How to Make Brown Butter Frosting Recipe

If you’ve been wondering how to elevate your desserts and add an individual touch that separates yours from the rest, then this is the perfect thing for you! Most people have never heard of browned butter, let alone turned into a homemade buttercream frosting. Throw this on any sheet cake, cupcake, or cinnamon rolls for a bake sale or family gathering, and I personally guarantee people won’t stop talking about it.

Since you are here and discovering your newest favorite recipes, check out these Brown Butter Chocolate Chip Cookies, these Brown Butter Blondies, or these Brown Butter Pistachio Cookies.

What is Brown Butter?

Browned butter is just regular butter that undergoes a cooking process that turns the milk solids into deep golden brown flecks and develops a nutty aroma and flavor. As it cooks, the water evaporates, and the Maillard reaction occurs as the milk solids chemically change and become little brown bits at the bottom of the pan. You’ll see it foam and sizzle, and then it will start to smell warm and toasty. The browning process of butter adds complexity to the taste and gives it a caramel flavor.

Ingredients for this brown butter frosting recipe

Here are the ingredients you will need to make this brown butter buttercream frosting. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Unsalted Butter: is the star of the frosting that gets altered to set it apart from regular buttercream. You will need to measure out two separate amounts.
• Powdered Sugar: sweetens the frosting and gives it structure.
• Cold Heavy Cream: adds creaminess and helps thin the frosting to your desired consistency.
• Vanilla Extract: enhances the overall depth and nutty flavor.
• Salt: balances the sweetness. We use unsalted butter instead of salted butter so that we can add the salt in separately and control the amount better.

How to make this rich brown butter frosting recipe

This is how you can make the best brown butter buttercream icing. Make sure to scroll down to the recipe card at the end of this post for the prep time, total time, and full step-by-step instructions! 

1. Melt butter in a small saucepan over medium heat. As the butter melts, stir frequently as it foams and begins to brown. Once the butter browns, remove it from the heat and transfer it to a heat-safe bowl. Let the butter cool at room temperature, then refrigerate the cooled brown butter until it firms up.
   • You can also cool the butter by stirring it continuously in an ice water bath for 5-10 minutes.
2. In a large mixing bowl, beat the chilled browned butter and the softened regular butter together using a hand mixer or in the bowl of a stand mixer on medium-high speed with a paddle attachment until the mixture is light, fluffy, and smooth.
3. Slowly add the sifted powdered sugar to the brown butter mixture with the electric mixer on low speed until fully incorporated. Stir in the vanilla extract and salt.

4. Pour the cold heavy cream into the large bowl a tablespoon at a time until you get the right consistency, whipping at medium speed until the frosting is fluffy and spreadable. If the frosting feels too thick, add more cream as needed. For a thicker consistency, mix in a bit more powdered sugar.
5. I like to use this flat beater to reduce the amount of bubbles in the icing.

Why do you need to make this recipe?

• This easy recipe only requires basic ingredients that you can find at any grocery store.
• The rich nuttiness of brown butter adds a distinct flavor boost to whatever you put it on.
• As soon as you try it for the first time, you’ll never use another frosting recipe ever again.

Frequently asked questions – FAQ

What can I put this on?

It’s honestly very versatile and goes well with most flavors. Simple and basic desserts like a chocolate cake or vanilla cupcakes would benefit from this. Fall desserts like a pumpkin cupcake or pumpkin bundt cake would taste great with it. Even carrot cake or banana cake works too. Try it with any flavor of cake batter you can think of and I’m sure it would taste delicious!

My husband’s favorite though, this luscious frosting on a homemade batch of fresh brownies!

How do I store my leftover brown butter frosting?

To store, place the icing in an airtight container and put in the fridge. It should last for up to 3 days. If chilled, let it come to room temperature and re-whip briefly to restore the fluffy texture before using.

Can I freeze it?

Yes, you sure can. To do so, store it in an airtight container or freezer bag for up to 3 months. When ready to use, thaw it in the fridge overnight, and let it come to room temperature. Just know that you will definitely have to re-whip it to restore its texture.

Can I brown the butter ahead of time?

Yes! You can brown the butter in advance and store it in the fridge for up to a week. Just let it soften to room temperature before turning it into the frosting.

What if I accidentally over-brown or burn the butter?

If the butter turns too dark or smells burnt, it’s best to start over. Burnt butter will give the frosting a bitter taste rather than a toasty, nutty one.

Can I brown vegan butter?

You might be able to brown vegan butter, but it depends on the brand and what it’s made from. Some vegan butters will just melt and sizzle while others that are formulated with plant-based proteins or added solids might brown slightly and give you a more flavorful effect. Overall, it simply won’t be the same as the dairy version unfortunately.

After doing a lot of research, I saw that the Violife Vegan butter browns fairly well, so try that if you need a dairy-free option. Mix in coconut cream instead of whipped cream to get the icing light and fluffy.