BROWN BUTTER ICING
This simple, brown butter icing is a nutty, rich way to sweeten up our favorite Pumpkin Cake with Brown Butter Icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Frosts 1 nine-inch cake
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
- Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
BUTTER FROSTING
Rich frosting, great on Banana Spice Cookies.
Provided by Desiree
Categories Desserts Frostings and Icings Buttercream
Yield 48
Number Of Ingredients 4
Steps:
- In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
- Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 11.8 g, Cholesterol 3.5 mg, Fat 1.3 g, Protein 0.1 g, SaturatedFat 0.8 g, Sodium 9.7 mg, Sugar 11.6 g
OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING
These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!
Provided by Becky
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 13
Steps:
- Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
- Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
- Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
- Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g
BROWN BUTTER FROSTING
Brown butter frosting is an 'old' recipe that is not commonly used anymore; however it is delicious. It is easy to make as long as you are careful to not burn the butter. This frosting is great on top of brownies.
Provided by blueyedfeather
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
- Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 31.4 g, Cholesterol 12.4 mg, Fat 4.7 g, Protein 0.1 g, SaturatedFat 3 g, Sodium 34.3 mg, Sugar 30.9 g
BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!
Provided by mainecooncat
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cookies.
- Cream butter.
- Add sugar and eggs, cream together.
- Sift flour, baking powder, baking soda, and salt together.
- Add to sugar mixture with sour cream and vanilla.
- Blend in nuts.
- Chill until firm enough to drop onto cookie sheet.
- Bake 10-15 minutes at 400°.
- When cool, ice with.
- Burnt Butter Icing.
- Melt butter until golden brown.
- Blend in confedtioner's sugar and vanilla.
- Stir in 1-2 T hot water until icing spreads smoothly.
- This amount of icing is enough to frost about 30 cookies.
BANANA BREAD BARS WITH BROWN BUTTER FROSTING
Banana bread bars with brown butter frosting.
Provided by AllieGeekPi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
- Beat white sugar, sour cream, 1/2 cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
- Bake in the preheated oven until golden, about 27 minutes. Cool.
- Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
- Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 90.1 g, Cholesterol 80.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 12.9 g, Sodium 383.9 mg, Sugar 68.8 g
BROWNED BUTTER FROSTING
This old-fashioned frosting is great on an apple cake or spice cake or cupcakes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, cook butter over low heat until lightly browned. Remove from the heat; cool slightly. , In a large bowl, beat the sugar, butter, 3 tablespoons milk and vanilla until blended. Beat in enough remaining milk to achieve spreading consistency.
Nutrition Facts : Calories 202 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 71mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
SOUR CREAM COOKIES W/ BURNT BUTTER ICING
This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!
Provided by Tina7836
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- Mix together:.
- Shortening, granular sugar & eggs.
- Stir in:.
- Sour cream and vanilla.
- Sift together & stir in: (an electric mixer may be used).
- Flour, soda, baing powder and salt until well mixed.
- Chill in refridgerator for at least 1 hour.
- Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
- Icing: (Icing lovers may want to double, I recomend it!).
- While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
- Remove from stovetop.
- Blend in powdered sugar gradually.
- Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
- **You may want to use different food colorings to suit the holiday/occation**.
Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
CHUNKY APPLE CAKE WITH BROWNED BUTTER FROSTING
Show 'em some fresh-from-the-oven love with this cinnamon-spiced cake filled with walnuts and hearty chunks of apple. The icing on top? Creamy vanilla browned butter frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
- Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.
Nutrition Facts : Calories 670, Carbohydrate 91 g, Cholesterol 115 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 68 g, TransFat 1 g
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- Place 1/2 cup of butter in a skillet on medium heat. Melt the butter and then allow it to continue to simmer on medium heat. The melted butter will start to bubble and a foam will appear and then brown crystals will begin to form. Stir every 30 seconds for about 6-7 minutes. It will be golden brown, with yummy bits of brown butter goodness floating in the melted butter. When you reach this stage take the brown butter off the heat and pour it into a glass bowl to cool.
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