sweet & salty cinnamon whipped brown butter

you'll want to put this on everything

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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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