I should have just googled when cherries were in season instead of making the cake layers, leaving them in the fridge for 3 days and then turning them into a tester cake. . Recipe card at the end for you to screenshot! . Ingredients: * 4 cups (8 sticks) of unsalted butter * 2 (15oz) cans of sweetened condensed milk * 1 ½ teaspoon of salt * 2 teaspoons of vanilla extract Instructions: 1. Brown 3 cups (6 sticks) of the unsalted butter in a medium-sized saucepan until it reaches a maple syrup color. It should take about 8-10 minutes. 2. Set aside in a heat-safe container on the kitchen counter to cool a little bit for about 30-45 minutes. 3. Place the now semi-cooled butter in the refrigerator until it reaches a softened butter consistency, about 2 hours. You want the melted butter to solidify a bit before turning it into buttercream, so that air can be whipped into it. 4. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally. 5. Empty the cans of sweetened condensed milk into the mixer and mix until well incorporated. 6. Finally, add in the vanilla extract and salt, and give the buttercream one last good mix. 7. Use to decorate your cakes. Do not dye the buttercream because brown butter does not hold color well.