• In a small sauce pan, add butter. I recommend cutting into uniform, small pieces for even melting. Melt butter in a light colored pan. This helps monitor the browning of the butter and prevents burning.
  16 Tablespoons unsalted butter
• Once melted, stir frequently to prevent burning. The first phase of bubbles are clear and many. The next phase reveals thick, white particles coming to the surface. Those are the milk solids separating from the fat.
• As the butter continues to bubble, watch for a change in color to a deep, golden brown. Remember to frequently stir the butter frequently. Continue stirring to ensure the milk solids are evenly golden and toasted. This process takes about 5-7 minutes.
• Eventually, the butter starts to foam, and that's when you know you're almost done browning the butter. Continue cooking for another minute or two until you start to see speckles of brown form at the bottom of the pan. These are the browned milk solids. Once you notice a nutty aroma, remove from the heat. 
• Pour into a separate heat proof bowl, including those bits of brown specks at the bottom of the pot! Don't leave those behind. Chill or bring to room temperature accordingly based on the recipe needs.

To make whipped brown butter:

• Place a smaller bowl on top of a larger bowl full of ice. Pour all the browned butter into the small bowl, including all the brown bits of caramelized milk too. Use a whisk to to incorporate air into the butter. As the ice cools the bowl, the butter will start to solidify and whip into a smooth consistency.