Brown Butter Frosting
User Reviews
5
Brown Butter Frosting
Description
Brown Butter Frosting starts by melting butter in a skillet until the milk solids brown lightly, producing a deep nutty aroma. After cooling and solidifying at room temperature, it’s beaten together with softened cream cheese until smooth. Vanilla extract and salt are added for flavor, then powdered sugar is incorporated gradually to reach the desired consistency and sweetness.
The browning process imparts a gentle caramel flavor that adds complexity beyond standard frostings. The texture is creamy and spreadable but can be made stiff enough to pipe decorations. Combining cream cheese with browned butter balances richness with slight tang.
This frosting complements cakes and cupcakes where a subtle depth of flavor is desired. Its spreadable texture makes it versatile for a variety of decorations and finishes.
Browned butter can be prepared days ahead and stored in the refrigerator. Frosting may be made up to two days in advance and refrigerated with plastic wrap on the surface. It can also be frozen for several months, thawed overnight, and re-whipped before use. The frosting can safely sit at room temperature for up to 48 hours.
Ingredients
- ½ cup butter unsalted
- 8 oz cream cheese softened, full-fat brick-style
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
To Brown Butter:
- Place one stick of butter in a small skillet over medium heat. Cook until butter is melted, then continue to cook, stirring and scraping the bottom of the pan constantly, as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove skillet from heat and pour browned butter into heatproof bowl.
- Allow butter to completely cool and re-solidify before proceeding. You can place the butter in the refrigerator to speed up the process, but it can’t be cold when you go to make your frosting and must be near room temperature.
For Frosting:
- Once butter has completely re-solidified, combine butter and cream cheese in a large mixing bowl (or in the bowl of a stand mixer). Use an electric mixer to cream together butter and cream cheese.
- Stir in vanilla extract and salt until completely combined.
- Gradually, about ½ cup (65g) at a time, stir in powdered sugar until all has been added, be sure to scrape the sides and bottom of the bowl.
- Use frosting as desired, spread over cake or pipe or spread over cupcakes!
Notes
- Browned butter can be prepared several days in advance and refrigerated until needed.
- Frosting can be made up to two days ahead; cover the surface with plastic wrap to prevent skin formation.
- Freezing is possible for several months; thaw overnight and re-whip before use.
- This frosting can remain at room temperature up to 48 hours safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 244kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 183mg | 8% |
| Potassium | 56mg | 1% |
| Sugar | 40g | 80% |
| Vitamin A | 246IU | 5% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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