A rich and creamy brown butter frosting that’s perfect for covering a cake or piping on cupcakes! Easy to make, I’ll walk you through all the steps and the recipe includes a how-to video!
The Best Frosting Recipe. Ever.
Allow me to introduce you to your new favorite frosting. Sister to my popular cream cheese frosting, this recipe takes things to new heights with the toasty flavor of browned butter.
See those beautiful brown flecks throughout the frosting? Flavor goldmines. You’re going to love this one…
Why You’ll Love This Recipe:
You’ll love my brown butter frosting because it:
- Is so flavorful! Possibly my new favorite frosting recipe on the blog, the browned butter, cream cheese, vanilla and sugar play perfectly together.
- Is not overly sweet, thanks to cream cheese and a pinch of salt. I felt that a frosting made with just brown butter was too rich and found that cream cheese balanced the flavor perfectly. Seriously. Perfectly.
- Perfect for frosting a cake but also sturdy enough to pipe over cupcakes (see those beautiful swirls on my dark chocolate cupcakes up there?)
- Pairs beautifully with just about any flavor cake or cupcake. It’s wonderful on my chocolate cake or vanilla cupcakes, banana cake, carrot cake, hummingbird cake, and just about anything in between.
- Truly simple to make, but requires just enough effort and technique that you’ll feel like a pro (and anyone you share it with is going to demand to know why you haven’t opened up your own bakery yet).
What You Need
- Unsalted Butter. Of course we will be browning this to toasty perfection and then letting it re-solidify at room temperature before we begin.
- Cream Cheese. Cream cheese adds the perfect depth of flavor to a frosting that would otherwise be too rich. Spreadable cream cheese in the little tubs won’t work here, neither will low-fat. Purchase the kind that comes in the shape of a brick!
- Powdered Sugar. Also known as “confectioner’s sugar” or “10x sugar”.
- Vanilla Extract. Vanilla adds a depth of flavor to the frosting and complements the mellow flavor of the browned butter. Yum!
- Salt. A pinch of salt helps to keep the frosting from being so sweet that it’s cloying. If you’re curious about why I use unsalted butter but then add salt (or if you only have salted butter on hand), see my post on salted vs unsalted butter!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Brown Butter
Your first step is to make the brown butter. To do this:
- Melt your butter in a saucepan, ideally one with a light-colored bottom (that way you can tell once the milk solids begin to brown).
- Cook over medium heat, stirring constantly. The butter will sizzle and pop and eventually small bits (the milk solids) will begin to turn brown. Remove your butter from the heat at this point and pour it into a heatproof container. Congratulations, you just made browned butter (now do it again and make a batch of my brown butter chocolate chip cookies)!
How to Make Brown Butter Frosting
- Let that browned butter cool completely! It must re-solidify before you continue, otherwise your frosting will be runny. While you could pop the butter in the fridge to speed up the process, you want it to be at room temperature before you make your frosting, that way it combines smoothly with the other ingredients.
- Once butter has re-solidified, combine it with room temperature cream cheese and mix until smooth and creamy. Add vanilla extract and salt.
- With mixer on low-speed, gradually add powdered sugar until all ingredients are well-combined and the brown butter frosting is smooth (minus those glorious bits of browned butter!).
SAM’S TIP: Make this in a stand mixer without the mess! After creaming together butter and cream cheese, add all remaining ingredients (and yes, all of your sugar!). Then, cover the head of the mixer with a clean towel (make sure all edges of the bowl are covered) and turn the mixer on low. Gradually increase speed to medium. The towel catches any dust from the powdered sugar and keeps your countertop clean!
I have a detailed post on how to brown butter if you need more tips or have any questions!
Frequently Asked Questions
If either the butter or cream cheese was too cold, it could be difficult to make a smooth frosting, even after beating with an electric mixer. While it’s important that the butter is re-solidified, it shouldn’t be cold when you go to make your frosting.
If the cream cheese is too warm or the browned butter is even a bit warm/hasn’t completely re-solidified, your frosting may be runny. This can also happen if you are in a hot kitchen.
Another culprit is if you use cream cheese from a tub or a low-fat variety rather than brick-style cream cheese.
Unfortunately, no frosting really holds up well to heat (which I consider anything above 75F (24C)). Since this frosting is primarily butter and cream cheese, I don’t recommend leaving it out at warm temperatures.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Brown Butter Frosting
Ingredients
- ½ cup (113 g) unsalted butter
- 8 oz (226 g) full-fat brick-style cream cheese softened
- 4 cups (500 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Recommended Equipment
Instructions
To Brown Butter:
- Place one stick of butter in a small skillet over medium heat. Cook until butter is melted, then continue to cook, stirring and scraping the bottom of the pan constantly, as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove skillet from heat and pour browned butter into heatproof bowl.½ cup (113 g) unsalted butter
- Allow butter to completely cool and re-solidify before proceeding. You can place the butter in the refrigerator to speed up the process, but it can’t be cold when you go to make your frosting and must be near room temperature.
For Frosting:
- Once butter has completely re-solidified, combine butter and cream cheese in a large mixing bowl (or in the bowl of a stand mixer). Use an electric mixer to cream together butter and cream cheese.8 oz (226 g) full-fat brick-style cream cheese
- Stir in vanilla extract and salt until completely combined.1 teaspoon vanilla extract, ¼ teaspoon salt
- Gradually, about ½ cup (65g) at a time, stir in powdered sugar until all has been added, be sure to scrape the sides and bottom of the bowl.4 cups (500 g) powdered sugar
- Use frosting as desired, spread over cake or pipe or spread over cupcakes!
Notes
Making In Advance
Browned butter can be made several days in advance. Store in an airtight container in the refrigerator and then bring to room temperature before using. Frosting may be made 2 days in advance. Store in an airtight container in the refrigerator with a piece of plastic wrap directly against the surface of the frosting. Bring to room temperature and briefly beat with an electric mixer before using over cake/cupcakes. You may also freeze in an airtight container for several months. When ready to use, thaw overnight in your refrigerator then bring to room temperature. You may need to beat it once more with an electric mixer before piping or spreading as needed.Can I leave this frosting out at room temperature?
Yes, this frosting can sit at room temperature (up to 75F/24C) for up to 48 hours. Any longer than that and I recommend refrigerating.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Connie Riggs
This is absolutely amazing frosting. So easy to prepare and frosting my cake was a dream.
Emily @ Sugar Spun Run
We’re so glad you loved it, Connie! Thanks for trying our recipe ❤️
Katie
Oh.my.gahhhhhh this is so amazing!! I’m making my first cake for a party next week, I did a “rough draft” to test my methods/timing/recipes, and I’m so glad I found this frosting! It takes the cake beyond the next level, thank you so much!!! Even if my decorating doesn’t end up how I want, at least it’ll taste great!
Emily @ Sugar Spun Run
So glad you enjoyed it, Katie! Definitely check out our how to decorate a cake post for some pointers 😊
Dee Dee
Do you strain the brown bits out of the butter prior to cooling and proceeding with the frosting assembly?
Emily @ Sugar Spun Run
Hi Dee Dee! Those are the browned milk solids and we want to keep them in the frosting for the best flavor. Watching the video at the bottom of the post will show you exactly how we make this 😊
Kristen
Hi! Will it work to substitute the cream cheese with butter? My boyfriend loves browned butter but isn’t the biggest fan of cream cheese. Or will the brown butter completely mask the taste of cream cheese?
Sam
Hi Kristen! I think it could work here. I think I would just use 1 stick of butter for the cream cheese. I haven’t tried it but I think it should turn out. Let me know how it goes! 🙂
Jess
This was absolutely delicious 🤤 I’m a novice baker and made this to go on top of a spice cake.
Sam
I’m so glad you enjoyed it so much, Jess! This would be so good on top of a spice cake! 🙂
Lynne
This frosting paired wonderfully with red velvet cupcakes, and, while nobody could guess exactly what it was before I told them, everyone who tried it enjoyed it! While it is quite rich & has a strong toffee-like flavor, the texture is nice and light which helps balance it out.
Sam
I’m so glad you enjoyed the frosting so much, Lynne! 🙂
Miriam Rose Blanar
OK, just a quick question, is there any way I can add cocoa powder to this, or would that mess it up?
Sam
Hi Miriam! I think you probably could. You may need to reduce the powdered sugar a little bit. I think you’ll end up with a lot of competing flavors but it may be really tasty. 🙂
Miriam Rose Blanar
That sounds great. I’m doing a lady bug smash cake for my daughter’s 1st birthday next week and wanted to stay away from dye, so I’m going to use a little black cocoa added to this frosting for the black polka dots, and plant based food coloring powder for the red polka dots. It’ll be more like gray or dark brown on the black polka dots, but I think it will work. And for the big cake for everyone else, I’ll do this frosting without the cocoa on devils food cake. I’m so excited!
Sam
That sounds so awesome! I hope everyone loves it. 🙂
Miriam Rose Blanar
OK, you’ve convinced me. I’m making this next week for my daughter’s birthday party!
Anne
This was CRAZY good. Made it to top your banana cupcakes and it’s a 10/10. I’m never making cream cheese frosting without browning the butter first again. It adds so much!
Krystle B
Hello! I am attempting to make this later today (for a red velvet cake) and was wondering if this frosting will easily go around a cake (instead of on cupcakes). Do you think I can use it similar to a buttercream or will it be too soft/runny even if I make it with cool ingredients? Thank you!!!!
Sam
Hi Krystle! This is similar in texture to a buttercream so this works very well to cover a cake. 🙂
Kelly H
This frosting is the best-tasting frosting! Your instructions to brown butter were excellent. If you haven’t browned butter before don’t be intimidated. Just DO IT. You won’t regret it. Thanks Sam for another great recipe!!!
Sam
I’m so glad you enjoyed it so much, Kelly! 🙂
Lisa
This frosting was a huge hit with all my family! I tried it for the first time on the cakes I made for Easter. Everyone loved it, and the browned butter just took it to the next level.
Sam
I’m so glad everyone enjoyed it so much, Lisa! 🙂
Jesse
OMG Sam…you’ve out done yourself yet AGAIN! This brown butter frosting is AMAZING!!! I made your banana cupcakes to go with it…and seriously…this combo is DANGEROUS…darn near ate like 5 in one shot! Sooooo friggin good! Anyone out there reading this…you MUST try this frosting on her banana cupcake!!! 10 outta 10! Thanks for sharing Sam!
Sam
Thank you so much, Jesse! I’m so glad you enjoyed it so much! It’s definitely my new favorite. It is soooo hard to not keep eating it. 🙂
Rimz
Will mascarpone work?
Sam
Honestly I haven’t tried it but I think it could work. You have to be careful with mascarpone though, if you over-beat it, it can become grainy. 🙂
Autumn
Hello, I am wondering if this frosting would take food colouring well? I want to decorate my 4 year olds cake with pastel coloured frosting but still appeal to grown up palates. Thanks!
Sam
Hi Autumn! Pastel could be a little tricky due to the slight tint from the brown butter. A vibrant color would definitely work. The pastel could turn out but I’m not sure how it would look.
Debbie Ayers
Sam, this frosting is amazing! It was my first time browning butter but pulled it off without a hitch using your instructions and video. Then I used your tip about throwing a towel over the stand mixer and adding all ingredients at once. What a time saver! I put it on chocolate cupcakes and they are delicious! I would like to know what number tip you use to frost your cupcakes. They are so pretty! Thanks!
Sam
I’m so glad you enjoyed it so much, Debbie! I could not stop eating the frosting. 😂
Fatima
Browned butter is how I make ghee (clarified butter) whcihttps://sis.cbe.ab.ca/public/home.htmlh I use in curries, naan bread, toast etc. Ghee tastes amazing so I am sure this frosting will be awesome. Cant wait to try it.
Sam
I hope you love it! 🙂