Brown Butter Cream Cheese Frosting
This brown butter cream cheese frosting is so luscious and creamy. Brown butter gives your average cream cheese frosting a rich and nutty flavor, perfect for topping on your favorite cakes and cupcakes! If you’re looking for something a little different from your traditional cream cheese frosting, give this recipe a try!
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Servings: 12 servings
Calories: 3031kcal
Ingredients
- 1/2 cup unsalted butter (113g)
- 8 oz cream cheese (softened (226g))
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar (330g)
Instructions
- Cut the unsalted butter into small pieces. Heat a medium skillet over medium-low heat. Place the pieces of butter into the skillet.
- Cook, stirring frequently, as the butter melts. It will begin to foam up. Keep stirring.
- Cook for an additional 5-6 minutes, stirring constantly. The foam will subside and the milk solids will settle to the bottom of the pan and turn brown. Stir to prevent the milk solids from burning.
- Once the butter turns an amber color and has a nutty aroma, remove it from the heat and pour into a heat-proof bowl. Let cool and solidify before continuing.
- Add the softened cream cheese and solidified browned butter to a large mixing bowl.
- Beat until smooth, about 2 minutes.
- Add the vanilla extract and salt and mix to combine, about 1 minute.
- Gradually add the powdered sugar, and beat until smooth and creamy and you've reached your desired consistency. If for some reason you need to thin out the icing, add a tablespoon of milk. If you want your icing to be thicker to pipe onto cupcakes, you may want to add more powdered sugar, a few tablespoons at a time.
- Use brown butter cream cheese frosting to frost cakes, cupcakes, cookies and more. Refrigerate until ready to use.
Notes
- This frosting recipe will frost 12 cupcakes or a 9x13-inch sheet cake. If you want to frost a 3-layer 8-inch cake, you will want to double the recipe.
- You can make the browned butter in advance and store in the refrigerator for up to 2 weeks. You can also freeze browned butter for up to 3 months. Just let sit out at room temperature before adding to the softened cream cheese.
- You can store leftover brown butter cream cheese frosting in the refrigerator for 3-5 days. Let sit out at room temperature for about 30 minutes to soften before using.
Nutrition
Calories: 3031kcal | Carbohydrates: 373g | Protein: 15g | Fat: 170g | Saturated Fat: 104g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 44g | Trans Fat: 4g | Cholesterol: 473mg | Sodium: 1895mg | Potassium: 346mg | Sugar: 362g | Vitamin A: 5882IU | Calcium: 252mg | Iron: 1mg
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