ButterAmerican or European style butter both work; European butter has higher fat content and splatters less~1 lbest.
Powdered milk (optional)Add 1-2 teaspoons or more to amplify the nutty flavor by increasing milk solids~2 tbspest.
Steps
1
Cut the butter into small cubes for even heating. Use a light-colored pan so you can clearly see the browning process.
2
Place the cubed butter in the pan over medium heat and let it start to melt.
3
Once the butter begins to melt, stir continuously. You will see white foam develop as water evaporates and milk solids rise.
4
Continue stirring and watch carefully for color changes. Keep the milk solids moving to prevent them from burning on the bottom. Swirl the pan if needed to see through the foam.
5
When the butter reaches a beautiful golden or amber color and smells nutty, immediately pour it into a bowl to stop the cooking process.
6
Scrape all the milk solids from the bottom of the pan into the bowl—they contain most of the flavor. Stir occasionally as it cools to distribute the milk solids evenly.
7
Once cooled, use the brown butter as needed: keep liquid for melted butter applications, chill until softened for frostings, or freeze and cube for pastries and baked goods requiring cold butter.
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