Brown butter cream

Ingredients:

• 220 g unsalted butter
• 2 tbsp light corn syrup
• 2 cups powdered sugar
• A pinch of fine salt

Preparation:

1. In a large skillet over medium-low heat, melt the butter, stirring occasionally, until golden brown and fragrant, about 10 minutes. Pour the butter into a shallow baking dish and refrigerate until slightly firm but still soft enough to indent (your finger should leave an indentation), about 25 minutes.
2. Place the chilled butter in a large bowl (make sure there are no brown lumps left in the pan) and beat with a mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup and beat until smooth. Scrape down the sides of the bowl.
3. Reduce mixer speed to medium-low, add powdered sugar and salt, and beat until smooth. Use immediately or store in a tightly sealed container at room temperature for up to 2 hours.