Brown Butter Icing For My Carrot Muffins

I only buy butter when it is on special as I use so much of it. I keep at least two blocks in the freezer at any one time. And that is a good thing as this brown butter icing was so good I had to find an excuse to bake more things to keep on making it.

Brown Butter Icing
Head straight on to the Recipe For Brown Butter Icing

I love entertaining, and will find any excuse to have people over at our house. But as home visits are still not allowed, the only way we can see friends or family is to eat out. I have always met my girlfriends for lunch or coffee dates so that we can catch up without any interruptions. And I must say that I jumped at the offer to go for lunch and sit outside on what was a perfect winters’ day. It had been four months since I had been in a restaurant, and it was so good to feel a sense of normality. At the same time however, it felt very weird. Here I was, with other people, in a situation I had previously taken for granted. Did I have a few moments of “what if”? As in what if the waitress is sick and has touched my spoon? 

Brown Butter Icing For My Carrot Muffins Click To Tweet

Sure, but they were not strong enough that I felt I had to wipe everything down before I touched it.The main thing is that it was so good to sit outside, with a friend and just talk! To not worry about a virus I cannot control. And to train myself to just be in the moment. This step back to normality is so important on so many levels. Firstly because we all need human contact. Secondly because we all need to move towards resuming our lives. And thirdly because #jobssavelives. And in the current economic crisis if we can afford to treat ourselves to something, then eating out is a great treat. It may save one job in the restaurant industry. And that one person might be the sole breadwinner in their family.


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5 from 1 vote

Brown Butter Icing

This rich frosting can be used to ice any cake or cupcake
Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 33 g butter
  • 125 g mascarpone cheese
  • 2.5 mls vanilla paste
  • 15 mls maple syrup

Method

  • Place the butter into a sauce pan and melt over a medium temperature
  • Every now and then, give the pan a swirl
  • When nut brown remove from the stove and set aside to cool slightly
  • Place the mascarpone, vanilla and maple syrup into a mixing bowl and whisk to combine
  • Slowly pour in the butter while whisking
  • When combined, ice your cake
Inspiration published on Lavender and Lime September 4:

Have you eaten out since lockdown started?


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