Prep time: 20 minutes (plus 1-2 hours for the browned butter to cool and solidify)
Cook time: 5 minutes
Makes: 3 1/2 cups
2 sticks unsalted butter
¼ cup real maple syrup
½ cup heavy cream
½ teaspoon vanilla extract
5 cups powdered sugar
1. Place butter in a small saucepan and place on moderate heat. Continue cooking until it browns (you will see brown bits on the bottom of the pot). Immediately pour the butter into another container before it burns. Allow the butter to cool until it resembles the texture of room temperature butter.
2. Place the browned butter in the mixer with the whisk attachment. Add maple syrup, cream, and vanilla. Mix to combine.
3. Add powdered sugar a cup at a time while mixing. Stop mixing when the icing is light and fluffy. (If the icing is too stiff, you can always add a bit more cream.)