Brown Butter Cream Cheese Frosting
Using brown butter in this frosting creates an amazingly rich and nutty flavor that will elevate any dessert you top it with! Watch my step-by-step video to see how easy it is!
Brown butter has established itself as one of the most decadent flavor profiles for any recipe you add it to. As butter is slowly browned over low heat, it evolves into a toasty, slightly nutty flavor. I love using brown butter whenever I want to create an unexpected, rich, slightly caramel flavor in a recipe. Use it in a frosting for Cinnamon Rolls, cookies, or cupcakes. Use it for Rice Krispies Treats or really any recipe you want to elevate! My favorite recipe to use this Brown Butter Cream Cheese Frosting with is on top of my Pumpkin Biscoff Cinnamon Rolls – the combination is just heavenly!
Steps to make brown butter cream cheese frosting
This frosting is similar to my Cream Cheese Frosting recipe, with one extra step – browning the butter. Be sure to watch my video to see just how easy it is to make!
- Brown the butter and refrigerate until solid. If needed, let it slightly soften at room temperature for about 15 minutes before using it.
- In a stand mixer, cream together the butter and cream cheese until smooth.
- Add the vanilla and salt for flavoring, and half of the powdered sugar. Mix until combined and smooth.
- Add the milk 1 Tablespoon at a time, alternately with the remainder of the powdered sugar until you’ve got a creamy and smooth frosting.
My number one tip for this recipe
When you are browning your butter, be attentive and do not let it brown too much. Brown butter can burn really quickly-burnt butter does not have the same delicious flavor! Be sure to immediately pour your brown butter into a heat-safe container to stop the cooking process. Even if you remove the pan from the heat, the butter will continue to brown, and possibly burn, if left in the hot saucepan. This delicate process happens quickly, but the payoff is absolutely incredible!
And one more tip to offer – be sure you scrape all of those golden specks from the pan into your butter. They tend to settle to the bottom of the pan (and the bowl of brown butter you’ll refrigerate), but this is where that intense rich flavor is! Don’t leave it behind!
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Pumpkin Cinnamon Rolls with Biscoff Filling
Brown Butter Cream Cheese Frosting
Ingredients
- ¼ cup butter cubed and unsalted
- 4 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1 pound powdered sugar
- 3-5 Tablespoons milk as needed
Instructions
Brown the butter:
- Add the cubed butter to a small saucepan. Melt on low to medium heat. Allow it to come to a low simmer. Stir frequently to allow the butter to cook evenly. After about 4-5 minutes, you’ll see the butter start to brown and give off a slightly nutty aroma. Once you see small, golden-brown speckles, remove the pan from the heat. (Avoid over browning – you want a medium golden color)
- Immediately pour the brown butter into a heat safe container and refrigerate until it becomes solid, about 2 hours. If needed, allow the solid butter to slightly soften at room temperature for about 15 minutes before using.
Make the frosting:
- In the bowl of a stand mixer, cream together the brown butter and cream cheese until smooth, about 2 minutes.
- Add the vanilla and salt. Add half of the powdered sugar. Mix on low until combined and smooth. Mixture will be thick. Add 1-2 Tablespoons of milk to thin the mixture. Continue to add the remainder of the powdered sugar, alternating with just enough milk to give you a creamy frosting.
- Spread on top of dessert and enjoy!
Notes
- Store leftover frosting in the refrigerator for up to two weeks, or in the freezer for up to two months.
- If you frost your cinnamon rolls, cakes or cupcakes slightly warm, this frosting will set and slightly crust over. (a super yummy option!)
- This recipe will generously frost 18 large cinnamon rolls.
Nutrition
