Brown Butter Cream Cheese Frosting

5 from 2 votes

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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Prep Time 10

Cook Time 15

Total Time 25

Servings 12 servings

Metric - US Customary

Ingredients

▢ ½ cup (113 g) unsalted butter
▢ 8 oz (226 g) cream cheese - softened to room temperature
▢ 2 teaspoons vanilla extract
▢ ½ teaspoon (1/2 teaspoon) salt
▢ 3 cups (360 g) powdered sugar

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Instructions

Brown the butter:

Cut ½ cup (113 g) unsalted butter into small pieces. Heat a medium skillet over medium-low heat. Place butter pieces into skillet.
Cook, stirring frequently, as 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 at room temperature for 30-45 minutes until solidified, or refrigerate for 15-20 minutes.

Make the Frosting:

Add the softened 8 oz (226 g) cream cheese and solidified browned butter to a large mixing bowl.
Beat until smooth, about 2 minutes. You should not see any chunks of cream cheese.
Add 2 teaspoons vanilla extract and ½ teaspoon (1/2 teaspoon) salt and mix to combine, about 1 minute.
Gradually add 3 cups (360 g) powdered sugar on low speed, mixing between each addition. Start on low to prevent sugar cloud. Increase to medium-high and beat until smooth and creamy. If too thick, add milk 1 tablespoon at a time. If too thin, 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

Yield: This recipe frosts 12 cupcakes or a 9×13-inch sheet cake. Double the recipe for a 3-layer 8-inch cake.
Make Ahead: Brown butter can be made up to 2 weeks in advance and stored in the refrigerator, or frozen for up to 3 months. Let sit at room temperature before adding to cream cheese.
Storage: Store leftover frosting in an airtight container in the refrigerator for 3-5 days. Let sit at room temperature for 30 minutes to soften before using, or rewhip briefly with an electric mixer.

Nutrition