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–+ servings

Brown Butter Cream Cheese Frosting

Megan
Turn cakes, cupcakes, cookies or brownies into something truly remarkable with this brown butter cream cheese frosting. This brown butter frosting is creamy, tangy, nutty and unbelievably delicious. It instantly transforms and enhances the deliciousness of any baked good it tops.
4.83 from 39 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 3 cups (710 ml)

Equipment

  • 1 small or medium sauce pan
  • 1 bowl
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters

Ingredients
  

  • 12 tbsp (170 g) unsalted butter
  • 8 oz. (226 g) cream cheese, room temperature
  • 3½ - 4 cups (420 - 480 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • ½ tsp salt
  • 1 - 2 tbsp (15 - 30 ml) milk, room temperature

Instructions
 

  • In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.
    12 tablespoon (170 g) unsalted butter
  • Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer the butter to the fridge to solidify to a softened butter consistency. This takes about 60-90 minutes. Every 20-30 minutes, stir the butter. This helps ensure the bits of browned butter are distributed throughout the butter.
  • Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed. 
    8 oz. (226 g) cream cheese, room temperature
  • Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. 
    3½ - 4 cups (420 - 480 g) powdered sugar
  • Once all the sugar has been added, mix in the vanilla extract and salt. Beat on high until the browned butter buttercream is fully incorporated and your desired consistency. If the buttercream is too thick, add 1 - 2 tablespoon (15 - 30 ml) milk of choice, beating until well incorporated.
    1 teaspoon (5 ml) vanilla extract, ½ teaspoon salt, 1 - 2 tablespoon (15 - 30 ml) milk, room temperature
  • Transfer the brown butter cream cheese frosting to an airtight container or use to top your favorite cake, cupcakes, cookies or brownies.

Notes

Store: Transfer the frosting to an airtight container to store in the fridge for one week.
Keyword Brown Butter Cream Cheese Frosting, Brown Butter Cream Cheese Frosting Recipe, Brown Butter Frosting, Browned Butter Cream Cheese Frosting
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