How To Brown Butter
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Let me show you just how to make brown butter, so you can use it all your baking recipes. Browned butter adds such depth of flavor to your butter and will transform your baked goods! In less than 10 minutes, you will have browned butter ready for your baking recipes.
Butter is great. Browned Butter is what all butter hopes to become. Browned butter is where it’s at, folks.
Adding browned butter to something brings in this extra caramel flavor and nutty wonderfulness. If you’re afraid of making browned butter, please don’t be.ย
I love using it in my baking! Like my brown butter chocolate chip cookies, brown butter brownies, brown butter pumpkin cookies, and brown butter rice krispie treats. So much flavor!
See Also:
- Out of brown sugar or need to soften it? Make your own at home with just 2 ingredients!
- Making a dessert with just egg whites and need to separate your eggs? Check out these six easy ways to separate eggs!
What is browned butter?
Ok first let’s talk about what browned butter is. Or browned butter as it’s also called. Browned butter is when butter is melted and the butter milk solids caramelize (hence the brown color).
You can use browned butter in place of regular butter in your desserts to add flavor and depth to the taste.
Browned butter can burn rather quickly though. Brown butter is brown right before it burns. So keep a close eye on it!
What does brown butter taste like?
Browned butter has a nutty, caramel-like taste to it. Browned butter reminds me of toffee, and adds such depth of flavor to any recipe.
How to make brown butter
Melt the butter.
In a heavy-bottomed skillet, on medium-low heat, melt the butter. I find it easier and faster to cut the butter into tablespoons first.
Be sure to stir your butter as it melts, to ensure it melts evenly.
Cook off the water.
Once the butter is melted, it will begin to foam and bubble. It will also look cloudy in appearance to start and then become clear as it continues to cook.
During this step, the butter can splatter due to all that water evaporating. Stir the butter mixture and let it cook. You want to be stirring the butter and keep a close eye on the butter so it doesn’t burn.
The butter will begin to foam about 5 minutes and milk solids will begin to form at the bottom of the process. As the milk solids become golden brown, you will see the butter start to turn a golden brown color as well.
Keep an eye on the color.
The butter will begin to turn brown, but sometimes the foam makes that hard to see.
So clear the foam way and check the color. If it’s a golden brown, caramel color you’re good to go.
Remove from the heat.
The butter can continue to cook while in the pan so it’s best to remove it from the heat and pour it to a heatproof bowl.
What are the dark brown bits in browned butter?
You’ll notice these dark brown solid bits- that’s the milk proteins- not the actual butter itself. Don’t worry they are supposed to be there.
Do not strain those browned bits out; that’s where all the flavor is!
How do you know if you burned brown butter?
You want to keep a close eye on the butter as it is foaming. You will see those brown specks beginning to form at the bottom.
You should also smell the butter. It will have a nutty aroma.
Once these two things have happened, remove it from the heat, to prevent it from burning.
How to use browned butter
You will lose some of the moisture from your butter when browning it. So be sure to brown your butter, and then measure the amount you need after.
So if you are swapping browned butter for a recipe that calls for melted butter, you will need to brown slightly more butter, so you have the same amount. Brown an extra tablespoon of butter to be safe. For example if a recipe calls for 8 tablespoons of melted butter, then brown 9 tablespoons to account for the loss of moisture.
Now you can use the browned butter right away, or you may need to let it cool depending on your recipe. You can also let it solidify again and cream with butter and sugar just like you would room temperature softened butter.
Just be careful if you are adding it to a mixture with raw eggs, then allow it cool enough so it doesn’t scramble your eggs.
What can I use my browned butter in?
Now that youโve mastered browned butter, here are a few recipes and ideas on how to use it!
Browned Butter Chocolate Chip Cookies
Browned Butter Pumpkin Cookies
Heather’s Baking Tips
- Use quality, unsalted butter. The better the butter the better the browned butter. And unsalted butter is recommended, because as it browns the salt flavor can become quite concentrated.
- Cut up the butter. This will make the butter melt evenly and speed up the browning process.
- Keep an eye on the color. Browned butter can go from perfect to burnt quickly so keep an eye on the color. Once itโs golden brown remove it from the heat.
- Transfer to a separate bowl once done. It can continue to cook in the saucepan so itโs best to pour into a heat proof bowl, so it doesnโt continue to cook.
- Brown more than you need in the recipe. You will lose some of the moisture when it browns so itโs best to brown an extra tablespoon or two than the recipe calls for.
Recipe FAQs
I recommend using unsalted butter. Different brands of salted butter use different salt amounts so you cannot be sure how much is in your butter. As you brown the butter, the salt becomes concentrated in the milk proteins which can intensify the salt taste. Depending on how you are using the butter, you can always add a bit of salt to your recipe after.
Yes you can! It should take about 2-4 minutes depending on how much you are browning. Place your a stick of butter, cut up, into a microwave safe dish. The butter will begin to pop in the microwave, so it is best to put a plate over your bowl so to avoid a giant mess. Microwave for a minute at a time and check. The time can vary depending on your microwave and how much butter you are browning.
You can also let it cool and store it in the fridge in a container with a tight-fitting lid. The butter will of course re-solidify it. It will keep for up to one to two weeks. You can even freeze it in ice cube trays.ย
Making browned butter takes about 10 minutes or less depending on the amount you are browning.
More Recipes To Try
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How To Make Brown Butter
Equipment
Ingredients
- 1/2 cup (1 stick, 113 g) unsalted butter cut up into tablespoons
Instructions
- Melt the butter. In a light-colored skillet (it's easier to see the butter browning in a lighter colored skillet) on medium-low heat, melt the butter. I find it easier and faster to cut the butter into tablespoons first. Be sure to stir your butter as it melts, to ensure it melts evenly.
- Continue to stir the butter. Once the butter is melted, it will begin to foam and bubble. It will also look cloudy in appearance to start and then become clear as it continues to cook. During this step, the butter can splatter due to all that water evaporating. Stir the butter mixture and let it cook. You want to be stirring the butter and keep a close eye on the butter so it doesn't burn.
- Brown the butter. The butter will begin to foam about 5 minutes and milk solids will begin to form at the bottom of the process. As the milk solids become golden brown, you will see the butter start to turn a golden brown color as well. The butter will begin to turn brown, but sometimes the foam makes that hard to see. So clear the foam way and check the color. If it's a golden brown, caramel color it's ready.
- Remove from heat and allow to cool. Once it's browned, remove from the heat. Transfer to a heatproof bowl to prevent further browning. The butter can continue to cook while in the pan so it's best to remove it from the heat and pour it to a heatproof bowl.
Notes
- Storage: You can also let it cool and store it in the fridge in a container with a tight-fitting lid. The butter will of course re-solidify it. It will keep for up to one to two weeks. You can even freeze it in ice cube trays.ย
- Use quality, unsalted butter. The better the butter the better the browned butter. And unsalted butter is recommended, because as it browns the salt flavor can become quite concentrated.
- Keep an eye on the color. Browned butter can go from perfect to burnt quickly so keep an eye on the color. Once itโs golden brown remove it from the heat. Transfer to a separate bowl once done. It can continue to cook in the saucepan so itโs best to pour into a heat proof bowl, so it doesnโt continue to cook.
- Brown more than you need in the recipe. You will lose some of the moisture when it browns so itโs best to brown an extra tablespoon or two than the recipe calls for.
- Microwave: It should take about 2-4 minutes depending on how much you are browning. Place your a stick of butter, cut up, into a microwave safe dish. The butter will begin to pop in the microwave, so it is best to put a plate over your bowl so to avoid a giant mess. Microwave for a minute at a time and check. The time can vary depending on your microwave and how much butter you are browning.
Great tips on making some delicious brown butter. We love it with our pumpkin ravioli or even gnocchi! A great thing to share!
glad you found it helpful ๐
Thank you for this comprehensive tutorial on how to make browned butter. It is a great ingredient to have for baking.
I love the nuttiness of browned butter. This was a great tutorial – very easy to follow.. Thank you!
you’re welcome!
I love using browned butter in cookies…it really does make such a different in certain recipes! It adds a richness that is just so, so good! Sweet or savoury- it’s fabulous. Thanks for sharing your tips!
Simple yet so informative. Thanks for all the tips and uses of Brown Butter too. Will definitely store a Bottle in my Kitchen,
you’re welcome!!
Thanks a lot for sharing these tips. Simple things like this can save a day!
Butter is crazy expensive these days and I’m so happy to have found your post so that I don’t waste any. There are so many great recipes to use it in once I brown it. Love that nutty flavour.
Thank you for all the tips and tricks on how to brown the butter! Going to use this method this weekend and make some cooking with it ๐
you’re welcome!
Thanks for all the tips. I always stuff this up.
So easy to follow, and that smell in the kitchen is lovely. Definitely, a recipe to keep for adding a nutty flavor to my next cookie batch.
glad you enjoyed!!
Oooh this is great – so easy to follow! I wonder if it would work with non-dairy butter? xx
Rebecca | ceruleanshe.com
Hi Rebecca! Thanks! Unfortunately you need the milk solids for it to be the brown butter and not sure that would work with non-dairy butter. If you want the nuttiness that browned butter provides- you could try using part non-dairy butter and maybe a walnut or hazelnut oil to get that nuttiness you get from brown butter. If you try it let me know how it goes!
Yum! Thanks for this handy how-to. I have often wondered how to brown butter.
I didn’t realize that it was this easy to do!
I never thought of making something with browned butter. ๐ I’m going to give this a try in my next baking project – although, I will admit that I am a terrible baker.
Oh my gosh June I can’t wait to see you what you think! Definitely a great substitution for butter in cookies and blondies, and I imagine with cupcakes or cakes you can’t go wrong. Let me know how it goes!
The bf & I made a dinner recipe a few months back that called for browned butter. I had no idea how to make it so I totally left it out! Wish I’d seen this sooner! We’re gonna try the recipe again ?
Oh definitely give it a try! It really is so easy and such a difference in flavor! Let me know how it goes!