Hey sweet friends! People are asking for my Browned Butter Maple Swiss Buttercream recipe! Well I kinda dropped the ball a bit on this one. I posted my recipe for my Buttermilk Walnut Cake a while back (also know as Bohemian Walnut Cake if you watched my episode of Halloween Cake off on Food Network). The judges LOVED this cake and Duff said it tasted like IHop waffles, hahah! Well I have since neglected to post the recipe for the browned butter maple Swiss buttercream, epppe! Sorry, you know, life and all that jazz. Since the episode aired again last night I’ve gotten a couple more requests for the recipe, so I better get my butt in gear!
Perfect Fall Flavors
This buttercream is the perfect pairing with a nutty cake like my buttermilk walnut cake or even a butter pecan cake. But it also goes very well with something like an apple spice cake or even carrot cake. It’s rich nutty flavor is a great compliment to all fall inspired flavors!
Here is a link to the Halloween Cake-Off series in case you missed it! My episode is #1 >>> It’s Alive!! <<< It is $2 but well worth it if you ask me. It’s pretty epic to see the crazy things everyone does with cake!
Any way, back to the browned butter maple Swiss buttercream recipe. I am going to keep this one short but sweet. Here is the recipe, enjoy!
Plan ahead! The browned butter needs to solidify after browning and that takes a few hours at least. You can speed up the process in the fridge but then it need to come to room temperature again before making the frosting. Either way this will take several hours so I suggest making this ahead of time. In the mean time, reduce your maple syrup ahead so it has some time to cool.