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This is 10/10 with cornbread, but tastes good on pretty much everything.
sweet & salty cinnamon whipped brown butter
ingredients
2 sticks (226g, 1 cup) unsalted butter
1 tablespoon (13g) dark brown sugar (light is OK here too)
1 teaspoon flaky salt - I use Maldon (less - think 1/2 teaspoon max - if you’re using kosher or fine sea salt)
1/2 teaspoon cinnamon
the how-to:
Heat a small skillet over medium low heat. Add the butter and stir with a rubber spatula until the butter looks golden brown (not dark brown!) and smells nutty, stirring often. Watch it carefully and remove it from the heat as soon as it reaches a deep caramel color. Transfer it to a heat proof bowl and put it in the freezer for about 30 minutes, until mostly solid. Don’t leave it too long - we don’t want super hard butter!
Transfer the butter to the bowl of a stand mixer. Add the brown sugar, flaky salt, and cinnamon. Using the whisk attachment, beat on medium speed until very smooth and creamy, about 5 minutes. You’ll need to scrape down the bowl several times (yes, this is the worst part).
Store in an airtight container in the fridge for up to 10 days.
a few notes:
You can absolutely use a hand mixer for this recipe. And maybe even whisk it by hand if you’re determined.
If you’re finding the butter to be too thick to spread out of the fridge, try stirring in a splash of heavy cream.
I used Plugra butter and it was delish. Regular is great too!
xoxo,
your favorite becca
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I’ve done this with hot honey instead of brown sugar and cinnamon, but I’ll have to try this variation, it looks delicious!