Melt 3/4 cup of the butter in a deep, heavy saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes.
Remove pan from heat, and stir in brown sugar, cream, syrup, salt and bourbon. Return pan to medium heat and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8-10 minutes. Gradually add powdered sugar and vanilla and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 Tablespoon at a time and beat on medium speed until fully incorporated after each addition. Cover frosting and let stand at room temperature until ready to use.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 180 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 57.7mg||18 %|
|Sodium 42.8mg||1 %|
|Potassium 69mg||2 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 46.1g|
|Protein 0.5g||1 %|
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Calories per serving: 359
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