I making cupcakes for a wedding this weekend and want to use browned butter frosting for its flavor, but also want to use Swiss meringue buttercream since it holds its shape so well. I've made both kinds (separately) before, but I've never combined the two: using browned butter in place of regular butter in the buttercream. Has anyone done this with success? My plan would be to bring the browned butter back to cool/more solid, then add it to the frosting as if it were regular butter. Thanks for any advice and wisdom you can offer...
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)