Brown Butter Cream Cheese Frosting

Nutty and buttery brown butter frosting has the slight tang from the cream cheese. This frosting is delicious when paired with cakes, cupcakes, and cookies!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 3253kcal

Author Whitney Wright

Ingredients

1/2 cup unsalted butter
8 oz cream cheese full fat brick, softened to room temperature
3 1/2 - 4 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

US Customary - Metric

Instructions

Brown the butter (use this guide for reference if you’ve never browned butter before). Once browned, transfer the browned butter to a heat-safe bowl and let cool until room temperature and the consistency of softened butter. You can place the browned butter in the fridge for 60 minutes or so to speed up the process.
Once the butter has slightly solidified again, add it to a medium sized bowl and beat until smooth (I like to use my stand mixer with a paddle attachment), about 1 minute. Add the softened cream cheese and mix on medium speed for 2-3 minutes or until fluffy. Add the powdered sugar, vanilla extract, and salt and beat for another 2 minutes until light and fluffy. If the frosting is too stiff you can add a splash of milk to get it to a looser consistency.
Using frosting as desired. We love this frosting on cupcakes, zucchini cake, and cookies!

Notes

This recipe makes enough frosting to generously frost a 9"x13" inch cake, or 24 cupcakes.

Nutrition