Brown Butter Miso Spread

I think this might be my favourite thing to make with miso. It tastes like condensed milk and toffee, with a depth of savouriness that is impossible to describe.  It’s so delicious I’ve been eating it straight from the jar – not something I advise as it is basically just butter, cream and miso!!

This brown butter spread can be used in all your cake/biscuit recipes to replace the normal butter – giving all your bakes an extra depth of flavour that will impress even the most sceptical of miso eaters. Or it can be spread onto pancakes, waffles, or anywhere else you need butter with an extra special quality.

This recipe was given to me by the incredibly knowledgeable Cooking with Q. Follow him on YouTube or Instagram for lots more ideas for cooking with fermented foods. 

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5 from 1 vote

Miso Brown Butter Spread

This butter will add an amazing depth of flavour to all cakes or biscuits - or you can spread it on pancakes/waffles. You can even eat it straight from the jar!
Prep Time10 minutes
Cook Time30 minutes
Course: Ingredient
Cuisine: Fusion
Keyword: Butter, miso, spread


  • 300 g double cream
  • 300 g unsalted butter
  • 75 g light olive oil
  • 200 g miso (a sweet white miso gives a sweeter taste; whilst a darker aged one will give one with a deeper flavour)
  • 75 g water
  • 5 g lecithin


  • Gently boil the double cream until most of the water has evaporated and the cream begins to change colour.
  • Add the butter and continue to boil, stirring frequently. It will look as though it has curdled, but don't worry - this is normal!
  • When the butter begins to change remove from the heat and transfer to a heatproof bowl to cool.
    Brown butter
  • Whilst the butter is cooling, add the miso, water and lecithin to a blender and blend until smooth. With the blender still running, slowly pour the oil into the mixture.
  • When the butter has cooled, slowly add the butter mixture to the running blender, ensuring all solids are transferred across too.
  • You can now transfer the mixture to a freezer for long term storage or whip it with a hand mixer to produce a fluffy pale mixture - which can be used straight away or stored in a fridge for a few weeks.

4 thoughts on “Brown Butter Miso Spread

  1. 5 stars
    So exciting, this new ( to me ) way of using this way of cooking. Only started looking at using this armoury to enhance the skills for the clients I cook for..

    1. Koji is such a fantastic ingredient – it’s great to hear your excited about it! It can improve the flavour of a dish in so many different ways. Enjoy your experiments!

  2. Guess what I will be making tomorrow?? Tempted to use peanut miso or sesame miso ….or I may just have to make a sweet chickpea miso since I am out!

    1. Yes, I think peanut or sesame miso would work really well with this. Perhaps make all three and then tell us which is best!!!

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