Food52 Genius Desserts (Food52 Works) by Kristen Miglore

Author:Kristen Miglore [Miglore, Kristen]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-09-03T16:00:00+00:00

Brown Butter Cream Cheese Frosting

From Fine Cooking & Jeanne Kelley

By taking your average cream cheese frosting and replacing the butter with brown butter (and some of the confectioners’ sugar with brown sugar), you still get a swiftly made frosting that’s blessedly tangy and smooth—but with richer, warmer notes that get along nicely with spice cakes. The original recipe called for leaving the bits of toasty milk solids behind in the bottom of the bowl after chilling the brown butter, which you can do if you’re looking for a perfectly smooth, coffee-colored buttercream. But I like to leave them in to intensify the brown butter flavor (and I don’t mind the freckly appearance one bit).

How to make it: Melt ½ cup (110g) unsalted butter in a small, heavy saucepan over medium heat, swirling occasionally until the butter turns golden brown and smells nutty, about 4 minutes. Pour the butter into a small bowl and chill in the freezer until just firm and no liquid butter remains, about 20 minutes. In a stand mixer fitted with the paddle attachment, beat the brown butter, 8 ounces (225g) room-temperature cream cheese, and ¼ cup (55g) packed light brown sugar on medium-high speed until the brown sugar has dissolved and the mix is light and fluffy, about 2 minutes. Gradually beat in 1 ¼ cups (155g) confectioners’ sugar and continue beating until fluffy, about 2 minutes. Makes about 2½ cups (590ml) frosting, or enough to frost one 9 by 13-inch (23 by 33cm) sheet cake.

GENIUS TIP: HOW TO REVIVE BADLY BEHAVING BUTTERCREAM

If your buttercream starts to look broken and separated, counterintuitively, it probably just needs a bit of heat. Keep beating it on high speed while warming the bowl with a hair dryer, or scoop out about a third of the frosting, warm it in the microwave or on the stovetop, then slowly blend it back in to restore the glossy emulsion. (On the flip side, if the frosting is looking smooth but runny, it probably needs to cool off—whisk the frosting in a bowl set over an ice bath to firm it up.)

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