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How To Make Browned Butter Frosting with a Microwave

This post will show you how to brown butter in the microwave and then turn it into frosting. No more watching and waiting that comes with doing it on the stove. It’s a no-fuss way to make browned-butter icing.

Browned Butter

Remember these Flaky Cinnamon Biscuits I posted a few weeks ago? They are especially memorable drenched with Brown Butter Icing.

How to make browned butter icing in the microwave--browned butter icing pouring over cinnamon biscuits

Other recipes good with this icing include Soft Cinnamon Cookies, Cinnamon Rolls, and Soft Pumpkin Cookies. The flavor of browned butter plays well with almost any cookies or sweets spiced with cinnamon, nutmeg, allspice, or cloves.

The Traditional Way To Brown Butter

Up until now, I’ve always made this icing the traditional way. Perhaps it’s the way you do it, too.

Heat butter very slowly in a skillet or small pan. Watch and wait until the butter finally turns brown (and sometimes burns). Z-z-z-z-z-z.

Why use a microwave for browning butter?

Then I tried making it in my microwave oven. I put 4 tablespoons of butter in a 4-cup Pyrex glass measuring dish and covered it with a cheap paper plate so it would be easy to scrape off butter splatters.

Exactly 3 minutes and 50 seconds later, the butter was browned to perfection. No stirring or babysitting necessary.

baby that appears to be preaching
Please forgive me for preaching. . . . but I don’t care what anybody says. Cooking with a microwave oven INTELLIGENTLY can save precious time (when you’re not cooking for an army) with no compromise in flavor or texture.

Some people might turn up their nose at the idea of using a microwave, and that’s fine.  In my kitchen, where I usually cook in small quantities, the microwave is a superhero.

Recipe Notes

1. The time required for your microwave may vary from the times called for in mine.

Like everything you make in the microwave, the times vary.  Although similar, all ovens are not equal.

Also, the temperature and amount of food being cooked will influence the time required. 

Having said that, pay attention the first time or two you do this and make a note of how long it takes. If you have a newer oven, I predict it won’t take as long as I have specified

Keep this in mind if you decide to double the recipe.

2. Don’t forget to COVER THE BOWL.

You must cover the bowl containing the butter because it will pop and splatter violently as it begins to brown. But that’s OK. It will turn out fine unless you cook it too long.

How To Make Browned Butter Icing in a Microwave

browning butter in a bowl in the microwave
after butter has been browned in the microwave
Adding milk or cream to browned butter
adding the powdered sugar to your browned butter
beating icing

Recipes Using Brown Butter Frosting


Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


NO-FUSS BROWN BUTTER ICING (MICROWAVE METHOD)

Browned Butter Frosting (Microwave Method)

Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes

A tasty browned butter icing perfect for cookies, cinnamon rolls, and my flaky cinnamon biscuits.

Ingredients

  • 4 tablespoons butter (no substitutes)
  • 1 tablespoon milk + additional drops to reach the consistency you want
  • 1 tablespoon heavy cream
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Microwave butter on HIGH in a COVERED Pyrex glass container. 3 minutes and 50 seconds works perfectly for me, but your microwave may be different and your butter may be a different temperature. Watch it closely the first few times you make it to determine what is perfect for your situation. Butter should be turning golden brown when done. It will continue to turn slightly browner after the oven stops so make allowance. If it burns, you must throw it out and start over.
  2. Add milk and stir.
  3. Add sugar all at once and stir vigorously with a spatula until smooth. If you want a glaze, add milk a few drops at a time and continue to stir until pourable.

Notes

If you prefer less richness, make this frosting with only 2 tablespoons of butter for s slightly lighter taste and color. Add a little more milk to make up for the loss of liquid. Nice for cookies that are already rich on their own.

If you don't like the dark specks in your icing, let browned butter sit for awhile and most of the darker particles will stick to the bottom of the bowl. I personally love them, in the same way I adore vanilla bean specks.

Don't need icing? Brown butter is fantastic poured over roasted veggies i.e. asparagus, broccoli, Brussel sprouts, etc.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 24mgCarbohydrates: 14gFiber: 0gSugar: 14gProtein: 0g

Did you make this recipe?

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Ashley

Monday 13th of April 2020

I just made this to put over my Brown Butter Butternut Squash Bread and it was excellent. I will make the kind of obvious suggestion to not brown the butter in a microwaveable, but cheap plastic Tupperware container. For me, the plastic bent at the boiling point, created a whole and leaked butter. The process was easier and made a great icing. Thank you for sharing!

Paula

Wednesday 15th of April 2020

Oh dear, Ashley. Sorry about your tupperware. I will make a bigger point about the need to use microwave-safe GLASS ware.

Meanwhile, the squash bread sounds interesting and delicious.

Moz Empire

Tuesday 29th of October 2019

I'm working on apple pie type ravioli, and needed a nice icing I could pipe onto the finished bites. Everything from a microwave was runny and glaze - not what I wanted.

Then I found this. Oh, THANK YOU! Exactly what I needed, when I needed it! Have a wonderful day!

Paula

Tuesday 29th of October 2019

Apple pie type ravioli?? Oh yum!!

Jocelyn

Monday 14th of April 2014

I made browned butter yesterday using your technique, and it works like a charm. Thank you for sharing this brilliant idea.

One question I have is, when a cooking larger volume of butter (say, 1/2 cup) do I need to use a larger container?

Paula

Monday 14th of April 2014

Yes, I would. It's a mess to clean up if it boils over.

Donna Vee

Monday 5th of December 2011

Hello my dear, LOVE your blog and have adapted many of your amazing time-saving tips. My only comment about the micro is.... that I’ve recently read an article that set out to prove that microwave is evil...lol. What they did prove through an experiment is that the mice does kill everything in it's path. They watered two sets of plants, one with tap and the other with cooled micro waved water.... not surprising, the micro waved water group... died quickly in spite of being watered exactly the same... just made me think that's all.

Robin

Friday 2nd of December 2011

I love browned butter iceing. We've made it for years in my family. Its especially good on banana cake or spice cake. When I checked your blog, I saw the picture first and thought, "Is she putting pan gravy on raisin bisquits?" Then I saw the title and said, "Ohhh, now I see it!"