I want to make Stella’s white layer cake with toasted sugar and brown butter. She doesn’t specify a frosting, and I’m wondering what would go well – my instinct is something lighter and simple to allow the flavours of the cake to shine? What have you guys tried? Would the marshmallow buttercream go well or would it be better to do a simple whipped cream or Swiss or French buttercream?
by GallantBluebird
2 Comments
I think a salted caramel buttercream would be awesome.
*edit to add – if you don’t want to use a sweet buttercream, I think I’d go with a slightly sweetened whipped cream for this.
Cream cheese frosting. You could brown the butter for that, too. Claire Safftz has one in *Dessert Person* that I always use on her carrot cake, because it has no equal. Might be too much browned butter, but is that even possible?