Brown Butter Vanilla Bean Frosting
Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.
In a saucepan over medium heat, melt the butter with the vanilla beans. Whisk frequently, scraping the bottom as well as the insides out of the vanilla bean. As the butter foams, continue whisking and scraping to release any brown bits that may stick to the bottom. Once the butter has sufficiently browned (not burned) and smells heavenly, remove from heat. Remove vanilla bean pods from butter and scrape and remaining seeds using a sharp pairing knife to return to the butter.
Using the whisk attachment on your stand mixer, beat browned vanilla bean butter with the confectioner's sugar. Start slow to incorporate and then turn the speed up to medium and then high until the frosting is light and fluffy.
One tablespoon at a time, add the milk (I used half and half) and continue beating the frosting until you've reached the desired consistency.
Spread on cupcakes, cake, cookies, or just be naughty and enjoy one spoonful at a time.
- Yields 2 cups (enough to frost 12 cupcakes)
- Amount of sugar used can vary depending on how sweet you want your frosting
- 1 tablespoon Pure vanilla extract can be used in place of the vanilla beans, but it won't be nearly as good
- Store in air tight container in refrigerator and allow to come to room temperature before whisking once more.
Calories: 188kcal | Carbohydrates: 30g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 3mg | Potassium: 4mg | Sugar: 29g | Vitamin A: 240IU | Calcium: 7mg