Learning how to make brown butter cream cheese frosting at home is not only quick and easy, it's also unbelievably delicious! Instantly elevate your favorite cakes and desserts with a dollop of this soft and fluffy frosting. Don't be surprised when everyone asks you for the recipe!
Learning how to make your own frosting from scratch is essential for the best tasting baked goods. Especially when you use my simple technique for making brown butter and whipping it into this soft and delicious tangy frosting.
This recipe is going to quickly become a staple in your kitchen - just trust me!
Jump to:
- Why You'll Love This Recipe
- Tools You'll Need
- Ingredients
- How to Make Brown Butter
- How to Make Brown Butter Cream Cheese Frosting
- Prep Ahead and Storage Options
- How to Freeze Cream Cheese Frosting
- Serving Suggestions
- Recipe FAQs
- Tips and Tricks for Success
- More Recipes You'll Enjoy
- How To Make Brown Butter Cream Cheese Frosting
Why You'll Love This Recipe
- Minimal ingredients. If you've been intimidated by making your own frostings from scratch, don't be! All you need is butter, cream cheese, salt, powdered sugar and vanilla.
- Can be made ahead. This frosting lasts for up to 2 weeks, meaning you can make it several days ahead of your parties, school functions, or birthdays. Plan ahead as needed!
- Versatile. Once you taste this velvety frosting, you won't have any trouble finding things to pipe it on. It's so delicious, you may want to just enjoy a spoonful!
Tools You'll Need
- Stand mixer or electric hand mixer
- Small sauce pan
- Spatula
- Fine mesh sieve (for sifting)
- Measuring cups and spoons
Ingredients
All you'll need is 2 sticks of butter, powdered sugar, vanilla extract, cream cheese, and kosher salt. Could not be easier!
How to Make Brown Butter
- Brown the butter. Place 4 ounces of the butter in a small saucepan over medium heat. Let it melt, and continue cooking, until it becomes lightly browned, about 5-8 minutes. AS SOON as you see small browned bits forming in the pan, remove the butter.
- Allow the brown butter to cool. Cool at room temperature for about 10 minutes, then transfer the brown butter to the refrigerator for an additional 20-30 minutes. Once cooled, it will begin to solidify. This is what you want! Allow the butter to become semi-solid, similar to room temperature butter.
How to Make Brown Butter Cream Cheese Frosting
- Beat the cream cheese until smooth. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until it becomes smooth.
- Add the butter and browned butter. Add in the remaining butter and the cooled browned butter, and beat on high until well combined and smooth, scraping down the bowl as needed.
- Add the powdered sugar, vanilla extract, and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, and then turn the mixer on medium for 2 minutes. Scrape down the bowl, and turn the mixer on high for 3-5 minutes, or until the frosting is light and fluffy.
- Transfer to a storage bag or piping bag. Use on your favorite cakes, cupcakes, cookies, and more!
Prep Ahead and Storage Options
To store: This frosting will keep in an airtight container in the refrigerator for up to 2 weeks. Follow the "re whip" instructions below before using.
To "re whip": When ready to use after refrigeration, allow it to sit at room temperature for about 3 hours. After 3 hours, place the frosting back in the stand mixer with the whisk attachment. Mix on high for about 5 minutes to "re whip" and make it soft and fluffy again.
How to Freeze Cream Cheese Frosting
If you're wondering if you can freeze cream cheese frosting, the answer is absolutely! Although soups and other recipes made with dairy do not always freeze well, the high fat content of cream cheese frosting helps prevent this separation and makes it easy to freeze cream cheese frosting.
To freeze: Place the frosting in an airtight zip top bag in the freezer for up to 6 months! Just place it in the bag, squeeze out all the excess air, then lay flat to freeze. When you are ready to use it, take it out of the freezer, and place in the refrigerator to thaw overnight. Then, follow the "re whip" instructions above before using!
Serving Suggestions
Here are a few of my favorite desserts to make with this Cream Cheese Frosting:
- Gluten Free Gingerbread Bundt Cake
- Gluten Free Chocolate Cupcakes
- Gluten-Free Vanilla Orange Cupcakes
- Carrot Cake Cookies
- Gluten Free Peanut Butter Sandwich Cookies
Recipe FAQs
Browning your butter helps caramelize the milk solids and results in a dark, slightly nutty, melted butter. It's bursting with flavor and absolutely transforms a recipe.
Cream cheese frosting is less sweet than buttercream. The added cream cheese adds a tanginess that balances the sweetness. If buttercream is too sweet for you, you will love this tangier frosting.
Although similar, cream cheese frosting and icing are two separate things. The biggest two differences being icing is not typically made with cream cheese and is often much thinner - perfect for drizzling! If you are looking for a delicious icing, try the icing on my Gluten Free Gingerbread Bundt Cake!
Tips and Tricks for Success
- Sift the powdered sugar! This makes the frosting as silky smooth as possible and prevents any possible clumping. Simply sift the powdered sugar through a fine mesh sieve before using. If you do not have a fine mesh sieve, read this article for more tips: How to Sift without a Sifter.
- Use unsalted butter. The quality and saltiness of salted butters can vary greatly, which would effect the texture of your frosting. For consistent results, please use unsalted butter.
More Recipes You'll Enjoy
How To Make Brown Butter Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces 2 sticks unsalted butter, room temperature and divided
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon coarse Kosher salt
Instructions
- Place 4 ounces of the butter in a small saucepan over medium heat. Let it melt, and continue cooking, until it becomes lightly browned, about 5-8 minutes. AS SOON as you see small browned bits forming in the pan, remove the butter from the what. Let cool at room temperature for about 10 minutes. Place in the refrigerator for an additional 20-30 minutes to cool completely. Once cooled, it will begin to solidify. This is what you want! Allow the butter to become semi-solid, like room temperature butter.
- Meanwhile, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until it becomes smooth. Add the remaining butter and the browned butter, and beat on high until well combined and smooth, scraping down the bowl as needed.
- Add the powdered sugar, vanilla bean pod scrapings, and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, and then turn the mixer on medium for 2 minutes. Scrape down the bowl, and turn the mixer on high for 3-5 minutes, or until the frosting is light and fluffy.
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