♦ In a small, heavy bottomed saucepan, carefully brown the butter over medium-high heat.
♦ Butter will melt, separate and then begin to foam – keep swirling the pan until the foam begins to turn a caramel color. Immediately take it off the heat and stir in powdered sugar, cream and vanilla. Beat until smooth.
♦ Frost cookies with warm frosting for best results, just spoon a dollop of frosting on each cookie. If frosting begins to get stiff, heat just a bit or add a drop of cream.