How To Brown Butter in a Microwave: No Babysitting Required
Sneak Preview: Learn how to brown butter in a microwave so you can use it to make tasty brown butter icing for cookies, biscuits, cinnamon rolls, etc. Of course, you can use the brown butter itself in sauces, mashed potatoes, and many other savory recipes.
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Yes! You can brown butter in the microwave and then turn it into an extra-flavorful frosting or add it to other recipes for added flavor.
Three Reasons Why You Might Choose the Microwave To Brown Butter
- No more worrying, waiting, and fussing over the pan while you watch the butter bubble away on the stove.
- Save time.
- If you have done it before and use the same amount of butter, you will know exactly how long it will take.
The best part of these cinnamon jumbles seen below is the brown butter icing. Other recipes good with this icing include Whey Biscuits, Cinnamon Rolls, and Soft Pumpkin Cookies. The browned butter flavor plays well with almost any cookies or sweets spiced with cinnamon, nutmeg, allspice, or cloves.
Happy Cooks Speak Up
“Microwave brown butter, a fantastic idea and it worked so well. I. Add brown butter icing for some cookies and it was as a hit with everyone. Thank you for sharing this recipe.”—DENISE
The Traditional Way To Brown Butter
Up until now, I have made this icing the traditional way on top of the stove. Perhaps that’s the way you do it, too.
Melting butter at a snail’s pace in a skillet or small pan using your stovetop, then stirring while you wait for it to brown, is painfully boring. Watch and wait until you get distracted or z-z-z-z-z. Uh-oh. Did you burn it?
Some people might turn up their noses at the idea of using a microwave, and that’s fine. This method is not for everybody. However, the microwave is a superhero in my kitchen, where I usually cook in small quantities.
Important Tips When Using the Microwave To Brown Butter
ADDENDUM: I originally developed this recipe with an old microwave. The maximum power was much lower than the ones sold now. If your butter is popping too much, try cooking at a lower percentage of power, such as 70-80%.
- The wattage of your microwave (paid link) will change the time required to brown butter. (My oven is 1000 watts for comparison.)
- The temperature of the butter, the quantity of butter, and the container you use can change the required time.
- When doubling the recipe, remember it won’t exactly double the cooking time, but it will be significantly longer.
- Pay attention the first time or two you do this. Make a note of how long it takes in your microwave for the butter to take on a golden brown color.
- Use a 2-quart Pyrex measuring bowl (paid link) or a large microwave-safe container without a cover. (No plastic, please.)
- Cover the bowl with a microwave-safe dinner plate. As the butter melts and heats, it may pop and splatter. Without a lid, the process will make a mess in your oven.
- For insurance, lay a paper towel between the Pyrex bowl and the cover to absorb moisture and catch any butter that pops.
How To Brown Butter in a Microwave
The butter may pop. It’s OK. It sounds like popcorn. If it pops violently, use a lower level in your microwave. If you have an ancient or smaller microwave, you may be able to cook on HIGH.
Since the time required will depend on the power of your microwave and the amount of butter, keep your eye on it the first time. When you know precisely how long it takes for the butter to turn golden brown in your microwave, write it down.
For example, I cook ½ cup (one stick) of butter on Level 8 for 7 minutes and 45 seconds in my 1000-watt microwave oven. It works every time unless I use frozen butter. Then, it will take slightly longer.
The time should be the same every time you use your microwave as long as you use the same container, the same amount of butter, and the butter comes directly from the refrigerator.
The brown specks that sink to the bottom are the solids from the butter. Strain them out when the butter is hot if you prefer. If the specks are black, the butter cooked too long. Strain them out and make a note not to cook so long the next time.
How To Make Brown Butter Icing
FAQ Browning Butter in a Microwave
According to the Spruce, as butter warms up, the water separates from the milk fats. Once it reaches a specific temperature and overheats, the fat goes flying. The slower you heat the butter, the less violently it pops. I recommend Level 5 or 6 or MEDIUM.
When the milk solids turn black, you will know you’ve made burnt butter. To save it, pour the butter through a coffee filter-lined strainer. Then, the liquid butter will be golden brown, and you can throw the burned solids away.
Yes, for up to 4 weeks.
That’s up to you. If you don’t want the brown specks in your icing or sauce, strain them out. Try slathering the browned solids on bread (as seen below) for an incredible taste treat.
Parting Thoughts: Brown butter is also good for savory dishes and recipes. Try drizzling it over your mashed potatoes, pasta, or gnocchi. I also like it in my Christmas dinner rolls. It’s downright amazing how a microwave can transform regular butter into “liquid gold” with a nutty flavor. Have fun with it.
Recipes Using Brown Butter
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Brown Butter Icing Recipe
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Video
Ingredients
- 4 tablespoons (57 g) browned butter no substitutes
- 1 tablespoon milk + additional drops to reach the consistency you want
- 1 tablespoon heavy cream
- 2 cups (227 g) powdered sugar
- ½ teaspoon vanilla extract optional
Instructions
- Combine 4 tablespoons (57 g) browned butter, 1 tablespoon milk + additional drops to reach the consistency you want, and 1 tablespoon heavy cream. Stir.
- Add 2 cups (227 g) powdered sugar and 1/2 teaspoon vanilla extract 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
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.