This delicious icing has a tendency to separate. If it does, warm it in a heatproof bowl over a pan of simmering water; whisk until smooth, adding a bit more milk, if necessary, to achieve the right consistency

　　

Ingredients

makes 1 cup

　　1/2 cup (1 stick) unsalted butter

　　2 cups sifted confectioners’ sugar

　　2 teaspoons pure vanilla extract

　　2 tablespoons milk, plus more if needed

　　

Step 1

Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.

　　

Step 2

Add confectioners’ sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.

　　Martha Stewart's Cupcakes