Brown Butter Cream Cheese Frosting

Name: Brown Butter Cream Cheese Frosting
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup unsalted butter; 8 oz cream cheese (softened to room temperature); 2 teaspoons vanilla extract; ½ teaspoon salt; 3 cups powdered sugar

This brown butter cream cheese frosting takes traditional cream cheese frosting to the next level with rich, nutty brown butter. The slight nuttiness pairs perfectly with the tang of cream cheese, creating a frosting that works on everything from cakes to cookies to cupcakes.

I’ve used this frosting on so many desserts. It’s perfect on my gluten-free banana cake, gluten-free carrot cake, and gluten-free chocolate cake. With just 5 ingredients and about 25 minutes (including cooling time for the brown butter), you can make bakery-quality frosting at home.

Why You’ll Love this Recipe

It’s unique. Brown butter adds a nutty, caramelized flavor that sets this apart from regular cream cheese frosting.
It’s easy to make. Just 5 ingredients and 25 minutes total, including time to cool the brown butter.
It’s versatile. Use an offset spatula for cakes or pipe with a star tip for cupcakes.

Ingredients

Ingredient Notes

Butter – Using unsalted butter allows you to adjust the amount of salt in the recipe to your own taste preferences. Use high-quality butter to really let the brown butter flavor shine through. If you want more tips and tricks for browning butter, I have a whole post on how to brown butter!
Cream cheese – Use room temperature cream cheese for a smooth, creamy texture. I use full-fat cream cheese, but in a pinch low-fat cream cheese will work here. It will not be as rich and creamy, but still delicious.
Powdered Sugar – Use powdered sugar (also known as confectioners’ sugar or icing sugar) to provide the sweetness to this yummy frosting. I do not recommend using granulated sugar as it is too gritty. We’re looking for a creamy, spreadable frosting here.
Salt – Don’t forget to sprinkle in a pinch of salt – this will bring out all the delicious flavors and balance out any sweetness from the icing sugar. I use table salt, but kosher salt or fine sea salt both work well here, too.
Vanilla Extract – Just a little bit of vanilla extract will round out the flavors of the cream cheese frosting. Use pure vanilla extract rather than imitation vanilla extract, which actually contains no vanilla at all!

How to Soften Cream Cheese Quickly

Leave the cream cheese in the foil packaging and place it in a bowl of warm water (not hot water) for about 5 minutes. It will soften the cream cheese to room temperature without melting it. Always use room temperature ingredients for a creamy frosting.

Step-by-Step instructions

It’s so easy to make browned butter cream cheese frosting with just a few simple steps. It will really elevate any dessert that you’re making!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

A stainless steel skillet with pats of butter that are beginning to melt. — Cut the butter into small pieces and place in a medium saucepan or light colored skillet over low to medium heat.

A stainless steel skillet with melted butter that is beginning to brown. — Continue to melt butter, stirring often. The butter will begin to foam and you’ll see little nutty bits forming along the bottom of the pan.

A spoon filled with melted browned butter over a skillet. — Cook for 5-6 minutes, stirring constantly. The foam will start to dissipate and the butter will turn a golden brown. Make sure to pay attention, as the goal is to get browned bits rather than black ones. Remove the brown butter from the heat and place in a small bowl. Let the browned butter cool and solidify before using.

A glass mixing bowl with cream cheese and solidified browned butter in it. — Once the brown butter is solid, add it to a large bowl with softened cream cheese.

A glass mixing bowl with a brown butter cream cheese mixture in it. — Mix on medium speed until light and fluffy. You should not see any chunks of cream cheese in the mixture. Keep beating if you do.

A glass mixing bowl with browned butter and cream cheese mixture topped with vanilla extract. — Add the vanilla extract and salt to the brown butter cream cheese mixture. Mix until combined, about 1 minute.

A glass mixing bowl with browned butter and powdered sugar before mixing together. — Gradually add in the powdered sugar on low speed, mixing between each addition. Increase the speed to medium-high speed and mix until you reach the perfect consistency. If you need to thin out the frosting, add a tablespoon of milk or heavy cream. If you need to make it thicker, add a bit more powdered sugar.

Brown butter cream cheese frosting swirled with a spatula in a bowl. — Use this frosting to decorate your favorite cakes, cookies, brownies, and more!

Expert Tips

Watch the butter closely while browning. Brown butter can go from perfect to burned in seconds. Once you see golden brown color and smell a nutty aroma, remove from heat immediately. First time? Follow my how to brown butter tutorial for step-by-step guidance.
Let the brown butter solidify completely. If you add liquid brown butter to cream cheese, you’ll end up with greasy frosting instead of fluffy. Let it cool at room temperature for 30-45 minutes until solid, or refrigerate for 15-20 minutes.
Adjust consistency as needed. If the frosting is too thick for spreading, add milk or heavy cream one tablespoon at a time. If it’s too thin for piping, add more powdered sugar a few tablespoons at a time until you reach the right consistency.

Recipe FAQs

Can I pipe this frosting or is it only for spreading?

Yes, this frosting pipes beautifully! It holds its shape well for cupcakes when piped with a star tip. If it seems too soft for piping, refrigerate for 10-15 minutes to firm up slightly.

Why is my frosting lumpy and how do I fix it?

Lumpy frosting usually means your cream cheese was too cold or your brown butter wasn’t fully solidified before mixing. If you catch it early, let the mixture sit at room temperature for 10 minutes, then beat again on medium-high speed for 2-3 minutes. If lumps persist, you may need to start over with room temperature ingredients.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe. Salted butter varies by brand, so taste your frosting before adding more salt.

What if I accidentally burned my brown butter?

Start over. Burned butter tastes bitter and acrid, and there’s no way to fix it once it’s burned. Watch carefully as the butter browns and remove from heat as soon as you smell a nutty aroma and see golden brown color. For tips on preventing this, see my how to brown butter guide with step-by-step photos.

Storage instructions

Refrigerate: Store in an airtight container for 3-5 days. Frosting will be firm when cold. Let sit at room temperature for 30 minutes to soften, or rewhip briefly with an electric mixer before using.

Freeze: Place in a freezer-safe bag, press out air, and freeze for up to 3 months. Thaw in refrigerator overnight, then let sit at room temperature for 30 minutes to soften before using.

A sheet cake covered with brown butter cream cheese frosting and toasted walnuts that has been sliced into squares.

Serving Suggestions

This frosting is perfect on gluten-free banana cake topped with toasted walnuts, as shown in the photos above. For other uses, try frosting gluten-free carrot cake cupcakes, sandwiching gluten-free snickerdoodles together, or swirling it on chewy gluten-free chocolate cookies.

You can also spread this frosting on gluten-free brownies and finish with a sprinkle of flaky Maldon salt.

More gluten-free frostings to try

All Frostings

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

5 from 2 votes