserts
Ingredients List
- 4 tablespoons butter (no substitutes)
- 1 tablespoon nonfat milk + additional drops to reach consistency you need
- 1 tablespoon heavy cream
- 2 cups powdered sugar
- ½ teaspoon vanilla extract (optional)
Directions
1. Microwave butter on HIGH in a COVERED Pyrex glass container. 3 minutes and 50 seconds works perfectly for me, but your microwave may be different and your butter may be a different temperature. Watch it closely the first few times you make it to determine what is perfect for your situation. Butter should be turning golden brown when done. It will continue to turn slightly browner after the oven stops so make allowance. If it burns, you must throw it out and start over.
2. Add milk and stir.
3. Add sugar all at once and stir vigorously with a spatula until smooth. If you want a glaze, add milk a few drops at a time and continue to stir until pourable.
Notes::
I like half nonfat milk and half heavy cream. Use whatever milk you have on hand. If you prefer less richness, make this frosting with only 2 tablespoons of butter for s slightly lighter taste and color. Add a little more milk to make up for the loss of liquid. Nice for cookies that are already rich on their own. If you don”™t like the dark specks in your icing, let browned butter sit for awhile and most of the darker particles will stick to the bottom of the bowl. I personally love them, in the same way I adore vanilla bean specks. Don”™t need icing? Brown butter is fantastic poured over roasted veggies i.e. asparagus, broccoli, Brussel sprouts, etc.
2. Add milk and stir.
3. Add sugar all at once and stir vigorously with a spatula until smooth. If you want a glaze, add milk a few drops at a time and continue to stir until pourable.
Notes::
I like half nonfat milk and half heavy cream. Use whatever milk you have on hand. If you prefer less richness, make this frosting with only 2 tablespoons of butter for s slightly lighter taste and color. Add a little more milk to make up for the loss of liquid. Nice for cookies that are already rich on their own. If you don”™t like the dark specks in your icing, let browned butter sit for awhile and most of the darker particles will stick to the bottom of the bowl. I personally love them, in the same way I adore vanilla bean specks. Don”™t need icing? Brown butter is fantastic poured over roasted veggies i.e. asparagus, broccoli, Brussel sprouts, etc.
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