Go Back Email Link
Brown butter frosting topped with mars bar and chocolate drops.
Print Pin
No ratings yet

Brown Butter Buttercream Frosting - Pani Reka Pata Parauri

This brown butter buttercream frosting is delicious on so many levels and adds wonderful flavour to any of your favourite baked goods.
Course Baking
Cuisine Frosting
Keyword brown butter buttercream, brown butter buttercream frosting, brown butter frosting, simple brown butter frosting, te reo Māori, whipped brown butter frosting
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 110 g pata (butter)
  • 3 tablespoon puehu huka (icing sugar)
  • 1 teaspoon wanira (vanilla)
  • ½ teaspoon hinamona kuoro (ground cinnamon)

Instructions

Chop the Butter:

  • Chop the butter in to cubes.
  • Add the chopped pata (butter) in to a medium sized pot or pan and then set it over medium heat. 
  • Melt the butter, stirring occasionally.

The Fats will seperate:

  • As the heat continues the milk fats will start to separate (these are the white, floaty bits). 
    Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat until the butter starts to foam.

Brown Bits float to the top:

  • Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide). 
    From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok. 
  • Remove from the heat and then choose one of the cooling options below.

Option One for Cooling the Butter:

  • If you want to whip the pata (butter) immediately, fill a large bowl with ice water. 
    Add a smaller bowl in to the ice water and pour the pata parauri (brown butter) in to it. 
  • Using a spatula, stir the pata parauri (brown butter) around the bowl to help it cool down. 
    After a few minutes, it will start to thicken in to a softened butter consistency. It is now it is ready to whip. 

Option Two for Cooling the Butter:

  • If you are not needing to use the pata parauri (brown butter) for 40 minutes or so, allow the pata (butter) to cool to room temperature on the bench. 
    Once it is slightly thick (like softened butter consistency), it is ready to whip.

Whip the Brown Butter Frosting:

  • Add the puehu huka (icing sugar) and wanira (vanilla) in to the thickened pata (butter). 
    Whip the softened butter with a hand mixer or stand mixer on high speed for 3 - 4 minutes until it is light and fluffy. 

Use the Buttercream as you wish:

  • This simple pani reka (buttercream) is now ready to use as you wish.
    I use this on my coffee chocolate blondie with walnuts and it turns up the volume on value, ten fold!

Store the Buttercream:

  • This can be stored in a sealed container in the fridge for 5 - 7 days.
    If it has been chilled and you are using it for decorating, bring it to room temperature and whip it again to revive the texture back to smooth and fluffy.