Brown Butter Cream Cheese Frosting (Easy and Delicious)
My brown butter cream cheese frosting recipe takes classic cream cheese frosting to the next level with rich, nutty, caramelized flavor. Browning the butter on the stovetop adds incredible depth while cream cheese keeps the frosting tangy, fluffy, and creamy. Best of all, the recipe comes together in about 20 minutes and is a delicious finishing touch for cakes, cupcakes, and more.
Servings 15
Calories 260kcal
Equipment
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 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.
- 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.
