- 8 oz. 225 g unsalted butter, at room temperature
- 2 tsp 2 tsp vanilla extract
- 1½ tsp 1½ tsp ground cinnamon
- 1 - 2 tsp 1 - 2 tsp (4 - 8 g) erythritol (optional)
- Brown ¼ of the butter in a small sauce pan until it turns amber in color, but without burning it.
- Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.
- Add cinnamon and optional sweetener towards the end.