Vanilla Bean Whipped Brown Butter Recipe

A quick recipe for brown butter lovers: brown butter, chill, and whip into mousse. Nuttiness is enhanced by some additions, so put this on all the bread. 

– 226g or 1 cup butter, unsalted two stick – 1 vanilla bean or 1-2 tsp pure vanilla extract – 2 tablespoons brown sugar dark or light – ½ teaspoon fine sea salt if using a different salt, start with ¼, taste it to see how much more you want to add – ½-1 teaspoon cinnamon optional




Add the butter to a large shallow frying pan and heat it to medium low. If using a vanilla bean, scrape it and add it now.

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STEP  1 .

 If working in low light, too many scrapings in the pan make it hard to see how well the milk solids are browning. 

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As it melts, stir and get the edges. After they turn golden brown (see video), stir to toast all the milk solids. Remove all brown bits from the pan and pour it into a heatproof bowl. 

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Let it freeze for 30–45 minutes until most of it is solid and creamy. Beat butter until light and creamy with a hand mixer 

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 Adding remaining ingredients. So butter whips evenly, scrape the bowl as needed.

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 Add 2 tablespoons of heavy cream and stir if the butter is thick and hard to spread. Refrigerate in airtight containers.

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See Also

Orange Cupcakes