A Brown Butter Cream Cheese Frosting is the ultimate indulgence that will improve your baked goods. In about 20 minutes, you’ll transform simple ingredients into a fluffy and creamy frosting with a rich, nutty flavor from the brown butter. Browning the butter on the stovetop gives this frosting its distinct, caramelized depth. Ideal for topping off your favorite cakes and cupcakes.
The Ultimate Brown Butter Cream Cheese Frosting Recipe
If you’ve ever dreamed of a frosting that combines the richness of browned butter with the creamy tang of cream cheese, this Brown Butter Cream Cheese Frosting is a game-changer. The frosting brings a unique, nutty flavor that can transform your cakes and cupcakes into a decadent treat.
Making this recipe is super easy. First, you gently brown the butter, which adds a toasty, caramel-like flavor that pairs beautifully with the cream cheese. As the butter cooks, the milk solids separate from the fat, sink to the bottom of the saucepan and become toasted.
Once the browned butter has cooled to a slightly solid state, it’s blended with cream cheese to create a fluffy and creamy frosting.
This blend achieves the perfect balance between the tang of the cream cheese and the nutty sweetness of the browned butter. As you mix in the powdered sugar, the frosting becomes smooth, spreadable, and ready for frosting a sweet potato cake.
The flavor profile complements a range of cakes, turning any dessert into a Southern classic. I love using it on white-based cakes like banana cake. It’s also great on quick breads like cinnamon roll bread. And don’t forget spreading it on some apple cinnamon rolls.
It’s fabulous on almost any baked goods that you could use a glaze or frosting.
This will be your go-to frosting
- Nutty: The nutty aroma and depth make this recipe a fun twist on regular cream cheese frosting.
- Versatile: It’s perfect for adding on top of any almost any cake, cupcake, banana bread, cinnamon roll, or scone.
- Quick: This recipe only takes around 20 minutes to make, so it’s perfect for whipping up when you need an amazing frosting in a hurry.
Just 4 Ingredients
- Dairy: You’ll need unsalted butter and full fat cream cheese at room temperature. Use the block of cream cheese, not the tub.
- Pantry staples: This recipe calls for powdered sugar, a pinch of salt, and vanilla extract.
Step by Step Instructions
Step One: Brown the Butter
Melt the butter in a small saucepan over medium-high heat. Let it cook until it turns a rich amber color and smells nutty. Then, pour it into a glass bowl immediately so that it stops cooking, and chill until it’s slightly solid.
Step Two: Make the Frosting
In the bowl of a stand mixer, beat the chilled browned butter with cream cheese until smooth and creamy. You can also use a hand mixer. Then, add the vanilla and salt. Finally, add the powdered sugar and beat until fluffy.
Step Three: Adjust Consistency
If the frosting is too thick, add a little cream or milk. If it’s too thin, mix in more powdered sugar until it’s just right. If you want a sweeter frosting, you can increase the powdered sugar to 5 cups.
Storage & Freezing
The frosting will last in an airtight container in the fridge for up to one week and in the freezer for up to 3 months. Let it thaw overnight in the fridge. You may need to whip it again to make it fluffy.
Expert Tips
- Make sure to chill the brown butter, it should be solid but not hard.
- Remove the butter from the saucepan as soon as it starts to turn brown, it will quickly burn it left in the saucepan even if it’s off the heat.
- For a bit of warmth, add a teaspoon of nutmeg, cinnamon, or ginger.
Don’t Forget!
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Ingredients
- ½ cup butter
- 12 ounces cream cheese room temp
- 2 teaspoons vanilla
- ½ teaspoon salt
- 4 cups powdered sugar
Instructions
- Add the butter to a light colored saucepan and melt over medium-high heat, whisking occasionally. It will first melt then foam up. Once it begins to brown, watch it very closely then remove once it has turned an amber color and immediately remove from the saucepan to a glass bowl or measuring cup. Refrigerate until slightly solid.
- In the bowl of an electric mixer, add the solid brown butter that is slightly soft with the cream cheese and beat on high speed until creamy and smooth. Add vanilla and salt and mix to combine. Gradually add the powdered sugar and beat on low speed so that it doesn’t fly out of the bowl. Once incorporated, beat on high until smooth and creamy.
Notes
- This makes enough frosting to easily frost a 2 or 3 layer cake or 15-18 cupcakes.
- For a sweeter frosting add an additional cup of powdered sugar.
- If the frosting is too soft to pipe, refrigerate it for a few minutes.
- When browning butter, make sure you remove it from the saucepan as soon as it is done. If left in the saucepan it will continue to cook and burn very quickly.
