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Brown Butter Frosting

Yield Makes 6 servings


  • 6 tablespoons unsalted butter
  • 1 pound confectioners' sugar
  • 1/4 cup plus one teaspoon whole milk
  • 1 teaspoon corn syrup

Nutrition Information

  • calories 414
  • caloriesfromfat 26 %
  • fat 12 g
  • satfat 8 g
  • cholesterol 32 mg
  • sodium 8 mg
  • carbohydrate 77 g
  • sugars 77 g
  • fiber 0 g
  • protein 0 g

How to Make It

  1. Brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. When the butter begins to turn golden brown and smells nutty, about 1 minute. Remove from heat, strain through a fine sieve or coffee filter, and let cool to room temperature.

    Meanwhile, place the confectioners' sugar, 1/4 cup whole milk, and corn syrup in the bowl of an electric mixer fitted with a whisk. Beat to combine. With the mixer on medium, drizzle in the brown butter a little at a time, waiting until it is absorbed before adding more. Beat in another teaspoon of milk to make the frosting creamier, if necessary. Use on cakes, cupcakes, or cookies.