How to Make Brown Butter in the Microwave
Sneak Preview: Wondering if you can brown butter in the microwave? Yes, and it’s easier than you think. This hands-off method delivers rich, nutty brown butter in minutes—no stove or skillet required.
Note: If you are looking for the Brown Butter Icing recipe, click here.
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Why stand over a stove when you can let the microwave do the work? This easy technique creates golden, toasty brown butter for everything from sweet icing to savory sauces.
Microwave tricks aren’t always one-size-fits-all.
The first time or two, you’ll need to keep an eye on things. Once you know how long it takes in your microwave, you can walk away—but always cover the bowl and use the right container to avoid splatter.
What You Need:
1 stick of cold, unsalted butter. Higher-quality butter (with less water) browns more cleanly and pops less—but any butter will work.
2-quart microwave-safe bowl (Pyrex batter bowl is my favorite)
Paper towel + microwave-safe plate (to use as a lid)
Step-by-Step: How to Brown Butter in the Microwave
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
The brown specks at the bottom are milk solids. Strain them while hot if you prefer. If the solid particles are black, the butter overcooked—strain them and make a note to reduce cooking time next time.
? Tips That Make a Difference
• Microwave wattage matters: Higher wattage = faster browning. Mine is 1000 watts.
• Lower power if needed: If butter starts popping, try 70-80% power.
• Use a large, microwave-safe bowl: No plastic. A 2-quart Pyrex measuring bowl (paid link)works best.
• Butter temperature matters: Frozen butter takes longer than refrigerator-cold butter, and room-temperature butter takes the least time.
Microwave Brown Butter
Video
Ingredients
- ½ cup cold unsalted butter
Instructions
- Place in bowl: Put ½ cup cold unsalted butter into a 2-quart microwave-safe glass bowl (such as a Pyrex batter bowl).
- Cover: Lay a paper towel over the top and set a microwave-safe plate over that to help prevent splatters.
- Microwave: Cook on medium-high power (Level 8 or about 80%) for 7 minutes and 45 seconds. Adjust timing as needed based on your microwave wattage (mine is 1000W).
- Let it rest: After removing from the microwave, let it sit undisturbed for 2–3 minutes. It will continue to darken.
- Check color: The butter should be golden brown with dark specks at the bottom.
- Optional : Strain browned butter through a coffee filter or fine mesh strainer if you prefer to remove the browned milk solids.
- Storage: Refrigerate in a sealed jar for up to 4 weeks.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Beyond Sweets: Try Brown Butter in Savory Dishes!
Drizzle it over mashed potatoes, pasta, or gnocchi, or brush it on dinner rolls for extra richness. I also add it to the dough of my Christmas dinner rolls. It’s amazing how a microwave can transform regular butter into “liquid gold” with a nutty flavor. Have fun with it.
FAQ: Browning Butter in the Microwave
The water separates from the fat and overheats, causing popping. To reduce it, use medium power (Level 5 or 6).
If the specks turn black, strain through a coffee filter and make a note to reduce the cooking time next time.
Up to 4 weeks in the fridge or several months in the freezer.
You can, but I don’t recommend it. Larger amounts take longer to brown evenly and are more likely to foam over or splatter—even in a large bowl. Microwaves work best with small portions, so it’s usually faster and safer to brown butter in two smaller batches.
It’s optional! Keeping the browned bits adds flavor—great on toast.
Final Thoughts
Browned butter makes everything better. I try to keep some in my fridge to elevate everything from bread to veggies. This microwave method makes it easy. If you also like using your microwave, you must check out these very popular Microwave Cinnamon Apples.
Recipes Using Brown Butter
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
If you love using your microwave to save time, but want old-fashioned cooked-on-a-stovetop results, you must try this. You’ll soon be looking for an excuse to brown butter when you see how easy this is.