Friday, September 20, 2013

Browned Butter Vanilla Caramel Icing

I've been eating this Caramel icing practically since I was born but never took the time when I prepared it to brown the butter and add the Vanilla till yesterday. Yes, I know! I'm behind the times!! But, no matter, I've caught up now, just a little. :) I chose a Favorite Buttermilk Cookie recipe to pair with the icing for a little bit of yummy. Okay, a lot of yummy! The photo above looks innocent, but don't kid yourself, some cookies are not as innocent as they appear. Yikes! I'm storing them in the basement fridge so I don't have to look at them all the time. You know, out of sight, out of mind! haha
Back to the icing:
¾ cup salted butter, browned
1½ cups brown sugar
2/3 cup (5 oz.) evaporated milk
1/3 teaspoon salt
2½ teaspoons vanilla extract
2 -2½ cups powdered sugar
Brown (do not burn!) the butter over medium high heat stirring constantly.
Transfer immediately into a clean saucepan.
Add the sugar and bring to a boil over medium heat, stirring constantly.
Very Carefully add the evaporated milk and salt and stir. Boil for 1 minute.
It will not be smooth like regular caramel frosting. It looks kind of curdled but it will be fine.
Remove from heat and stir in Vanilla extract.
Cool till thickened and about room temperature, stirring occasionally.
Transfer to a mixer bowl and add powdered sugar till you have a spreadable consistency. Beat till smooth.
I used approximately 1 Tablespoon of icing per cookie and frosted 34 cookies.
Enjoy your weekend!



  1. Oh, I don't know! I think I would be able to hear them calling my name even from the basement freezer! hahaha. Pinning this...yum!

  2. Ha, I guess there's a bonus in there somewhere for storing them DOWNstairs. That little bit of exercise would be good for something surely!

  3. Wow, this looks amazing Martha. I make something similar but I think next time I"ll try your recipe. Brown butter makes everything better!

  4. Honestly - this sounds incredible! - lovely
    Mary x