Step 1

In a large skillet, cook the butter over medium heat for 8-10 minutes, stirring constantly until it becomes a deep golden brown color.

Step 2

Remove from heat and pour into a large bowl. Refrigerate fro 3-4 hours until solidified.

Step 3

Using a mixer, beat the solidified butter until it is light and fluffy.

Step 4

Add the milk and vanilla extract. Slowly beat in the powdered sugar until well combined.

Step 5

Continue beating the frosting on high for 5 minutes to get a light and fluffy buttercream.

Step 6

Use to decorate a cake or store refrigerated for up to 2 weeks.