Truly, the Best Brown Butter Cream Cheese Frosting

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Truly, the Best Brown Butter Cream Cheese Frosting

Elevate your desserts with Brown Butter Cream Cheese Frosting! Rich, nutty, and fluffy, this easy recipe uses simple ingredients to yield 2 cups of decadent frosting.

Prep Time15

Chilling time30

Total Time45

Course: All Recipes, Baking, Dessert, Snacks

Cuisine: American

Keyword: american buttercream, banana cake, brown butter, brown butter cream cheese buttercream, brown butter cream cheese frosting, cake frosting, carrot cake, cupcake frosting

Servings:

Calories: 111kcal

Author: Kimberlee Ho

Equipment

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

US Customary - Metric

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.

Nutrition