How to Make Brown Butter for Baking

Ever want to know how to make brown butter for baking? Let me teach you. I know you have probably seen those delicious recipes that call for brown butter and like when I first started out, I had zero idea how to do it or what it is. Well, that stops here. Brown butter can sound intimidating but it is quite easy to make and can be used in a variety of recipes, from savory to sweet. Let's dive into how to make brown butter for baking to elevate the flavor of any of your baked goods and you'll be a pro in no time!

WHAT IS BROWN BUTTER?

Brown butter, also known as beurre noisette, is a staple in French cuisine that has been gaining popularity in the baking world. It is simply butter that has been melted and cooked until it turns a rich, nutty brown color. The transformation from regular butter to brown butter not only gives it a unique flavor but also adds a new dimension to your cooking.

INGREDIENTS

Here is everything you need to make brown butter.

• Unsalted Butter: I prefer using unsalted European cultured or full-fat butter but you can use salted if you prefer Make sure to bring the butter to room temperature and cut into pieces so it can cook evenly.
• Fry Pan: Using a light-colored pan will allow you to see when the butter is browning.
• Something for stirring: You will rarely use a spoon for stirring in this recipe, but if you do, I prefer to use a rubber spatula.

HOW TO MAKE BROWN BUTTER

Making brown butter is quick and simple. It will be ready to use in no time!

• Place cubed pieces of unsalted butter in a light-colored pan. Turn the stove to medium heat. Using medium or medium-high heat will allow the butter to cook evenly

• Give it a few stirs or swirls of the pan until fully melted. Once the butter has melted, it will begin to foam and sizzle.
• In about 5 minutes the butter will begin to turn golden brown and milk solids will begin to form at the bottom of the pan. Cook until you get a beautiful nutty aroma and the butter and milk solids have turned a beautiful dark amber color. Make to WATCH CAREFULLY as brown butter will burn quickly.
• Immediately remove from the pan and pour into a heat-safe bowl to let cool. About 30 minutes. 

BROWNING SUCCESS & STORAGE TIPS

• Don't Walk Away: Brown butter will burn fast. Once the butter begins to turn a light amber color, it's only a matter of seconds before you have burnt butter, which can be bitter.
• Cut Butter Into Pieces: Using room temperature butter and cutting into pieces will also your butter to heat and brown evenly.
• Transfer Once Browned: Immediately transfer your brown butter to a heat-safe container once you seat those milk solid specs on the bottom of the pan are brown.
• Storage: Brown butter is a versatile ingredient that can be stored in the refrigerator for several weeks or in the freezer for up to 6 months. Simply place it in an airtight container and label it with the date.

FAQ

What are the brown specs in the brown butter?
The brown specks in brown butter are small bits of milk solids that have caramelized and browned as the butter is cooked. When butter is melted and exposed to heat, the milk solids separate from the butterfat and sink to the bottom of the pan. As the heat continues, the milk solids begin to caramelize and turn brown, developing a nutty aroma and rich flavor.

Does the butter lose moisture as it browns?
Yes, it will lose some liquid that evaporates as part of the cooking process. You will want to measure the brown butter after you cook it if substituting in another recipe.

Can brown butter be substituted in other recipes?
Yes, brown butter can be substituted for regular butter in many recipes, both sweet and savory. When using brown butter as a substitute for regular butter, you may also need to adjust the cooking time, as brown butter can burn more easily than regular butter due to its higher sugar content.

It's important to remember that the behavior of brown butter can be different from regular butter, particularly in baking recipes. In some cases, brown butter may change the texture or structure of a baked goods recipe, so it's best to experiment and make adjustments as needed. If a recipe calls for softened or cold butter, you will need to wait until the brown butter solidifies first or place in the refrigerator until it cools and sets before using.

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