Brown Butter Cream Cheese Frosting
Browning butter is an easy way to instantly elevate a recipe, and this brown butter cream cheese frosting does just that. Why settle for classic cream cheese frosting when you can take the flavor to the next level?
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Servings: 3 Cups
Calories: 1087kcal
Equipment
- Small pot
- Mixing Bowl
- Electric mixer with a paddle attachment
- Fine mesh strainer For sifting the powdered sugar
Ingredients
- ½ cup unsalted butter
- 8 oz cream cheese, softened to room temperature
- 1 ½ tsp vanilla
- ¼ tsp salt
- 3 ½ cups powdered sugar
Instructions
- Place 1/2 cup unsalted butter in a small pot over low-medium heat. Heat the butter until it melts and begins to bubble and foam. Keep heating over low heat, stirring frequently, until the bubbles stop and the butter has turned a brown color and is emitting a nutty smell.
- Place the butter in a bowl and place in the fridge for about 60 minutes. Remove the butter from the fridge and use a spoon to stir it. Allow it to spend the next 10 minutes or so coming to room temperature (your butter should be about 68 degrees Fahrenheit internally before you begin the next steps of the frosting).
- In a large mixing bowl, use an electric hand mixer to beat together the butter and softened 8 oz cream cheese until smooth. Add the 1 1/2 tsp vanilla and the 1/4 tsp salt and beat again until combined.
- Add the 3 1/2 cups powdered sugar about 1 cup at a time, beating between each addition.
- Pipe onto cupcakes, cookies, cakes, etc. Enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Unsalted butter: The amount of salt in salted butter is not consistent across brands. To ensure your Brown Butter Frosting doesn’t turn out too salty I recommend using unsalted butter. You could use salted butter if that’s all you have.
- Cream cheese: I prefer to use full-fat cream cheese. It holds its shape better than low fat and has more creaminess as well
- Vanilla extract: Vanilla provides another layer of flavor that blends into this frosting perfectly
- Salt
- Powdered sugar: To make sure your frosting does not turn out lumpy, I recommend sifting your powdered sugar
- You must let the butter cool before you try to use it for your frosting. This step can be time-consuming but it is so important to help your frosting come to the correct texture. If you try to use the melted butter your frosting will not come together and will look runny and greasy.
- If you don’t want to have to wait for your butter, it may be helpful to brown the butter the day before you need to put the frosting together. Let it sit in the refrigerator overnight and pull it out to come to room temperature before beginning your recipe.
- All of your ingredients should be at room temperature before you mix them together. This will keep your frosting from being lumpy.
- If your brown butter frosting turns out too thick you can thin it out with just a tablespoon of milk or cream at a time.
Nutrition
Serving: 1serving | Calories: 1087kcal | Carbohydrates: 144g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 273mg | Potassium: 121mg | Sugar: 140g | Vitamin A: 1961IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 0.2mg
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