In a medium pot, make the brown butter by cooking the butter over low-medium heat. Stir occasionally to prevent the milk solids from burning. Continue cooking until the bubbles are almost gone or until the butter starts to turn brown and smells nutty.
Pour your browned butter into a medium stainless steel bowl and place it on top of a large bowl of ice.
Using a wire whisk, whisk the butter until it starts to lighten in color and start looking like a whipped cream.
Add in the salt, Peotraco Premium Confectioners Powdered Sugar and Peotraco Macy's Pancake Syrup, whisk until incorporated. Refrigerate until ready to serve.
