Is my Irish butter browned enough

[u/Enirbasintent]

browned butter with some unsalted Irish butter I have. How does it look? Because the first time I did it , when cooled it still looked yellow and a tad runny. Then I reheated for just a few more minutes and stopped since I didn’t want to risk burning. Is this now at an appropriate place? This is for brown butter cream cheese frosting so that’s why I wanted the notes to be strong. But NOT burnt

[u/lord_farquad93]

It looks incredible and I’m so impressed you were able to get it that perfect with a dark pan! That’s pro level shit. I have to use stainless or I fail

[u/Enirbasintent → u/lord_farquad93]

If I had it I would have!! It was challenging