Browned Butter Frosting - Master Cookbook Recipe # 401

Name: Browned Butter Frosting - Master Cookbook Recipe # 401
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 (one) 2-layer cake or a large bundt cake
Cuisine: Southern
Ingredients: 5 cups confectioner’s sugar (sifted if lumpy); 1 cup salted butter; 1/2 cup half and half (plus more for consistency); 1/4 tsp salt; Topping: 1 jar caramel topping & toasted chopped pecans

This rich and nutty icing features deep, toasted notes from slow-browned butter, creating a sophisticated sweetness that pairs perfectly with caramel and pecans. It’s a decadent finish for spice cakes, pumpkin cakes, or a classic vanilla layer cake.

This is recipe #401 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 25 minTotal time: 35 min

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Ingredients

5 cups confectioner’s sugar (sifted if lumpy)
1 cup salted butter
1/2 cup half and half (plus more for consistency)
1/4 tsp salt
Topping: 1 jar caramel topping & toasted chopped pecans

Instructions

Brown the Butter: Add butter to a saucepan or skillet and cook on medium heat until it turns a deep golden brown and smells nutty. Watch it closely so it doesn't burn!
Cool: Remove from heat and let the butter cool for 20 minutes.
Mix: Add the cooled browned butter to a stand mixer along with the salt, powdered sugar, and half and half. Beat until smooth and creamy.
Adjust: If the icing is too stiff, add a splash more half and half until it reaches your desired spreadability.
Finish with Caramel: Microwave the caramel topping for about 30 seconds until spreadable. Pour it over the center of the frosted cake and use a spatula to let it drizzle down the sides.
Garnish: Press toasted chopped pecans into the sides for the perfect crunch.

Notes

When browning your butter, make sure to scrape all the little brown bits from the bottom of the pan into your mixer, as that is where all the incredible flavor lives. Be sure to let the butter cool sufficiently before mixing with the sugar, or your icing may become too runny to hold its shape.