Apparently, I can't read recipes correctly anymore. I just realized that the previous DB challenge called for browned butter for the frosting... which I didn't do. I just melted the butter down, cooled it slightly then went ahead with the recipe as written. Oopsie.

I've made the cake recipe again, and decided to follow the brown butter recipe more closely. Have to be entirely honest, the "brown" flavor seems a touch overwhelming to me. I made the caramel syrup using brown sugar this time and that changed the flavor of the cake and the frosting, but the butter is so overwhelming, it's hard to pick up the caramel flavor this time. :(

So ultimately, it's up to you. Oh, and the less icing sugar you use, the more glaze-like consistency you will have, which I think is fantastic for this kind of cake.

Just thought I'd throw an extra $.02 in. :-D