This Browned Butter Cream Cheese Frosting recipe is the easiest one out there! Instead of fretting over when the butter has softened to the right texture, we chill it and use it from solid (no second guessing or constant checking). Our family, friends, and work colleagues alike will testify that it turns out so deliciously creamy and nutty! It pairs perfectly with cakes, cupcakes, cookies, and more.
We have dedicated hours in the kitchen to perfecting Brown Butter Recipes like this one. Find our top tips and full guides in the post below!
A frosting has to check a few boxes for me to consider it one of the greats: smooth and fluffy texture, easy to make, and made with standard ingredients. When it comes to using brown butter in frosting, most recipes require you to stress about cooling it to just the right temperature or else the frosting melts... yeah, no thank you.
To skip that hassle and still achieve an incredible texture, I borrowed a technique from our Crumbl Sugar Cookies dough - use cold butter! Simply brown it, then pop it in the fridge and come back to it when you're ready!
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Why this recipe is great
- You only need 4 ingredients (and you probably already have them on hand!)
- You can prep the butter ahead and store it in the fridge until you're ready for it.
- It's not too sweet! The brown bits and cream cheese add the perfect amount of salty and tang.
Ingredients for brown butter cream cheese frosting
You only need 4 ingredients to make this at home. Here are a few tips for choosing the best items.
- Butter: Use real butter (not a substitute). I prefer salted, but unsalted butter is a fine substitute (just add a pinch of salt with the sugar).
- Cream cheese: It's essential to use full-fat, brick cream cheese. This recipe does not work with whipped cream cheese from a tub.
- Powdered sugar: If you notice lumps in yours, it's worth it to sift it before using it, although I rarely find that sifting is needed.
- Vanilla extract: You will notice if you skip this, it really does make a difference.
Helpful kitchen tools
How to make browned butter cream cheese frosting
The first step in this process can be done several days in advance, or the day of serving. Just keep in mind that it will need at least 20-30 minutes of cooling time before you can finish the frosting.
Step 1: Start by melting the butter in a large skillet over medium heat. Continue cooking it for 5-8 minutes, stirring often, until it turns a medium brown color. It will sizzle and foam as it cooks, but the foam will begin to subside once you remove it from the heat.
Pour it (and all the little toasty bits) into the bowl of your stand mixer or a large mixing bowl, then pop it in the fridge to cool until it is solid. Do not cover the bowl, or it will trap condensation that will affect the final frosting. If you are storing it for more than a couple hours in the fridge, you can always go back and cover it with plastic after it has cooled.
Step 2: Once the butter is solid, use a butter knife or plastic utensil to loosen it from the sides of the bowl. When I do this, the whole "disc" of butter pops off the bottom of the bowl.
Step 3: Place the bowl on the stand mixer or use a hand mixer with a paddle or whisk attachment. Beat on high speed until it is creamy and smooth, pausing to scrape the bowl often. Don't worry - it will whip up nicely if you give it enough time!
Step 4: Next, add the cream cheese and beat on high speed until everything is evenly combined. The mixture should be smooth and getting more fluffy.
Step 5: Now add the vanilla and the powdered sugar. Beat it on low speed for 30-60 seconds, just to avoid a confectioners sugar cloud.
Step 6: Once the sugar is mostly incorporated, increase the speed to high. Beat for 2-3 minutes, or until it is very light and fluffy, pausing to scrape the bowl once or twice. If you want the frosting slightly thicker, add an additional ½ - 1 cup of powdered sugar until the desired consistency is reached.
Use an offset spatula to spread the finished topping on your favorite dessert!
Methods for browning butter
I find the most consistent success using a skillet or pot on the stove. However, we have also used other methods successfully. A full tutorial for each method is below:
How to use browned butter frosting
This recipe pairs well with anything that normally uses cream cheese frosting. Apple, banana, pecan, maple, and warm spices are my top choices!
- Cakes and cupcakes: It's classic on this Simple Pumpkin Cake (so moist!). It would also be good on a classic carrot cake, spice cake, this Carrot Bundt Cake, an Apple Cider Bundt Cake, or even a Chocolate Cake.
- Breads: Replace the crumble on this Pumpkin Bread or try it on top of Banana Bread.
- Brownies and bars
- Cookies: Frosted oatmeal cookies or an autumn twist on frosted sugar cookies (just swap the frosting on these Christmas Crumbl Sugar Cookies!)
- Breakfast pastries: Try it on Cinnamon Roll Coffee Cake, cinnamon rolls, crepes, or muffins.
Make ahead tips
You have two options if you want to prep this frosting before you need it.
Option 1: Brown the butter, cool completely, then store in an airtight container in the fridge until you're ready to make the frosting. It should last up to two weeks!
Option 2: Make the frosting completely ahead, then store in a sealed container in the fridge for 2-3 days. Before using it, allow it to come to room temperature. You can even pop it back in the mixer and whip it for 1-2 minutes to restore the fluffy texture.
FAQs
One batch of this recipe is enough to frost one 9x13 cake or one batch of 12 cupcakes, if frosted with a spatula. If you are planning on piping the frosting tall on cupcakes, you will need 1.5-2 recipes depending on your technique.
Technically yes, although it is not my first choice for piping because it is very soft and can lose it's shape easily. If you want to pipe it, I recommend chilling it in the fridge for about 30 minutes first. Once piped, store your dessert in the fridge so that the frosting doesn't lose its shape sitting at room temperature.
Yes, this frosting should be stored in the fridge since it contains cream cheese. I recommend keeping it out at room temperature for no longer than about 2 hours.
Tips & tricks
- Cook the butter until it is truly a rich golden brown color. If you stop too early, you'll miss out on all the delicious nutty flavor.
- Make sure to whip the frosting long enough. A common mistake is to stop mixing after 30-60 seconds when it all looks combined, but giving it an extra 2-3 minutes on high speed adds lots of fluffy texture.
- Only use full-fat brick cream cheese. Using low fat or spreadable versions that come in a tub will make the frosting too loose, lacking in flavor, and noticeably less creamy.
More recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Brown Butter Frosting Recipe
Equipment
- skillet or pot
- stand mixer or hand mixer
Ingredients
- ½ cup butter
- 12 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4-5 cups powdered sugar
Instructions
- Melt the butter in a large skillet over medium heat. Continue cooking it for 5-8 minutes, stirring often, until it turns a medium brown color. It will sizzle and foam as it cooks, but the foam will begin to subside once you remove it from the heat. *See the post for a full tutorial and alternative methods to brown the butter. Once brown, pour it (and all the little toasty bits) into the bowl of your stand mixer or a large mixing bowl, then place the uncovered bowl in the fridge to cool until it is solid.½ cup butter
- Once solid, use a butter knife or plastic utensil to loosen it from the sides of the bowl. When I do this, the whole "disc" of butter pops off the bottom of the bowl.
- With a paddle or whisk attachment, beat the cold butter on high speed until it is creamy and smooth, pausing to scrape the bowl often. Don't worry - it will whip up nicely if you give it enough time!
- Add the cream cheese and beat on high speed until everything is evenly combined. The mixture should be smooth and getting more fluffy.12 oz cream cheese
- Add the vanilla and the first 4 cups of powdered sugar. Beat it on low for 30-60 seconds to avoid making a mess, then increase the speed to high and beat for 2-3 minutes, until very light and fluffy. Add an additional ½-1 cup of sugar if needed to reach the desired consistency.1 teaspoon vanilla extract, 4-5 cups powdered sugar
Notes
- Cook the butter until it is truly a rich golden brown color. If you stop too early, you'll miss out on all the delicious nutty flavor.
- Make sure to whip the frosting long enough. A common mistake is to stop mixing after 30-60 seconds when it all looks combined, but giving it an extra 2-3 minutes on high speed adds lots of fluffy texture.
- Only use full-fat brick cream cheese. Using low fat or spreadable versions that come in a tub will make the frosting too loose, lacking in flavor, and noticeably less creamy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe takes cream cheese frosting to a whole new level!