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Brown Butter Cream Cheese Frosting
Yield: 6 cups
Brown butter cream cheese frosting takes cream cheese frosting to the next level. This frosting recipe is made with brown butter, which adds a toasty, nutty flavor. This frosting pairs well with many different dessert flavors including carrot, pumpkin, and banana.
Equipment
Ingredients
- 2 ½ cups (568 g) unsalted butter to make brown butter
- 8 oz (227 g) cream cheese room temperature
- 7 cups (840 g) powdered sugar
- 1 tbsp (13 g) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
Brown Butter (Make Ahead)
- Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately.
- Cool the melted brown butter to room temperature, then, cover and chill the butter in the refrigerator until it solidifies. Bring the brown butter to room temperature before making the buttercream frosting.
Brown Butter Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature brown butter and cream cheese for 5 minutes until it is light, pale, and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Notes
- Store the cream cheese frosting in an airtight container or wrapped well with plastic wrap in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use, bring the frosting to room temperature and rewhip until it is smooth and creamy.
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