Browned Butter Toffee Buttercream
Servings: 12 servings (enough to cover a two layer, 8" round cake)
Calories: 564kcal
This buttercream has such a rich and delicious flavor. Browning the butter really makes the difference, plus the added chopped toffee really gives it deeper flavor. It's perfect with the Banana Toffee Cake.
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Ingredients
- 1 cup salted butter
- 1 cup unsalted butter
- 2 teaspoon vanilla bean paste or vanilla extract
- ¾ cup chopped toffee I used Heath chopped toffee bits
- 7 cups confectioners sugar
- 3 tablespoon half and half cream (or whole milk) can add another tablespoon if needed
Instructions
- Melt the butter in a saucepan on medium low to medium setting approximately six minutes.
- Remove from heat and let it sit for about five minutes.
- Add vanilla bean paste or extract and stir.
- Stir in chopped toffee.
- Let the mixture sit over night to cool or you can store in the refrigerator until it's fully cooled down.
- Once it's completely cool and room temperature, add to a mixing bowl. Beat on medium until fluffy.
- Add 3 cups of powdered sugar. Beat on low until combined and then on medium until mixed.
- Add in 2 - 3 tablespoon of cream and mix.
- Add in the other 4 cups of confectioners sugar and mix. If the buttercream is too stiff, add in more cream, a tablespoon at a time until you reach the desired thickness.
Nutrition
Calories: 564kcal | Carbohydrates: 70g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 140mg | Potassium: 9mg | Sugar: 69g | Vitamin A: 1010IU | Calcium: 12mg