Brown Butter Maple Swiss Buttercream
Silky smooth Swiss buttercream made with browned butter, brown sugar and condensed maple syrup.
  1. Place the salted butter into a large, shallow saucepan. Cook over med-low heat, stirring frequently until the butter starts to brown and smell nutty. Immediately transfer to bowl or large measuring cup. Be sure to scrape in the brown bits. Let cool to room temperature and solidify
  2. Place maple syrup in small sauce pan and cook on low until it reduces by half. Let cool completely.
  3. Combine egg whites, sugars, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch (160°f) and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Let cool for 15 minutes before moving to the next step.
  4. Attach the bowl to the mixer fitted with the whisk attachment. Whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  5. With mixer on medium-low speed, add the unsalted butter a few pieces at a time, mixing well after each addition, then add the brown butter in a few spoonfuls at a time. Once all butter has been added switch to the paddle attachment, add vanilla and maple reduction and continue mixing on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue mixing until the frosting is completely smooth.
  6. Add in the vanilla and reduced maple syrup and mix well for 1 minute.
Recipe Notes

This recipe makes enough buttercream to fill and frost a 3 layer 8″ cake.