Brown Butter Cream Cheese Frosting is the ultimate way to elevate your cupcakes and cakes with its rich, nutty flavor and fluffy texture. The browned butter adds a toasty flavor that pairs perfectly with the tanginess of the cream cheese. Made with just a handful of simple ingredients, this easy recipe whips up into a smooth, fluffy frosting that’s perfect for spreading or piping. Yields 2 cups of frosting—just the right amount to top 24 cupcakes, an 8-inch or 9-inch single layer cake, or a 13x9-inch sheet cake.
The flavors of this frosting recipe with its notes of caramel pair beautifully with Banana Cake and Carrot Cake.
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Ingredients needed to make the best brown butter cream cheese frosting
This recipe uses just a handful of basic ingredients. Note the browned butter will need time to solidify back to room temperature before whipping up the frosting, so allow time for this when planning your schedule. It'll take anywhere from 30 minutes (in the fridge) to 2 hours (at room temperature) for the butter to come to room temp. This is a critical step; adding melted brown butter to the other ingredients will melt the sugar and make for greasy frosting.
Here's what you'll need:
- Brown butter: I have an in-depth tutorial on how to make brown butter. You'll need two sticks or 1 cup unsalted butter to make this recipe. Yes, you can use regular butter (not browned) melted to make this frosting as well, however, you'll be missing out on the nutty aroma of the brown butter and the extra layer of deliciousness the brown butter adds to the cream cheese frosting.
- Cream cheese: for best results, use brick-style cream cheese rather than whipped cream cheese. Be sure to remove it from the fridge at least 30-60 minutes before you begin preparing the recipe to allow it to come to room temperature. Cold cream cheese will leave chunks of cream cheese in the frosting and will not incorporate evenly with the brown butter.
- Powdered sugar: no need to sift the powdered sugar beforehand unless yours is particularly clumpy.
- Vanilla extract: I prefer to use pure vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the frosting. Use the highest quality vanilla you can afford. The extract may be substituted for vanilla bean paste.
- Salt: we'll use a tad bit more than a pinch of salt here to balance out the sweetness of the powdered sugar. Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in baking recipes. It helps to balance the sweetness without making your recipe taste salty.
How to make the best frosting
Step 1
Brown the butter: In a medium saucepan or skillet set over medium heat, add the 1 cup butter, cut into evenly sized pats. Melt the butter while stirring.
Pro tip: Avoid using a dark-colored nonstick pan here. You want to see the little brown bits as the milk solids in the butter turn golden brown and separate from the liquid. Keep an eye on the butter during the cooking process as it can go from browned to brunt very quickly.
After about 6-8 minutes, the milk solids will separate from the liquid and fall to the bottom of the pan, having turned brown. Note: the butter may sputter a bit. It’ll begin to foam at the surface. Once the butter has browned, remove the pan from the heat.
Carefully pour the browned butter into a heatproof measuring cup or bowl, making sure to scrape all the brown bits from the bottom of the pan into the measuring cup. Allow the butter to come to room temperature and solidify.
This usually takes 1-2 hours. You can accelerate the process by placing the brown butter in the fridge for about 30 minutes.
Step 2
Once the brown butter is solid, scoop it out of the measuring cup and into the large mixing bowl of a stand mixer affixed with the paddle attachment. (Alternately, use a hand mixer or electric mixer and large bowl.)
Add the softened cream cheese to the browned butter. Mix together on medium speed to medium-high speed for 8-10 minutes, stopping to scrape the bottom and sides of the bowl as needed.
Step 3
With the mixer off, add in the powdered sugar, ½ cup at a time, mixing in between additions, starting on low speed then increasing the speed to medium speed once the powdered sugar is incorporated to prevent it from flying all over your kitchen.
Step 4
Once the powdered sugar is incorporated, add in the vanilla extract and salt. Return to medium speed for 1-2 minutes, ensuring everything is evenly incorporated and the frosting is fluffy.
Note: ensure your frosting is the perfect consistency by dipping a rubber spatula straight into the middle of the frosting and pulling it straight out. Hold the spatula right side up. The frosting should create a small curl at the tip that's coming off the spatula. If the frosting is sticking straight up without that curl, it's a bit too stiff and needs a bit more liquid - add about 1 teaspoon of whole milk or heavy cream and mix again on medium speed.
If the frosting flops over and doesn't have that curl, it's too loose and needs a bit more powdered sugar, starting with 1 tablespoon, then mixing on medium speed before testing the consistency again. Repeat this process until your frosting achieves that curl at the end of the spatula.
Add to a piping bag or use an offset spatula to frost your favorite cupcake or cake recipe.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
The best way to store frosting
- To store: Place frosting in an airtight container or ziplock bag in the fridge for up to one week. If preparing the frosting ahead of time, store in the fridge and allow to come to room temperature for a couple of hours before using. Stir really well with a rubber spatula before adding to a piping bag or spreading on a cake/cupcakes.
- To freeze: Frosting may be frozen in an airtight container for up to 3 months. Thaw at room temperature and stir really well with a rubber spatula before using.
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Make ahead
Brown butter can be prepared up to one week ahead of time and kept in the fridge. Remove from the fridge about 30-60 minutes before preparing the frosting to bring it to room temperature and make it easier to incorporate with the cream cheese.
Brown butter may also be frozen for up to 3 months. Place in a freezer safe bag or airtight container and store in the freezer. Defrost overnight in the fridge or on the counter until it reaches room temperature.
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Ingredients
- 185 g brown butter from 2 sticks / 1 cup unsalted butter, solid at room temperature
- 4 ounces cream cheese brick-style, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Brown the butter: In a medium saucepan or skillet set over medium-low heat, add the 1 cup butter, cut into evenly sized pats. Melt the butter while stirring. Pro Tip: Avoid using a dark-colored nonstick pan. You want to see the brown bits as milk solids brown and separate from the liquid. Keep an eye on the butter as it heats.185 g brown butter
- After about 5-8 minutes, the milk solids will separate from the liquid and fall to the bottom of the pan, having turned brown. Note: the butter may sputter a bit. It’ll begin to foam at the surface. Once the butter has browned, remove the pan from the heat. Butter can go from brown to burned in a very short period of time so stay close by the stove during this process.
- Carefully pour the browned butter into a heatproof measuring cup or bowl, making sure to scrape all the brown bits from the bottom of the pan into the measuring cup. Allow the butter to come to room temperature and solidify. This usually takes 1-2 hours. You can accelerate the process by placing the brown butter in the fridge for about 30 minutes.
- Once the brown butter is solid, scoop it out of the measuring cup and into the bowl of a stand mixer. Add the softened cream cheese. Mix together on medium speed for 8-10 minutes, stopping to scrape the bottom and sides of the mixing bowl as needed.4 ounces cream cheese
- With the mixer off, add in the powdered sugar, ½ cup at a time, mixing in between additions, starting on low speed then increasing the speed to medium speed once the powdered sugar is incorporated to prevent it from flying all over your kitchen.2 cups powdered sugar
- Once the powdered sugar is incorporated, add in the vanilla extract and salt. Return to medium speed for 1-2 minutes, ensuring everything is evenly incorporated and the frosting is fluffy. Note: ensure your frosting is the proper consistency by dipping a rubber spatula straight into the middle of the frosting and pulling it straight out. Hold the spatula right side up. The frosting should create a small curl at the tip that's coming off the spatula. If the frosting is sticking straight up without that curl, it's a bit too stiff and needs a bit more liquid - add about 1 teaspoon of whole milk or heavy cream and mix again on medium speed. If the frosting flops over and doesn't have that curl, it's too loose and needs a bit more powdered sugar, starting with 1 tablespoon, then mixing on medium speed before testing the consistency again. Repeat this process until your frosting achieves that curl at the end of the spatula.1 teaspoon vanilla extract, ¼ teaspoon salt
- Add to a piping bag or use an offset spatula to frost your favorite cupcake or cake recipe.
Notes
- This recipe yields 2 cups of frosting. This is enough to frost 24 cupcakes, an 8-inch or 9-inch single layer cake, or a 13x9-inch sheet cake.
- To store: Place frosting in an airtight container in the fridge for up to one week. If preparing the frosting ahead of time, store in the fridge and allow to come to room temperature for a couple of hours before using. Stir really well with a rubber spatula before adding to a piping bag or spreading on a cake/cupcakes.
- To freeze: Frosting may be frozen in an airtight container for up to 3 months. Thaw at room temperature and stir really well with a rubber spatula before using
- To make ahead: Brown butter can be prepared up to one week ahead of time and kept in the fridge. Remove from the fridge about 30-60 minutes before preparing the frosting to bring it to room temperature and make it easier to incorporate with the cream cheese. Brown butter may also be frozen for up to 3 months. Place in a freezer safe bag or airtight container and store in the freezer. Defrost overnight in the fridge or on the counter until it reaches room temperature.