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Brown Butter Buttercream
Yield: 5 cups
Brown butter buttercream frosting is easy to make and unbelievably delicious. Brown butter creates a toasty, nutty, caramel flavor to the frosting! Perfect for cakes and cupcakes!
Equipment
- Stand mixer fitted with a whisk attachment/paddle attachment OR
- Electric hand mixer
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown butter softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
Instructions
Brown Butter
- Place 1 cup (2 sticks) of butter in a medium-sized pan and melt over medium-low heat.
- Continue to cook the butter stirring occasionally. The butter will start to foam.
- At this point, the milk solids in the butter will start to turn a golden brown color. Continue mixing so the milk solids do not burn.
- Once you achieve the level of browning that you desire, remove the pan from the stove and transfer to a heat-safe bowl immediately.
- Allow the butter to come to room temperature. Chill in the refrigerator until the butter becomes thick. You will want a peanut butter-like consistency.
Brown Butter Buttercream Frosting
- Place the brown butter and additional 1 cup of room temperature butter in the bowl of a stand mixer fitted with a whisk attachment. Whip the butters for about 5 minutes until light and fluffy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining half and continue to mix on low speed.
- Add the vanilla extract and salt and continue to mix on low until combined.
- Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed.
- Turn the mixer to medium-high speed and whip the buttercream for about 3 minutes.
- Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and made the buttercream silky smooth.
Notes
Brown butter buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks and in the freezer for up to 3 months.
To use, bring the buttercream to room temperature and rewhip using your mixer until light and fluffy.
This recipe makes enough buttercream to frost a 7-8 inch layer cake or approximately 2-3 dozen cupcakes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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