🌚 Brown butter, cream cheese frosting 🐐
YIELD: 1 2 cup
SOURCE: Food52
INGREDIENT QUANTITY PROCEDURE
unsalted butter
56 g
  1. 1 Heat in a pan until fat solids have browned
  2. 2 Allow butter to cool in fridge
cream cheese
60 g
  1. 3 Meanwhile, beat in an electric stand-mixer until fluffy
  2. 4 Add cooled browned butter and beat
brown sugar
50 g
vanilla extract
1 Tsp
pinch of salt
whole milk
2 Tbsp
  1. 5 Add milk and beat, adding more milk if a thinner consistency is desired
SCALING: