Luscious and creamy this ultra flavorful brown butter cream cheese frosting is the perfect accompaniment to many baked goods. Served on top of apple cake, carrot cake, or banana bread bars you will love this easy frosting recipe.
Cream cheese is one of the most used ingredients in my kitchen, next to butter and eggs. I just adore the tang and creaminess cream cheese provides. I have over 20 Cheesecake recipes on my site because I love it so much.
Combining cream cheese and browned butter creates an unbeatable combination of flavors in the frosting. Perfect alongside many baked goods.
Let's get to the recipe.
What are the ingredients for Brown Butter Cream Cheese Frosting?
- Cream Cheese softened to room temperature, this is crucial!
- Butter browned and solidified back to room temperature
- Vanilla Bean Paste
- Salt
- Confectioners/ Powdered Sugar
- Heavy Cream
How do you make Brown Butter Cream Cheese Icing?
First things first you are going to need room temperature browned butter, for this, I find it easiest to brown the butter the day before I plan on making this recipe. You can buy premade brown butter but it's just as easy to make it your own. I have a whole post dedicated to showing you exactly how to make brown butter without burning it!
In the bowl of an electric stand mixer beat the softened cream cheese and softened brown butter for 2 to 3 minutes on medium to high speed. You can also do this in a large bowl with a handheld mixer.
The mixture should be fully cohesive, light, and fluffy. Make sure to use a spatula to scrape down the sides so everything is combined.
While the cream cheese is beating sift the powdered sugar into another clean bowl. This step helps prevent lumpy frosting.
When the butter and cream cheese mixture is ready add the vanilla bean paste, salt, and half of the powdered sugar. Mix on low speed at first to prevent a powdered sugar storm in your kitchen, then increase the speed to medium-high and beat for 3 minutes.
Turn the mixer off and add the remaining powdered sugar, so you are adding up to 3 ½ cups and heavy cream beat for an additional 3-4 minutes.
If you desire a thicker frosting add the remaining powdered sugar. Use the browned butter frosting immediately or store in the fridge for up to a week. To thaw frosting let sit at room temperature for 20 minutes.
Can you freeze browned butter cream cheese frosting?
Yes, this frosting freezes just fine. Once the frosting is made place it in a freezer-safe container. The frosting can be frozen for up to three months.
How do you thaw browned butter cream cheese frosting?
The easiest way to thaw the frosting is to place it in the fridge overnight. I suggest re-whipping the frosting to bring it back to life.
You could also let the frosting sit at room temperature for a couple of hours to thaw.
Here are some of my other favorite frosting recipes:
- Chocolate Cream Cheese Frosting
- Coffee Buttercream
- Bailey's Swiss Meringue Buttercream
- Chocolate Swiss Meringue Buttercream
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Brown Butter Cream Cheese Frosting
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: Enough to Frost a 3 Layer Cake
- Category: Dessert
- Method: Mix
- Cuisine: American
Description
Luscious and creamy this ultra flavorful brown butter cream cheese frosting is the perfect accompaniment to many baked goods. Served on top of apple cake, carrot cake, or banana bread bars you will love this easy frosting recipe.
Ingredients
- 8oz Cream Cheese, softened to room temperature, this is crucial!
- 4oz (½ Cup) Butter, browned and solidifed back to room temperature
- 1 Teaspoon Vanilla Bean Paste
- ½ Teaspoon Salt
- 437- 500 Grams (3 ½-4 Cups) Confectioners/ Powdered Sugar
- 2 Tablespoons Heavy Cream
Instructions
- In the bowl of an electric stand mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. You can also do this in a large bowl with a handheld mixer. The mixture should be light and fluffy.
- While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
- When the butter and cream cheese mixture is ready add vanilla bean paste, salt, and half of the powdered sugar. Mix low at first to prevent a powdered sugar storm in your kitchen, then incrase the speed to medium high and beat for 3 minutes. Turn mixer off and add remaining powdered sugar, so you are adding up to 3 ½ cups and heavy cream beat for an additional 3-4 minutes.
- If you desire a thicker frosting add the remaining powdered sugar. Use immediatley or store in the fridge for up to a week. To thaw frosting let sit at room temperature for 20 minutes.
Keywords: brown butter icing, brown butter frosting, cream cheese frosting
Make sure to try my Brown Butter Cinnamon Rolls
Elise says
Can vanilla extract be used in place of the vanilla bean paste? If so, what amount would you suggest, and would any of the other ingredient amounts need to be altered?
Thanks!
Elizabeth Waterson says
Yes, you could definitely just extract, I would do a 1 to 1 ratio. Nothing else really needs to change, the powdered sugar amount will vary depending on how soft your butter and cream cheese are, your environment temperature, and the thickness of frosting you desire. Let me know if I can help with anything else or if you do make it please let me know! 🙂
Elise says
Thank you! I'm literally going to make my brown butter now, and the cake later on tonight! 🙂
Elizabeth Waterson says
Yay! So excited to hear how it goes. What cake are you making with it?
Tamar Palgon says
Should this be 4oz of already browned butter (i.e. I start with 5oz) or should I brown 4oz of butter?
Elizabeth Waterson says
Hi Tamar, you are correct I would brown 5oz of butter for this recipe. You want a full 4oz of brown butter to mix in with the cream cheese. Please let me know if you have any further questions, if I can help in any way or if you make the frosting! XX Liz