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4.7 from 36 votes

Brown Butter Frosting

The nuttiness of brown butter pairs with the sweetness of powdered sugar in this decadent brown butter frosting. It’s incredible any time of year, but especially when used to top your favorite fall cakes and cupcakes.

Prep Time
25 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 24
Course: Dessert

Ingredients

  • 1 ½ cups unsalted butter
  • Tiny pinch fine sea salt
  • 1 ½ pounds powdered sugar 24 ounces; sifted
  • 1 tablespoon pure vanilla extract
  • 2-3 tablespoons heavy cream or milk

Instructions

    Cup of Yum
  1. In a saucepan over medium heat, brown the butter per the instructions on how to brown butter. Once browned, pour the butter into a bowl and let cool completely at room temperature, for at least an hour. Butter will solidify but will not harden.
  2. Add the butter to the bowl of a stand mixer fitted with the whisk attachment, or to a large mixing bowl with an electric hand mixer. Add the salt and powdered sugar and mix on medium speed for 3-4 minutes, scraping down the sides of the bowl as needed. The mixture will come together as you mix.
  3. Add the vanilla and the milk or cream; mix on low speed until incorporated, then increase speed to medium-high and beat for 5 minutes, until the frosting is light and fluffy.
  4. If the frosting is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

Notes

  • Makes enough to frost 24 cupcakes or a 9-inch layer cake, or generously frost a 9x13-inch sheet cake.
  • For a half batch, use the following ingredient amounts and follow the instructions above:
  • If you run out of powdered sugar, learn how to make powdered sugar so you can still enjoy this frosting any time.
  • Store frosting in an airtight container in the fridge for 3 days or in the freezer for 1 month (let thaw overnight in the refrigerator). Before using, let come to room temperature then beat with an electric mixer to smooth.
  • ¾ cup unsalted butter
  • Tiny pinch fine sea salt
  • ¾ pound powdered sugar
  • ½ tablespoon pure vanilla extract
  • 1-2 tablespoons heavy cream or milk