Brown Butter Buttercream Frosting

Directions

• Cook 1/2 cup (113 g, 1 stick) butter in a small saucepan over medium-low heat. When it begins to foam, add nonfat dry milk powder.
• Cook, stirring constantly with a silicone spatula, until mixture is a rich dark brown. Remove from heat and add in heavy cream. Stir to combine and transfer to a small blender bowl/cup. Blend on low speed for 10 seconds, then scrape down sides and blend until the mixture is homogeneous, 10-15 more seconds. Scrape out of the blending bowl/cup back into the sauce pan. Cool for 20 minutes.
• After the mixture has cooled to room temperature, in the bowl of a stand mixer with the whisk attachment, beat salt, vanilla extract, and remaining butter (1 1/2 sticks) until smooth. Scrape down the sides, then add 227 g (8 ounces, about 1 7/8 cups) of the powdered sugar. Mix on low until the sugar starts to be combined, then turn up to medium and mix until well combined, about 1 minute. Stop the mixer and scrape down the sides as needed.
• Add the browned butter/milk solid mixture and the remaining 227 g (8 ounces, about 1 7/8 cups) powdered sugar. Mix on low until the sugar starts to be combined, then turn up to medium and mix until well combined, about 1 minute. Stop the mixer and scrape down the sides as needed. Once the sugar is all incorporated, turn the mixer up to medium high and beat until light and fluffy, about 2 minutes.