Baking•indulgent

Vanilla Whipped Brown Butter

Butter is browned with a freshly scraped vanilla bean and whipped into a creamy spread.

Ingredients

Quantities are shown as originally provided.

226g or 1 cup butter, unsalted (two sticks)
1 vanilla bean or 1-2 tsp pure vanilla extract
2 tablespoons brown sugar (dark or light)
½ teaspoon fine sea salt (if using a different salt, start with ¼, taste it to see how much more you want to add)
½-1 teaspoon cinnamon (optional)

1
In a large shallow frying pan, add the butter and turn the heat to medium low - if using the vanilla bean, scrape it and add it now (the scrapings can be added into the butter or put in the bowl you’ll be whipping the butter in - if you are working in low light, too many scrapings in the pan make it hard to see how well the milk solids are browning).
2
Cook, stirring as needed to get the bits on the edges, as it melts.
3
Continue to cook and stir as the butter begins to sputter and spit, then foams. As it foams you’ll notice the bits in the center separating (these are the milk solids) then beginning to brown.
4
When they are a golden brown (see the video for visual aid) stir to ensure that all the milk solids are nicely toasted. Then pour it into a heatproof bowl, scraping off all the brown bits from the pan.
5
Set it in the freezer for about 30-45 minutes, until most of it is solid and creamy.
6
With a hand mixer, beat the butter until light colored and creamy adding the remaining ingredients as you whip. Scrape the bowl as needed so all the butter gets whipped evenly.
7
If the butter is rather thick and hard to spread, add a little heavy cream (no more than 2 tablespoons) and stir it in.
8
Store in the fridge in an airtight container.