Brown Butter Buttercream
A rich and creamy buttercream made with brown butter, perfect for decorating cakes.
Prep
0
min
Cook
8
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(3)
- almond flour
- flour
- sugar
🧂Spices & Seasonings(1)
- salt
📦Other(2)
- eggs
- extracts
👨🍳 Instructions
- 1
Cream butter and sugar until smooth.
- 2
Mix in almond flour.
- 3
Add eggs one at a time, mixing well.
- 4
Stir in extracts, flour, and salt.
- 5
Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F).
- 6
Remove from heat and cool completely. Chill until thick and pipable.
💡 Pro Tips
- ✓Brown your butter to exactly 350°F (measured with infrared thermometer) until milk solids turn hazelnut brown and smell nutty - this creates lactones and pyrazines that give complex flavor depth impossible with regular butter.technique350°F
- ✓Cool brown butter to 70-75°F before incorporating into buttercream because hot butter will break the emulsion and create a greasy, separated texture.timing70-75°F
- ✓Add brown butter gradually in 3-4 additions while mixer runs on medium speed - this allows lecithin in egg yolks to properly emulsify the additional fat without breaking.technique3-4 additions
- ✓Strain brown butter through fine mesh to remove milk solids before cooling - retained solids add 15-20% more moisture and can make buttercream grainy.ingredient15-20% moisture
- ✓Chill finished buttercream to exactly 65°F before piping - this temperature provides optimal viscosity where it holds peaks but remains smooth and pipeable.timing65°F
Share this recipe
Prep
0
min
Cook
8
min
Serves
4
people
Level
intermediate
Share this recipe
Brown Butter Buttercream
A rich and creamy buttercream made with brown butter, perfect for decorating cakes.
📝 Ingredients
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(3)
- almond flour
- flour
- sugar
🧂Spices & Seasonings(1)
- salt
📦Other(2)
- eggs
- extracts
👨🍳 Instructions
- 1
Cream butter and sugar until smooth.
- 2
Mix in almond flour.
- 3
Add eggs one at a time, mixing well.
- 4
Stir in extracts, flour, and salt.
- 5
Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F).
- 6
Remove from heat and cool completely. Chill until thick and pipable.
💡 Pro Tips
- ✓Brown your butter to exactly 350°F (measured with infrared thermometer) until milk solids turn hazelnut brown and smell nutty - this creates lactones and pyrazines that give complex flavor depth impossible with regular butter.technique350°F
- ✓Cool brown butter to 70-75°F before incorporating into buttercream because hot butter will break the emulsion and create a greasy, separated texture.timing70-75°F
- ✓Add brown butter gradually in 3-4 additions while mixer runs on medium speed - this allows lecithin in egg yolks to properly emulsify the additional fat without breaking.technique3-4 additions
- ✓Strain brown butter through fine mesh to remove milk solids before cooling - retained solids add 15-20% more moisture and can make buttercream grainy.ingredient15-20% moisture
- ✓Chill finished buttercream to exactly 65°F before piping - this temperature provides optimal viscosity where it holds peaks but remains smooth and pipeable.timing65°F