My mom used to make this all time.  Wonderful on a spice cake!

Browned Butter Icing

butter

confectioners' sugar

heavy cream

vanilla extract

water

Heat the butter in a saucepan over low heat until golden brown, about 15 minutes.  Remove from heat and stir in the confectioners' sugar, cream, and vanilla extract. Add water, mixing vigorously until smooth.


Thank you so very very much for posting this recipe! My grandmother used to use this for her spicecakes and I know that this has to be what she iced them with- have never found a recipe for it before! Merry Christmas you have made my holiday season!!!:D

Yummy icing I always use it on spice cake too. Welderwoman

I agree with others that this is just the very best icing for spice cake but have you tried it on soft applesauce cookies? Out of this world!!

Sooo good! We used it to iced a pumpkin cake. Perfect match! Thanks for sharing your recipe!

Fantastic!! Thick but spreadable for cakes or cookies but chill it a bit in the fridge and put it in a piping bag with a star tip and woo hoo! I did that for my Christmas Cookie exchange on the iced pumpkin cookie recipe from this site (replacing this icing for that one). I baked the cookies in mini muffin tins instead of on cookie sheets and pressed the center down well right after they came out of the oven to make a nice sized indentation. I piped the icing into the hole and they looked so beautiful. They were the most popular cookie at the exchange and I received so many compliments on how they looked as well as how they tasted. And the best part is that piping is actually so much easier as well as faster than a regular icing method.

Try it on a butter pecan cake.....TO DIE FOR!!

This is the kind of icing you would find on a fresh baked maple bar. It's perfect. No adjustments needed. I had regular whipping cream on hand which worked great. I randomly drizzled it over the top of a pumpkin roll spice cake then added some toffee chips as a finishing touch. I'll fess up to admit I left a few tablespoons in the bottom of the pan so I could enjoy dipping my fingers into it for a sweet treat. This one's a keeper.

Mine was a spreadable consistency without adding the hot water. Perhaps it was because I sifted my powdered sugar. The icing has a nice browned butter flavor but the quantity is small as someone else noted. It was enough for a thin layer on a 9x13" cake but definitely it should be doubled for a layer cake. I used it on a pecan cake since I liked the idea of butter pecan and it complimented it well.

Was too thick to spread well. Wound up adlibbing to frost the cake.

browned butter icing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 12

Cost: $1.43 /serving

Author : Patty2007

Ingredients

Instructions

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