My natural instincts tell me to top anything pumpkin (or carrot) with cream cheese frosting. It is one of those no brainer palate pleasers! (To be honest anything with cream cheese frosting is delicious in my book, I’m guilty of eating it solo by the bowl-fulls.) So, when I stumbled upon this brown butter icing recipe, I was intrigued!
What in the world was brown butter icing? How have I not heard of this before? Why is everyone who has had it so in love with it? I had to find out for myself! In most frosting and icing recipes you want your butter at room temperature, but never melted. With brown butter icing, you not only melt it, you brown it in a saucepan before adding it with the other ingredients! Browning the butter gives it a rich nutty flavor.
The Queen of All That Is Butter herself, Paula Deen, puts this icing on a green tomato cake. I did my research, and it turns out its also delicious on spice cake, banana cake, and anything pumpkin or carrot. I also found a butter cake with brown butter icing recipe, doesn’t just the sound of that make your cholesterol happy?! My mind has been blown! It turns out this recipe is old fashioned and has been around forever! In fact, if you check your grandmother’s recipe box I bet she has some variation of this recipe in it! Come back tomorrow to see what I did with my brown butter icing!
Brown Butter Icing
4 cups powdered sugar
10 tablespoons unsalted butter
¼ cup plus 1 tablespoon half-and-half
2 teaspoons vanilla extract
Add the powdered sugar to a heatproof bowl. Put the butter in a small saucepan over medium heet and let it start melting. Continue cooking, swirling occasionally, until the butter becomes golden brown and smells nutty (be paitent and watch carefully, it can go from brown to burnt quickly). Remove it from the heat and pour it over the powdered sugar, scraping the browned bits from the bottom of the pan. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread icing on each cookie. (If the icing stiffens before you get them all frosted, stir vigorously to lighten it up.)
If you don’t have half and half you can substitute evaporated milk.