I’ve been making the same pumpkin spice cake with chocolate chips for nearly ten years and until recently always held fast to the belief that it was so good on its’ own that it didn’t need a frosting. It really is, without frosting it goes from cake cake to more of a breakfast cake, fabulous with coffee in the morning. But then one day I thought that it would be good with browned butter, and off I went to find a recipe for browned butter frosting.
I ended up using a recipe from Martha Stewart and it is SO easy. I really love browned butter, it gives food a nutty taste and is so decadent. This frosting was super simple to put together, just make sure you put it on the cake quickly, it sets really fast and will end up looking a little gloppy. Hence the picture of one side of my cake! It was a huge hit despite that, I made it for Thanksgiving and my mother-in-law asked me to make it again for Christmas and for her upcoming birthday. I don’t know about you, but I’d call that a success!
Browned Butter Frosting
Recipe from Martha Stewart
4 tbsp butter
1 cup sifted confectioners sugar
1 tsp vanilla extract
1-2 tbsp milk, depending on desired thickness
In a small saucepan, cook the butter over medium heat, stirring often. It will start to bubble and brown, let it get a good golden brown and then remove from heat, around ten minutes.
In a bowl, combine the sugar, vanilla, butter (leave as much sediment in the saucepan as you can), and 1 tbsp milk. Mix until smooth, you may add more milk if needed. Use immediately.