The Vintage Chiffon Cake Site

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Frostings/Icings, etc.

Browned Butter Icing

Melt, then keep, over low heat until golden
brown 1/4 cup butter. Remove from heat. Blend
in 2 cups sifted confectioners' sugar, 2 tbsp. cream,
1 tsp. cooking oil, and 1 1/2 tsp. vanilla. Stir in
1 tbsp. hot water. Stir vigorously until cool and
of a consistency to spread. (If it becomes
too thick to spread, warm slightly over hot
water.) Makes eough for Large or Small Cake. For
more generous icing for the Large Cake, double the
amounts of ingredients.

Note: One version of this recipe from an official print ad omits the cooking oil and adds water:

Browned Butter Icing: Melt, then keep over low heat until
golden brown 1/4 cup butter. Remove from heat. Blend in
2 cups sifted confectioners' sugar, 2 tbsp. cream, 1 1/2 tsp.
vanilla. Stir in 2 tbsp. hot water. Stir vigorously until cool
and of a consistency to spread. (If it gets too thick to
spread, warm slightly over hot water.)

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 14; Official print ad.