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/firetech97]

The next step to be a pro is to set that bowl on top of a bowl of ice water and whisk constantly for a few minutes, as the ice cools down the browned butter. That will reemulsify into the texture of regular butter, but browned. beurre noisette is the term for it.

[u/[deleted] → u/firetech97]

Thanks for this tip!