With its rich, nutty flavor, brown butter glaze is a small but powerful addition that complements almost any dessert. Once you taste it, you’ll want to use it on everything!
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Ingredients you will need
Butter: Use unsalted butter to make this Brown butter glaze recipe.
Sugar: Just as with any other simple sugar glaze or icing you will need powdered sugar.
Vanilla extract
Milk or water: I prefer water, but you can add milk to achieve a glaze that’s runny enough to pipe or drizzle on top of your dessert.
Looking for more delicious filling recipes? Then you should check out this Chocolate Ganache, this sweet and sour Raspberry Coulis, or this delicious Salted Caramel.
Tips for making brown butter glaze
Watch the butter closely: Browning can go from perfect to burned in seconds. Stir frequently and use a light-colored pan for the best control.
Sift your powdered sugar: This ensures your glaze is smooth and lump-free.
Add liquid slowly: Start with one tablespoon of milk or water and add more gradually to avoid a runny glaze.
How to Make Brown Butter Glaze
Brown the butter: Begin by melting the butter in a light-colored pan over medium-low heat. The light pan makes it easier to see the color change as the butter browns. Stir occasionally and watch closely as it turns from yellow to golden, releasing a nutty aroma. When it’s beautifully golden brown, remove from heat immediately to prevent burning.
Combine ingredients: Pour the browned butter into a bowl, then add the powdered sugar and vanilla extract. Whisk the ingredients until they are fully combined.
Adjust consistency: Add milk or water, one tablespoon at a time, until the glaze is thick but pourable. You’re looking for a glossy, smooth consistency that’s easy to drizzle or pipe.
Drizzle and set: Drizzle the glaze over your fully cooled desserts with a spoon or a piping bag for more precision. Let it set at room temperature, or for a quicker result, place the glazed dessert in the fridge for 10-20 minutes before serving.
How to use brown butter glaze
Cookies: Brown butter glaze adds a warm, nutty flavor to your Molasses cookies, Gingerbread cookies, or Honey cookies.
Scones: Drizzle this glaze over freshly baked Pumpkin scones. The caramelized flavor pairs beautifully with them.
Pound Cake or Loaf Cakes: Take a simple vanilla loaf or Pumpkin bread to the next level with a drizzle of this glaze.
Storing the leftovers
To store any leftover brown butter glaze, transfer it to an airtight container and refrigerate for up to 4 days. When you’re ready to use it again, bring it to room temperature or warm it for a few seconds in the microwave, then whisk until smooth. If it’s too thick, add a small splash of milk or water to restore its pourable consistency. Enjoy your glaze without any waste!
Recipe card
Brown butter glaze
Equipment
- Digital kitchen scale
- Saucepan
- Whisk
Ingredients
- 70 g unsalted butter
- 100 g powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk or water
Instructions
- In a light-colored pan, melt the butter over medium-low heat, stirring occasionally until it turns golden brown and develops a nutty aroma.
- Transfer the browned butter to a bowl, then add the powdered sugar and vanilla extract. Whisk until well combined.
- Add milk or water, one tablespoon at a time, whisking until the glaze is glossy and reaches a thick but pourable consistency.
- Drizzle the glaze over fully cooled cookies, scones, pound cake, or other baked goods using a spoon or piping bag. Allow it to set at room temperature or refrigerate for 10-20 minutes before serving.
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