There is something about browning butter that adds a deeper richness and flavor to a baked good. By browning the butter in this glaze, you cut some of the sweetness of the powdered sugar, with a deep richness in the butter. Plus, it gives the most aesthetically pleasing little specs that pair well with your favorite spice cake, chocolate cake, or really any treat.

There’s nothing better than the sweet softness of freshly whipped sweet cream on top of your favorite berries, sandwiched between a Victoria sponge, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.

My go-to vanilla buttercream recipe for when the occasion requires (I mean, every day right?). It’s a classic that whips together in minutes, perfect for any cake or cookie, or just delivered straight on a spoon (with sprinkles of course).