Deliciousbuttercream frostingis made up of you guessed it butter!
Once your butter has browned, immediately remove it from the heat and pour into a freezer-safe bowl.
Scrape out all the flavor-filled brown particles that may be on the bottom of the pan.
Credit: Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
Ingredients
1 1/2cupsbutter
5peaches, peeled and coarsely chopped (about 1 1/2 lb.)
1/2teaspoonsalt
3(16-oz.)
Immediately remove pan from heat, and pour butter into a small freezer-proof bowl.
Cover and chill until butter is cool and begins to solidify, about 1 hour.
Meanwhile, process peaches in a food processor until completely smooth.
Pour peaches through a fine mesh strainer into a bowl, and discard solids.
Place strained peaches in a small heavy saucepan over medium.
Cook, stirring often, until reduced to 1/2 cup, 10 to 15 minutes.
Cool completely, about 20 minutes.
Beat together cooled butter and salt with a heavy-duty stand mixer on medium speed until creamy.
