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Melt ½ stick of butter and add ⅓ cup of dry milk powder.
Toast the mixture until it's dark brown to create brown milk solids for the brown butter flavor.
Add ⅔ cup of heavy cream to stop the cooking process and preserve the browned milk solids.
In a stand mixer, beat 2 sticks of room temperature butter with salt and vanilla until smooth and creamy.
Add half of the powdered sugar, pulsing to combine to prevent it from flying everywhere.
Mix on high for about a minute.
Add the remaining half of the powdered sugar and the browned butter mixture, pulsing to combine and then mixing on high until you have a luxurious, plush buttercream.
Spread the buttercream generously over a chocolate sheet cake, pushing it into the corners.
Optionally, top with sprinkles.