How to Brown Butter, a.k.a. Brown Butter Appreciation Post

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This post is VERY overdue. My love for this ingredient is so well-established it’s almost overkill at this point. Suffice it to say that when I make any recipe that calls for butter, I at least consider swapping it for brown butter. If you have the time, it’s always something to consider. But the real question is how to make brown butter. Well, you’re in luck — although it has seemingly magical powers to transform an everyday recipe into a masterpiece, there is no magical spell required!

I have shared so many recipes on this blog that feature brown butter, starting with my sweet potato pie. But even if a recipe doesn’t require it, you can use it in any dish that could be improved by a nutty, caramel-y, rich flavor. Especially autumn and wintertime recipes like brown butter snickerdoodles or brown butter blondies, no-bake desserts like brown butter Rice Krispie treats, and savory dishes with aged cheese and earthy herbs. In short, it’s a secret ingredient that can step up lots of different types of dishes.

Step by Step

Also known as browned butter or beurre noisette, what we’re aiming for is butter that has been cooked on a stovetop until its milk solids are toasted and deep golden brown. As the butter browns, the flavor gets richer, and can turn your dish from delicious to amazing. And the best part is how easy it is! It’s so simple to get the hang of, and it only adds a few extra minutes to your total prep time. All you need to have is:

• Butter. It can be salted or unsalted, regular or you can use cultured butter for added flavor and quality
• A light-colored nonstick pan. I usually use a stainless steel pan, but if you have a white or cream-colored skillet it’s even better. This will help you clearly monitor the browning process.

Then you just need to cut your butter into chunks and heat it in your pan on medium heat for 5-10 minutes. As it starts to melt, it’ll look something like this:

Keep whisking and watching the butter and it’ll start to melt and foam up. You’ll also see the white milk solids separate and fall to the bottom of the pan.

Be sure to keep whisking so that the foam doesn’t obstruct your view of the milk solids at the bottom. They’ll be the first to start to turn a deep caramel color, after about 5 minutes or so. Finally, when it looks like this, you’re all set!

Immediately remove it from the heat and transfer to a heatproof container.

What should I do with my brown butter?

Now that you know how to make it, what’s the best use for it?

There are SO many! Brown butter works best in recipes that call for melted butter, like brownies, blondies, or certain cookie recipes. But as you grow more comfortable with the technique, you should definitely try using it in place of softened butter in recipes. It’s especially delicious in frostings or icings, and in cakes and quick breads. For that, you’ll need to chill the hot brown butter until it’s solid, and the allow it to come back up to room temperature. A great example of this technique is my brown butter yellow cake recipe!

The possibilities are endless! Let me know in the comments below what your favorite brown butter recipe is! Or if you’re still looking for a favorite, I have some recommendations!

Brown Butter

A quick and easy ingredient upgrade for sweet and savory dishes, to take your cooking and baking to the next level!

Print Pin Recipe Rate Recipe

Prep Time: 2 minutes

Cook Time: 10 minutes

Course: Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack

Cuisine :American, French, Italian, Soul Food

Recipe Source: Chenée Lewis

Ingredients

• ½ cup butter – (1 stick) cut into cubes
• 1 tbsp water – optional

Instructions

• Place butter into a cold, light-colored skillet.
• Heat on medium-high and allow butter to melt, whisking constantly to ensure even cooking. Butter should start to foam and sizzle.
• Continue whisking until milk solids separate and begin to turn golden brown.
• When butter is golden brown and you smell a nutty aroma, remove from heat and transfer immediately to a heatproof container.
• If using to substitute for regular butter in a recipe, add 1 tbsp water and stir before adding to recipe or chilling in refrigerator.

Notes

Water loss: Since butter is 15% water, which gets cooked off in the browning process, the  tbsp of water is added to replace this water loss and ensure the correct amount of liquid in your recipe.

Adjusting quantity: Feel free to double or triple the amount of butter and water you use to accommodate your recipe — just make sure your pan or skillet is wide enough for the butter to be shallow and cook evenly.

Chilling for recipes: Feel free to cool the butter until it’s solid, and then soften it to room temperature to use in cakes, cookies, and other recipes that call for softened butter. 

Nutrition Disclaimer

Tags: beurre noisette, brown butter

Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

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Wanna try out the technique? Check out my stout gingerbread cookies with brown butter cream cheese frosting! Happy baking!