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Cinnamon Browned Butter Icing

adapted from Evil Shenanigan’s Brown Butter Frosting



4 tablespoons unsalted butter
1 1/2 cups powdered (confectioner’s) sugar (sifted)
1 teaspoon vanilla
2 teaspoons milk (maybe less)
1 teaspoon (approximately) freshly grated cinnamon from cinnamon stick
Pinch of table salt

You will also need:

Small saucepan
Heat-proof (silicone) spoonula
Mixer with paddle attachment
Spice grater


Melt butter in small sauce pan and cook on medium heat, stirring constantly until nutty brown. The solids will actually separate out and brown into little specks like you see on my spoonula below.

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After butter is browned, add in the freshly grated cinnamon and stir in. Remove from heat and allow to “steep” for a while as the butter cools.

Now would be a good time to make your cake. May I suggest the my Orange Vanilla Spice Cake? It’s quite tasty. And Kelly’s Chocolate Spice Cake sounds absolutely delicious.

Into the bowl of a stand mixer, sift the powdered sugar. Add the vanilla and browned butter with cinnamon and slowly mix using the paddle attachment. Lastly, add the pinch of salt and enough milk to make the mixture smooth (you may not use the entire two teaspoons).

Do you see those flecks of cinnamon? It looks rustic that way, but it is so good.


Pictured atop an Orange Vanilla Spice Cake:


1 comment:

bridget {bake at 350} said...

Oooo...that cinnamon does look so good in the frosting!