Delicious buttercream frosting is made up of – you guessed it – butter! Because it is the key ingredient, be sure and use a high-quality butter – one that tastes great and has a high fat, low water content. Great layer cakes are judged not just on the tenderness and taste of the cake layers, but on the smooth, rich flavor and texture of the frostings. To make this peach buttercream even more amazing, we added an important step: browning your butter. Browned butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids a golden brown, while also cooking out any water present in the butter. Browned butter has a nice toasty flavor, with a deeper, richer, more intense flavor than melted or clarified butter. Once your butter has browned, immediately remove it from the heat and pour into a freezer-safe bowl. Scrape out all the flavor-filled brown particles that may be on the bottom of the pan.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.