Browned Butter Frosting
 
Makes approximately 4½ cups
Ingredients
  • 1½ cups unsalted butter, softened
  • 5 cups confectioners’ sugar
  • 2 vanilla bean pods, split, scraped, and seeds reserved
  • ½ teaspoon fine sea salt
  • ½ cup plus 2 tablespoons heavy whipping cream
Instructions
  1. In a medium saucepan, melt butter over medium-high heat until it foams. Using a rubber spatula, scrape bottom of pan to keep butter from burning so butter will brown evenly. (Reduce heat, if necessary.) Let butter foam a second time. Stir, watching carefully so butter does not burn, until butter is a deep golden yellow and has a nutty aroma.
  2. Transfer browned butter to a heatproof bowl, and let cool to room temperature. Refrigerate until butter becomes solid but soft enough to cream with a mixer.
  3. In a large bowl, beat chilled browned butter with a mixer at medium speed until smooth, approximately 2 minutes. Beat in sugar at low speed until fluffy. Beat in reserved vanilla bean seeds and salt. Gradually add cream, beating until combined. With mixer at high speed, beat frosting until light and fluffy, approximately 3 minutes. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cardamom-vanilla-cupcakes-with-browned-butter-frosting/