Use this icing, flecked with golden brown, on spice cakes.

Melt in a medium skillet over medium heat:

Heat, swirling the skillet occasionally, until the butter crackles, then foams and turns deep golden (it will smell nutty and you will see browned flecks on the bottom of the skillet when swirled). Transfer the butter to a medium bowl and gradually beat in:

Beat until smooth and spreadable; do not attempt to thin with liquid. If needed, add a little more powdered sugar to thicken. Use immediately.