BAKING TUTORIALS
How to make brown butter correctly: An easy tutorial
Follow this tutorial on how to brown butter with step-by-step instructions that are easy to understand and tips to make it confidently for endless desserts.
AUTHOR : KHUSHALI PATEL
PREPARATION TIME: 5 minutes
BAKING TIME: 10 minutes
TOTAL TIME: 15 minutes
*For the best results, read the entire post & follow the instructions.
Do you want to instantly transform a dessert from a good one into an exceptionally delicious and flavourful one?
Then brown butter is your go-to ingredient for doing just that.
Brown butter not only helps develop mouth-watering nutty flavours but also is easy to make. It will enhance the flavours of any dessert you make and so, in this post, I will teach you how to make this delicious ingredient the right way every single time.
Through this tutorial, you will understand how to brown butter with a few easy-to-follow steps along with tips to make it confidently every time you bake.
Read the full post, so you can understand why and how to brown butter correctly for the best results. But before that, let’s talk about what brown butter is.
What is brown butter?
Brown butter is butter that is melted and cooked on a slow and steady flame for a certain period till the milk solids caramelize or amber in colour, giving out an intoxicating nutty aroma and toffee-like flavour.
It is an ingredient used in French cuisine used traditionally in sauces that accompany various savoury and sweet dishes. It is also known as beurre noisette which translates to hazelnut butter. The reason behind the name is that the butter once cooked correctly has a beautiful hazelnut (reddish) brown colour.
It is a versatile ingredient used in sweet and savoury dishes to boost its flavours and aromas.
However, it’s easy to confuse beurre noisette with beurre noir.
Beurre noir, which translates to black butter, is butter that is cooked for a little longer till the milk solids are dark brown or almost black in colour.
I have realized that beginner bakers (including me in the beginning stages of my baking journey) end up making beurre noir unintentionally when they wish to brown the butter. But say goodbye to those days now!
Why should you try browning the butter
Browning butter is a process similar to caramelizing sugar. The butter (like sugar) has to be melted and then cooked till it gets a beautiful golden brown colour thus changing not only the colour but also the flavour and aroma of the butter.
It gives any dish a subtle toasted nutty and caramel-like flavour. It also helps give the food a rich toffee-like aroma which makes you savour the food even more.
It is a quick and easy method to follow that instantly elevates any dish you use it in – sweet or savoury.
What does brown butter look like?
When correctly prepared and cooled, the butter turns into a lovely golden colour with reddish brown or amber milk solids floating at the bottom.
The process of browning the butter creates depth in its flavours by making it buttery, and nutty with caramel-like aromas. The butter, once cooled, separates into two distinct layers – the fat on top and the amber milk solids at the bottom.
Softened and whisked brown butter is creamy with a rich amber colour that is very hard to resist.
Which is the best butter to brown?
There are various types of fats available in the market – commonly butter and margarine.
However, only butter can be successfully browned as only butter contains milk solids that can be browned.
There are two kinds of butter available in the market – American-style butter and European-style butter.
American-style butter has a fat content of about 80% while European-style butter has a fat content of 82% or above.
For this reason, European-style butter is the best butter to use as it leads to a creamier brown butter with a richer flavour.
How to prepare brown butter perfectly?
It is easy to prepare brown butter but, it requires some practice as it turns from brown to black butter in a matter of seconds. For that reason, I have explained the preparation in stages for easy understanding and to ensure you avoid overcooking the butter.
For making the best brown butter, cooking at a gentle and constant heat is crucial. For this reason, throughout the entire process of making brown butter, keep the heat low to medium without changing it mid-way.
But before I begin explaining the stages of browning the butter, it is important to know what butter is made of. Knowing the composition of the butter will help you know what is happening to the butter when it’s being cooked and how those beautiful flavours are achieved.
The basic composition of butter – Milk, water and fat
Melting the butter – STAGE 1
During this stage, room-temperature butter has to be chopped and then melted. This part is quick and easy. However, it’s important to chop the butter into even-sized cubes as it will melt quickly and evenly.
You won’t need to stir the butter continuously at this stage but avoid leaving it unattended. Avoid melting it on a high flame as you don’t want the pan to become extremely hot.
Foaming and Sizzling – STAGE 02
After the butter has melted, it begins foaming which eventually turns from white to yellow and doubles in size.
When the butter is cooking, the water content in the butter starts to evaporate, causing the fat to sizzle.
It is important to whisk the butter gently and continuously from the bottom to avoid any of the milk solids sticking to the bottom or the sides of the pan. Do not leave the butter unattended at this stage or turn up the heat. Cooking it at a gentle and steady temperature is important.
Bubbling and Browning – STAGE 03
This is the most crucial stage as here the milk solids can become black very quickly. Once the butter begins bubbling, you will need to rely on your senses to know when the butter browns.
Through experience, I have understood that relying on sight can be risky because the milk solids turn black if you wait for the milk solids to reach the correct colour. I rely more on the aroma of the butter and because of the foam present, it is much harder to see if the butter is ready.
Once you get the lovely nutty aroma, you need to be quick to take it off the heat. The bubbling will subside by now with beautiful golden specks at the bottom of the pan. Begin swirling the butter in the pan to remove the residual heat to avoid turning the milk solids to a very dark brown colour.
The trick to prepare the perfect brown butter is to remove the pan from the heat once the milk solids turn golden brown and then let it cool in the pan. With the heat present in the pan, the milk solids will eventually get the colour we are looking for – a reddish-brown colour.
Once the milk solids turn amber, transfer it into a bowl or heat-proof jar. Make sure to transfer the caramelized milk solids as well.
Once the butter cools down, the nutty aroma becomes stronger and smells like absolute heaven.
That is the best tried and tested way to avoid making burnt butter.
But if you end up cooking the brown butter for longer or cooking it on a high flame which ideally should be avoided, transfer it into a bowl immediately.
05 Tips to brown butter perfectly
Use a heavy-bottom pan that is double in size
A heavy-bottomed pan helps heat the butter evenly without burning it. Use a pan that is double in size to the quantity of butter you want to brown. Because once the butter reaches stage two, it can overflow. You can also use a flat saucepan that is deep.
Use a light-coloured pan
Once the butter has browned and cooled, you can see the colour of the butter to ensure that you have browned it correctly. That’s possible only while using a light-coloured pan. But this is not the only reason behind it.
When you transfer the butter or store it in another bowl, you can easily ensure that you have not left the specks of browned milk solids in the pan.
Chop the butter into even cubes before browning
Yes, as easy as may it sound, I have observed many skipping this step. When melting an entire stick of butter, the butter that melts first begins browning way before the butter has completely melted. Chopping the butter helps us avoid that as the butter melts evenly and much faster.
Use a whisk instead of a spatula
I prefer using a whisk instead of a spatula as, according to my experience, I have found that the butter browns faster when I whisk it. So, if you want to quicken the process, use a whisk instead. Make sure to keep whisking gently as soon as the butter has melted.
Rely on your sense of smell
I never rely on my sight while preparing brown butter for two reasons – one, the butter is foaming. Two, there is a higher risk of burning the brown butter. Instead, you should rely on your sense of smell as you will know if the butter has browned perfectly or not.
Once you get a caramelized and nutty aroma, take the pan off the heat and let the butter cook in the residual heat. As the brown butter cools, the specks will go from a golden yellow tint to a beautiful brown amber-like tint with a heavenly aroma.
Take your time and enjoy the process
Browning butter is one method that you can enjoy as you are taking a common baking ingredient that already has so much flavour and transforming it into something that just makes the flavour and aroma so much better.
So, I highly recommend cooking it on a low flame and enjoying the process and the irresistible aroma and scents that follow
Bonus Tip
Brown 30grms – 50grms of extra butter when you want to replace softened butter in a recipe because the water evaporates, decreasing the amount of brown butter you have.
How to prepare make-ahead brown butter?
The best part about brown butter is that you can have brown butter in your refrigerator at all times, using it when you desire.
I love keeping 300 grams of browned butter in the refrigerator at all times. The best way to store brown butter when you do not know when you will use it, is to transfer warm browned butter into a square cake pan that is lined with parchment paper and then chilling it till solid.
Once chilled, chop them into even-sized cubes (make sure to get all the caramelized milk solids) and then wrap them in parchment paper. Then transfer it to an air-tight box or jar. This brown butter can be stored in the refrigerator for 3 months.
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Frequently Asked Questions
Should I strain the butter?
Avoid straining the browned butter as the brown specks at the bottom of the pan are the caramelized milk solids. That’s where the flavour is.
If the recipe specifies strained browned butter, after you brown the butter pass it through a fine mesh strainer or cheesecloth for a clear brown butter.
Can you make brown butter beforehand?
Yes! I love making brown butter beforehand and storing it in my refrigerator. It’s time-saving as I always have it on hand. Follow the instructions given in the recipe card to make and store brown butter beforehand.
How to use brown butter for recipes that ask for softened butter?
After the butter has browned, leave it out till it cools to room temperature and then transfer the butter to the refrigerator till it solidifies. Once it does, you can remove it from the fridge and let it soften.
I have found that brown butter softens much faster than regular butter so pay attention to the butter. You can brown your butter a day in advance to save time.
Can I brown salted butter and unsalted butter?
Although both unsalted and salted butter can be browned, I highly recommend using unsalted butter instead and then adding salt to the dish separately for better flavour and texture
How can I store the brown butter?
The best way to store brown butter is in an air-tight glass jar or container. Always wash the glass jar or container and dry it out before transferring the butter.
I always check it for any residual scents that can affect the flavour of the butter as butter absorbs scents from other foods very quickly. You can store it in the refrigerator and use it as and when you like.
Where can I use brown butter?
Brown butter is great in savoury and baked dishes. I love using it in cakes, cookies and brownies. However, it is crucial to compensate for the moisture loss by adding a bit of extra liquid. You can use brown butter in fillings such as cinnamon roll filling not to mention savoury fillings.
How can I substitute regular butter with brown butter in recipes?
While browning, you lose some of the moisture content. As water is crucial for baking, increase or add a liquid ingredient (like milk or water) to make up for the moisture loss. I recommend about one or two tablespoons of liquid.
What temperature should the butter be before browning?
The butter should be softened or just a little cool to the touch. Avoid using butter removed straight from the fridge.
How to Brown Butter
Equipment
- Chopping Board & Knife
- 01 Weighing Scale
- 01 Deep and wide saucepan (Light-Coloured)
- Whisk
- Spatula
- 01 Square Cake Pan or Bowl for storage/chilling
- Parchment Paper to line the cake pan
Ingredients
Butter
- 113 grams Unsalted or Salted Butter* Or 1 stick Butter
Instructions
- Line a square cake pan with parchment paper if you are making it ahead of time.
- Chop the butter into even-sized cubes and transfer it to the pan.
- On a low to medium flame, heat the butter whisking it occasionally so the butter melts evenly.
- Once the butter has completely melted, the butter will begin to foam and double in size.
- Whisk the butter continuously and gently to make sure that it cooks evenly. Make sure to whisk the bottom and sides of the pan to avoid the milk solids from sticking to the pan.
- As the foam subsides the butter begins sizzling and eventually bubbling.
- As soon as you get a subtle whiff of nutty and caramelized aromas, take the pan off the heat and swirl to remove the residual heat. The milk solids will be golden brown in colour. Keep it aside to cool*.
- Once the butter has cooled, the milk solids will become reddish-brown or amber in colour. If not heat the butter a little more for about 10 seconds and let it cool once again before using.
- Transfer the brown butter to a bowl if you are using it immediately OR to the lined square pan if you need softened butter.
- Cover the square pan with plastic wrap and transfer it to the refrigerator till solid and firm.
- Once chilled, demould the brown butter (make sure to scrape any left-over butter from the pan onto a plate or chopping board.
- Chop the butter into even-sized cubes
- Let it soften if you need softened butter or transfer it to an air-tight jar or box. If you are using an air-tight box store it with the parchment paper.
Notes
- Quantity - You can brown bigger quantities of butter at one time but make sure to use a bigger pan as the butter will overflow when it's foaming.
- Cooling - The trick to make brown butter correctly is to let the butter brown till the milk solids become golden brown. Once it does, leave the butter to cool completely in the pan itself. The milk solids will be reddish brown at this stage.
- Burnt Butter - If you prefer a darker browned butter (with a dark amber colour) that is almost burnt butter, cook the butter till the milk solids are extremely dark in colour and the butter begins to turn dark brown. Remove the pan from the heat immediately and transfer into a bowl. I do not recommend cooking the butter this long as there is a high risk of burning the butter and I have found that the flavour is lost if cooked for long.
- Storage - This brown butter can be stored in the refrigerator (in an air-tight jar or container) for 3 months.
- Ingredient Substitution & Weighing Guide - Read it here
Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
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