Brown Butter Frosting is a decadent twist on a classic, blending rich, nutty flavors with velvety smoothness. The magic lies in browning the butter, which adds a deep, caramelized aroma that elevates every bite. In just 15 minutes of prep and 8 minutes of cooking, you’ll create a frosting that’s both luxurious and comforting. Its creamy texture pairs perfectly with cakes, cookies, or even a spoon straight from the bowl.
This frosting is a sensory delight, offering a balance of sweet and savory notes that linger on your palate. With a cooling time of just over an hour, it’s worth the wait for its silky finish and irresistible flavor. Each serving delivers a hint of warmth from the browned butter, making it a standout addition to any dessert. Perfect for gatherings or indulgent moments, it’s a recipe that promises to impress.
Ingredients for Brown Butter Frosting
- ½ cup (113 g) unsalted butter (for browning; use high-quality butter for best results)
- 8 oz (226 g) full-fat brick-style cream cheese (softened to room temperature; avoid whipped or low-fat versions)
- 4 cups (500 g) powdered sugar (sifted for smoother frosting)
- 1 teaspoon vanilla extract (use pure vanilla for the best flavor)
- ¼ teaspoon salt (fine sea salt or table salt works well)
Step-by-Step Instructions
- Brown the Butter: Place the butter in a small skillet over medium heat. Melt the butter, then continue cooking, stirring constantly and scraping the bottom of the pan. Watch for the butter to sizzle and pop, and once the bits at the bottom turn golden brown, remove from heat. Pour the browned butter into a heatproof bowl and let it cool completely until it re-solidifies. (Tip: Speed up cooling by placing it in the refrigerator, but ensure it’s near room temperature before using.)
- Prepare the Frosting Base: In a large mixing bowl (or the bowl of a stand mixer), combine the re-solidified browned butter and softened cream cheese. Use an electric mixer to cream them together until smooth and well combined.
- Add Flavor: Stir in the vanilla extract and salt until fully incorporated.
- Incorporate the Powdered Sugar: Gradually add the powdered sugar, about ½ cup (65 g) at a time, mixing well after each addition. Scrape the sides and bottom of the bowl to ensure even mixing.
- Use the Frosting: Once smooth and creamy, use the frosting immediately. Spread it over cakes or pipe it onto cupcakes for a delicious, nutty flavor!
Perfect Pairings: Serving Suggestions
This rich and nutty Brown Butter Frosting pairs beautifully with spiced cakes like carrot or pumpkin, adding a warm, buttery depth. It’s also fantastic on vanilla or chocolate cupcakes for a classic treat. For a twist, try spreading it over banana bread or cinnamon rolls—it’s a game-changer!
Storage Tips: Keep It Fresh
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and give it a quick whip with your mixer to restore its creamy texture. For longer storage, freeze it for up to 2 months and thaw in the fridge overnight.
Time-Saving Hacks
To speed up the cooling process, spread the browned butter in a thin layer on a plate and pop it in the freezer for 15-20 minutes. If you’re in a rush, you can skip browning the butter and use regular softened butter—though you’ll miss out on that delicious nutty flavor!
Equipment Essentials
For best results, use a stand mixer or hand mixer to cream the butter and cream cheese until smooth. A rubber spatula is handy for scraping the bowl to ensure no powdered sugar is left behind. If piping, a large piping bag with your favorite tip will give you professional-looking results.
Common Questions Answered
Can I use salted butter?
Yes, but omit the added salt in the recipe.
What if my frosting is too thick?
Add a splash of milk or cream, 1 teaspoon at a time, until you reach the desired consistency.
Can I make this ahead?
Absolutely! Prepare the frosting up to 2 days in advance and store it in the fridge.
Brown Butter Frosting
Ingredients
- ½ cup unsalted butter
- 8 oz full-fat brick-style cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- To Brown Butter:Place one stick of butter in a small skillet over medium heat. Cook until butter is melted, then continue to cook, stirring and scraping the bottom of the pan constantly, as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove skillet from heat and pour browned butter into heatproof bowl.
- Allow butter to completely cool and re-solidify before proceeding. You can place the butter in the refrigerator to speed up the process, but it can’t be cold when you go to make your frosting and must be near room temperature.
- For Frosting:Once butter has completely re-solidified, combine butter and cream cheese in a large mixing bowl (or in the bowl of a stand mixer). Use an electric mixer to cream together butter and cream cheese.
- Stir in vanilla extract and salt until completely combined.
- Gradually, about ½ cup (65g) at a time, stir in powdered sugar until all has been added, be sure to scrape the sides and bottom of the bowl.
- Use frosting as desired, spread over cake or pipe or spread over cupcakes!