Brown Butter Frosting Recipe

5 from 1 vote

A fluffy, nutty Brown Butter Frosting made by whipping browned butter with sugar, cream, and vanilla. Perfect for cakes, cupcakes, or brownies, this easy recipe will be your new go-to icing.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Equipment

Flat beater with silicone scraper

Ingredients

¾ cup unsalted butter browned and cooled to solid
¼ cup unsalted butter softened
3 cups powdered sugar sifted
5-6 tbsp heavy cream COLD, adjust for consistency
1 tsp vanilla extract
¼ tsp salt

US Customary - Metric

Instructions

In a saucepan over medium heat, melt ¾ cup unsalted butter and cook, stirring, until it turns golden brown and smells nutty. Remove from heat and pour into a heatproof bowl. Let it cool at room temperature, then chill until solid but still soft (about 1 hour).
You could also place the brown butter in a bowl then place that in an ice batch stirring continuously until it solidifies. This would take about 10 minutes or so.
¾ cup unsalted butter
Using a hand or stand mixer, beat the browned butter and softened butter together on medium-high speed until light and creamy (about 2 minutes).
¼ cup unsalted butter
Gradually add the sifted powdered sugar, beating on low until combined. Add vanilla extract and salt.
3 cups powdered sugar, 1 tsp vanilla extract, ¼ tsp salt
Add heavy cream, 1 tablespoon at a time, beating on medium-high speed until smooth, fluffy, and pipeable. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar. I like to use a flat beater with the silicone attachment for this step to reduce the bubbles in the icing.
5-6 tbsp heavy cream
Use immediately or store in the fridge for up to 3 days. If chilled, let it soften slightly and re-whip before using.

Notes

Makes about 2 & 1/2 - 3 cups of icing.

Yields enough for:

12–18 cupcakes
One 9x13-inch cake
Or one 2-layer 8 or 9-inch cake (lightly frosted)

Nutrition