Browned Butter Frosting
 
Makes about 5 cups
Ingredients
  • ½ cup (107 grams) Browned Butter (recipe precedes), room temperature
  • ½ cup (113 grams) Kerrygold unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1 (2-pound) bag (907 grams) confectioners’ sugar
  • 9 to 10 tablespoons (135 to 150 grams) heavy whipping cream
  • ½ teaspoon (2 grams) vanilla extract
Instructions
  1. Refrigerate Browned Butter for 15 minutes, stirring halfway through. (It will be thickened but not set.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter, softened butter, and salt at medium-low speed until smooth. With mixer on low speed, gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition. Add vanilla extract. Increase mixer speed to medium, and beat until fluffy, about 2 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/browned-butter-pumpkin-spice-cake/