My brown butter cake has you covered if you’re looking for a simple, light, wildly delicious little dessert, which you probably are. And wait til you hear about the topping!
I created this cake because I wanted something easy and full of flavor. Easy = no special equipment, just a couple of bowls (these are my favorite). I don’t know about y’all, but we are running our dishwasher so damn much lately that I feel like if I can give it a bit of a break, I may as well do it. Also less dishes = less cleaning and I’m just NOT in the mood to clean sometimes, namsayin’.
I wanted it to travel well, which I verified by cutting it into squares and taking it with me to LA, where we are at currently. And I wanted the topping to travel well too, which let’s be real, is not a possibility for regular whipped cream.
Enter the best, stabilized, non-gelatin whipped cream you can find. By mixing a bit of cream cheese with the heavy cream, you get a wonderfully fluffy, slightly tangy, and hardcore stable topping that won’t melt when kept out and won’t deflate when in the fridge for a couple days. The dream!
Brown butter sounds very bougie and fancy—and it definitely is a step above regular butter. French pastries often use brown butter to elevate simple cakes, like financiers. But brown butter isn’t difficult to make at all! So now, in the age of quarantine and trying new things, it’s time for you to make a vat of brown butter, use some for this cake, and store the rest to test in all the other things you’re cooking. You will be so much happier.