How To Make Brown Butter
This article will teach you how to make brown butter. This is full of tips and tricks on how to make brown butter right every time. Brown butter is a secret ingredients that elevates your baked goods!
Brown butter is butter is slowly cooked down until the milk solids separate and turn an amber color. This gives the baked goods a more nutty and gourmet flavor. It only needs one ingredient, butter!
It is a French technique called “buerre noisette” which means Hazelnut butter. Which explains the nutty flavor!
I have tips and tricks and process photos to easily help you make this recipe! If you love brown butter, you have to try my brown butter chocolate chip cookies.
What Gives Brown Butter their flavor?
Most of the flavor comes from the toasted milk solids. Once all the water has evaporated from the butter, it creates a reaction called Maillard Browning. Which cause those milk solids to separate and then brown.
Tips for making the butter
Here are my tips, so yours turns out like this recipe!
- Tip 1: Once the milk solids separate, it will brown very quickly! So, don’t step away from the pan.
- Tip 2: The longest part of the process is when the butter melts and starts to bubble. This process is where the water is starting to evaporate. You need to stir occasionally here.
- Tip 3: Once the butter starts to foam up on the top, this means it is finishing the water evaporation process. Then, the milk solids will separate and brown quickly.
Using the butter
First, the butter needs to cool. Cool it until the melted butter is room temperature before using. Make sure to get all the brown bits, that is where the flavor is.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
If you want to use the butter to cream it with sugar with cookies. Place the bowl of butter in the freezer for 15 minutes. Then, take a spoon to stir well, it will form almost a butter paste.
FAQ’s
That depends on if you are using a large frying pan or not. If you are 5-10 minutes. A smaller pan will take 5-10 minutes longer.
If your recipe calls for 1 cup of brown butter, you need that extra butter. Since a lot of water is cooked off, it will reduce the full amount of butter by 2 tablespoons. So you add the extra to prepare for that.
I highly recommend using unsalted butter. Salted butter has different water to milk fat ratios, so it won’t taste the same. In terms of brand of butter, European butter is the best ( like Kerrygold ), it has a higher milk fat, so more yummy brown bits. However a regular unsalted butter( like at Costco), will work just fine.
Unfortunately, you will have to make it again. Once it burns, that burn taste will transfer to your bake good and it will take rancid.
Yes you can! It be chilled in the fridge. Then, put in the microwave and heat in 5 second intervals until heated to the right temperature and consistency you need for the recipe.
Storing and Freezing
Store the butter in the fridge in an airtight container up to 1 week.
Freeze the butter in an airtight container up to 30 days.
For more brown butter recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
How To Brown Butter
Ingredients
- 1 cup Unsalted butter plus 2 Tablespoons, 18 total tablespoons of butter
Instructions
- Using a large frying over medium heat, add the butter. You can cube it or add it in whole. Use a baking rubber spatula to mix it. Once the butter melts, it can very easily go from still cooking to burnt, so don't walk away from the kitchen.1 cup Unsalted butter plus 2 Tablespoons
- Heat until the butter is melted. Then, let the butter sit while it bubbles. Stir the butter while it bubbles and cracks, this is the water content evaporating. Next, it will begin to foam up on the top. Keep stirring to watch the bottom of the pan. The milk solids will separate and turn an amber golden color. Once the milk solids are golden brown, take off the heat immediately. It is easy to burn at this step. This whole process takes 5-10 minutes.
- Pour the brown butter into a measuring cup, it will equal to 1 cup. It will be very foamy, but the foam will quickly melt into the butter. Cool completely before using.
I’m now more informed about brown butter and will keep this recipe for future reference.