Browned Butter-Pecan Frosting
 
Makes about 6½ cups
Ingredients
  • 2 cups (411 grams) cold browned butter, reserved from Browned Butter-Pecan Cake (recipe precedes)
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 pounds (907 grams) confectioners’ sugar
  • ½ cup (120 grams) whole milk
  • 2 teaspoons (8 grams) vanilla extract
  • 1 cup (113 grams) chopped toasted pecans
Instructions
  1. Cut browned butter into squares; loosen squares from baking dish, and let stand at room temperature until very soft, 1 to 1½ hours.
  2. Assemble Ankarsrum mixer with plastic bowl and balloon whisks. Add butter and salt. Beat at high speed (6 o’clock) until creamed together, about 1 minute, stopping halfway to scrape sides of bowl. With mixer on lowest speed (12 o’clock), gradually add confectioners’ sugar alternately with milk, beginning and ending with confectioners’ sugar, beating until combined after each addition. Add vanilla. Gradually increase mixer speed to medium-high (5 o’clock), and beat until fluffy, about 2 minutes. Stir in pecans. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/browned-butter-pecan-cake/