Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Easy to make and so delicious. If you've never had browned butter frosting, do try this at least once. It is an excellent combination with the apple cake. I plan to use it on a maple cake recipe I have from "Cuisine" magazine of the '80's.
Fabulous combo...fresh apple cake and the browned butter frosting! Decidedly rich..so cut smaller pieces, but well worth it. Everyone from my granddaughters to my mother LOVES this cake/frosting! I have used everything from gr smith to gala apples for the cake & it's fine.Can even cut apples ahead of time since they will brown while cooking.You will think batter is wrong b/c it IS thick as stated.Have made three of these & even used half whole wheat flour in one--superb! Enjoy!!
This frosting is DELICIOUS, a new favorite of mine. The browned butter has such a great flavor - caramel-y, almost snickerdoodle-like. I'm not crazy about the frosting with the suggested Fresh Apple Cake; although the cake is outrageously good, too, it's so rich that the combination of the cake and frosting is just too much. I think I'd like this frosting on a yellow cake or spice cake.. something with a little less character than the Fresh Apple Cake, so the complex frosting can really shine.