Brown-Butter Frosting

• 2 sticks (16 tablespoons) unsalted butter
• 2 tablespoons light corn syrup
• 2 cups confectioners' sugar
• Pinch fine salt

1. Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes.
2. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
3. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth.
4. While continuing to beat, add the corn syrup, and beat until incorporated.
5. Scrape down the side of the bowl.
6. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth.
7. Use right away or keep for up to 2 hours at room temperature in an airtight container.

butter, light corn syrup, sugar, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/brown-butter-frosting.html (may not work)