Brown Butter is my secret ingredient to enhance the flavor of any dessert. It adds complex taste and a note of toffee to your cookies and cakes, taking it to the next level.
Servings: 1 cup
- 8 oz unsalted butter 226 g
Heat butter in a light colored saucepan over medium heat. Continue cooking once butter has melted, the butter will become foamy, you don’t have to whisk yet. When the foam subsides, you will see clear bubbles, start whisking at this point to keep the milk solids from burning. When the butter starts to brown, watch the color carefully, when the butter is caramel in color and smells nutty, turn off the heat. This will take approximately 8 minutes and 30 seconds.
Allow to cool slightly before transferring to a jar for storage in the refrigerator. You can strain the solids out of the butter using a fine mesh sieve lined with some cheese cloth, if desired.
- When butter starts to brown, you will need to watch it very carefully because it can go from brown butter to blackened brown butter in a matter of 30 seconds.
- For baking, it is not necessary to strain out the solid. But if you happen to over-brown it, straining the burnt solid out can save the butter.
- I recommend straining out the milk solid when you're using brown butter to make frosting for a smoother frosting.
Serving: 180g | Calories: 1620kcal