This method creates a concentrated, nutty paste that can be added to cookies, frostings, or even savory dishes. 

Bon Appétit: Recipes, Cooking, Entertaining, Restaurants | Bon Appétit +4

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Ingredients:

1 stick (½ cup / 113g) Unsalted Butter

2 Tbsp to ¼ cup Milk Powder(Non-fat or Full-cream)

Optional: 2 tsp Water (Mixing this with the powder first helps prevent instant clumping)

Instructions:

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1. Melt the Butter: Place the butter in a heavy-bottomed saucepan over medium heat.

2. Add Milk Powder: Once the butter is melted and begins to foam, whisk in the milk powder (or the water-powder paste).

3. Toast: Stir constantly with a spatula or whisk, scraping the bottom to prevent sticking. The mixture will bubble and eventually turn a deep golden brown.

4. Stop Early: Remove from heat when the solids are a few shades lighter than your target color, as they will continue to darken in the hot fat.

5. Cool: Pour the entire mixture (fat and solids) into a heat-proof bowl to stop the cooking. 

King Arthur Baking +5

Alternative: Dry Toasted Milk Powder

If you want the flavor of brown butter without the extra fat or the need to melt butter, you can toast the powder on its own. 

King Arthur Baking +1

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Stovetop: Cook milk powder in a dry skillet over medium-low heat, stirring constantly until golden-brown and fragrant.

Oven: Spread milk powder on a baking sheet and bake at

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300∘F 300∘F ( 150∘C 150∘C ), stirring every 5–10 minutes until toasted.  King Arthur Baking +1

How to Use Your Solids

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In Baking: Add 1–2 Tbsp of toasted solids to your favorite chocolate chip cookie dough or shortbread.

In Frosting: Beat 2 Tbsp into American buttercream for a "butterscotch" flavor.

As a Seasoning: Sprinkle the dry-toasted bits over roasted carrots, oatmeal, or pasta. 

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King Arthur Baking +4

Storage: Store butter-toasted solids in the fridge for up to 3 weeks. Dry-toasted powder can last in an airtight container at room temperature for 8–10 weeks.