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.

butter browned in a microwave in a small clear pitcher.Pin

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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

  1. No more worrying, waiting, and fussing over the pan while you watch the butter bubble away on the stove.
  2. Save time.
  3. 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


soft cinnmon cookies with brown butter iicing on a cooling rack.Pin
Check out the brown specks in the frosting. Those are the browned milk solids in the butter. They add extra flavor. Just don’t let them burn.

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?


baby that appears to be preachingPin
Please forgive me for preaching; 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) without compromising flavor or texture.

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%.

  1. The wattage of your microwave (paid link) will change the time required to brown butter. (My oven is 1000 watts for comparison.)
  2. The temperature of the butter, the quantity of butter, and the container you use can change the required time.
  3. When doubling the recipe, remember it won’t exactly double the cooking time, but it will be significantly longer.
  4. 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.
  5. Use a 2-quart Pyrex measuring bowl (paid link) or a large microwave-safe container without a cover. (No plastic, please.)
  6. 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.
  7. 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

a plate, paper towel, 2-qt batter bowl, and a stick of cold butter:  what you need to brown butter in a microwave oven.Pin
This is what you need: 1 stick of cold butter, a 2-qt. microwave-safe batter bowl, a paper towel, and a microwave-safe dinner plate to use as a lid.
One stick of cold butter inside a 2-quart batter bowl ready to microwave.Pin
#1 Place cold butter into a 2-quart Pyrex batter bowl (paid link).
how to set up the butter to brown it in a microwave.Pin
#2 Cover the Pyrex bowl (paid link) with a paper towel to absorb drips, then a microwave-safe dinner plate. (Don’t use the plastic lid that sometimes comes with a batter bowl.
Butter in a covered batter bowl inside the microwave.Pin
#3 Place the covered bowl in a microwave. Set the timer. I set mine at Level 8 for 7 minutes and 45 seconds. Microwaves vary, so you may have to experiment a bit to get the correct timing for your microwave oven.

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.

Golden browned butter after cooking in the microwave in a 2-qt Pyrex batter bowl.Pin
Remove the bowl from the microwave when the butter barely begins to turn golden. It will continue to cook for 2-3 minutes. The butter should be golden brown with darker brown specks at the bottom.
Butter after browning in a microwave with brown specks at the bottom.Pin
The butter will give off the fragrance of toasted caramel.

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

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1. Add milk and cream to the brown butter. Stir.
Add powdered sugar.Pin
2. Add powdered sugar and stir.
beating frosting with a spatula.Pin
3. Use a spatula to beat until the frosting is smooth.

FAQ Browning Butter in a Microwave

1. Why does the butter pop as it cooks?

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.

2. What if the butter burns? Can I save it?

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.

3. Can I store brown butter in the refrigerator?

Yes, for up to 4 weeks.

4. Should I strain the butter to get rid of the solids?

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.browned solids from brown butter on sourdough toast.Pin


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.

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brown butter icingPin
Yield: 16 Tablespoons

Brown Butter Icing Recipe

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

Rate this recipe

(5 stars if you loved it)

5 from 8 votes
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Video

Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes

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

If you prefer less richness, make this frosting with only two tablespoons of butter for a lighter taste and color. Then, add a little more milk to make up for the loss of liquid. Excellent 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 a while, and most of the darker particles will settle to the bottom of the bowl. I 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.

Nutrition

Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 26mg | Potassium: 3mg | Sugar: 15g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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24 Comments

  1. 5 stars
    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. Question have you made ghee in the microwave?

    1. I haven’t made ghee, but I’m sure it would work—especially if you don’t need a large amount.

  2. 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!

    1. 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.

  3. Moz Empire says:

    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!

    1. Apple pie type ravioli?? Oh yum!!

  4. Megan's Cookin' says:

    5 stars
    Luv it! Why didnt I think to use the microwave to brown butter. Very smart. Those flaky biscuits are still on the must make list and now, so it the frosting. Hopefully I’ll have company to share with over the holiday, or I know I would eat them all.

  5. 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?

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

  6. Donna Vee says:

    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.

  7. 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!”

  8. Megan's Cookin' says:

    5 stars
    Luv it! Why didnt I think to use the microwave to brown butter. Very smart. Those flaky biscuits are still on the must make list and now, so it the frosting. Hopefully I’ll have company to share with over the holiday, or I know I would eat them all.

  9. sherri lynn says:

    I love anything with brown butter! I should have made this icing for my pumpkin scones this weekend – that would’ve been a fun addition instead of regular glaze!

  10. Yudith @ Blissfully Delicious says:

    In a microwave? Oh yeaaa!! I love everything browned butter 😉 Thanks for sharing.

  11. Piper @ gotitcookit says:

    Looks easy enough…. Now to find something scrumptious to eat it on besides my finger!

  12. Paula, I made a cobbler the other day and the topping had cinnamon in it which made me think of your cinnamon biscuits that I have yet to try, I know I will love them 🙂 I agree with you why not use the microwave oven if it makes life easier.

  13. TheKitchenWitch says:

    Paula, you are awesome. I love how you make my life easier! This is genius!

  14. Paula,
    I melt butter in the Microwave all the time but have never tried to brown it that way. The determination of this little guy is enough to make anyone want to try it. Adorable post. Thanks for making my day!!!

  15. I’ve never made brown butter icing so this microwave method is a keeper for future reference.

  16. The Café Sucré Farine says:

    I’m totally with you Paula! Since I’m usually doing life on the run, I LOVE my microwave for many things! I have done browned butter in the mw and it certainly beats the old fashioned way! Oh, and your frosting looks “to die for”!

  17. Sounds like a great technique and delicious result. Very versatile frosting.

  18. Betty @ scrambled hen fruit says:

    I’m always trying to do at least one thing too many in the kitchen, and invariably end up with burned butter instead of browned butter. This is a great shortcut. 🙂

    1. Betty, Me too–re: doing too many things at once in the kitchen.

  19. Love this post! Having burned my own share of butter attempting to get it “just a little darker”, I will try your method next time. Brilliant!

    I use the microwave to melt chocolate for ganaches and stuff all the time – it is gentle, and works.

    (I had never heard of brown butter icing, but it sounds like something I should make sometime too)