Lemon–Browned Butter Frosting
Serves: 4 cups
 
Once you taste this luscious frosting, we think you’ll agree that it was worth the time to make your own browned butter for it.
Ingredients
  • 1 ½ cups unsalted butter, softened
  • ½ teaspoon fine sea salt
  • 5 cups confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons heavy whipping cream
Instructions
  1. In a medium saucepan, melt butter over medium-high heat until foamy. Using a rubber spatula, scrape bottom of pan to keep butter from burning so it 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 with some browned bits at the bottom of the pan.
  2. Transfer browned butter to a heatproof bowl. Let cool to room temperature. Refrigerate until butter becomes solid but not hard.
  3. In a large bowl, beat together chilled browned butter and salt with a mixer at medium speed, approximately 2 minutes. Beat in confectioners’ sugar, vanilla extract, lemon zest, and lemon juice until combined. Beat in cream at high speed until frosting is light and fluffy. Use immediately.
Notes
Kitchen Tip: Whisk confectioners’ sugar well before spooning it into measuring cup and then leveling with a straight edge.
Recipe by TeaTime Magazine at https://teatimemagazine.com/browned-butter-lemon-cake-stacks/