Brown Butter cream cheese frosting

Have you ever smelled the rich, warm, nutty scent of browned butter that fills your kitchen and somehow makes everything feel more special? if not, you’re missing out but not to worry- you’re at the right place. This brown butter cream cheese frosting is rich, smooth, and just the right balance of tangy and sweet, with a depth of flavor that takes your classic cream cheese frosting to a whole new level.

I love this frosting for moments when you want your baked goods to feel bakery-worthy but still comforting and homemade. It’s perfect for topping your fresh warm homemade cinnamon rolls, layered onto a carrot cake or paired with fruity fillings like blackberry or raspberry jam. The browned butter adds a subtle caramelized note that makes every bite feel cozy and indulgent without being overly sweet.

If you’re looking for a frosting that’s simple to make, unforgettable in flavor and guaranteed to have people asking for the recipe, this one is for you!

Let’s get to it.

Ingredients

• 1/2 cup butter, salted.

• 4 oz cream cheese, softened

• 1 1/2 - 2 cups powdered sugar (adjust to your level of sweet you’re looking for)

• 1 tsp vanilla extract

• 1 - 2 tbsp heavy cream or milk (as needed)

Instructions

1. Melt butter over medium heat, stirring constantly. It will foam, then turn golden with brown specks and smells nutty. Remove from heat immediately. Let cool until just warm about 10 to 15 minutes.

2. While that’s cooling, beat your cream cheese in a bowl until smooth and fluffy.

3. Add your brown butter slowly in to your cream cheese while it’s beating. Scrape bowl and beat until fully incorporated and silky.

4. Add your powdered sugar, starting with 1 1/2 cups. This is where I stop, but if you like a more sweet frosting, add up to 2 cups. It should stay slightly tangy. Beat until smooth.

5. Mix in vanilla and add your cream 1 tablespoon at a time until it’s spreadable and luscious.

Helpful tips:

*I use salted butter and don’t add anymore to the recipe. If you choose to use unsalted, add a 1/4 tsp salt.

*I use a stand mixer with the whisk attachment. A hand mixer works just as great!

Vanilla Bean Buttercream

If you’ve ever dreamed of frosting that’s silky, creamy and packed with real vanilla flavor, but without all the extra sugar, this is about to become your new favorite! Frosting can either make or break a dessert. I love a soft sugar cookie (see my post for an easy recipe) but sometimes the frosting is way too sweet and takes away from the flavor of a cookie. I really wanted to find a way to keep the vanilla creamy taste but make it with the right amount of sweet. I have narrowed down that perfect middle and now it’s time to share. Using vanilla bean paste (or fresh) for that rich, aromatic flavor, this frosting hits all the right places. Perfect for cakes, cupcakes and sugar cookies. It’s proof you don’t need heaps of sugar to enjoy a luxuriously smooth, melt in your mouth frosting.

Light Vanilla Bean Buttercream

(Reduced Sugar)

• Soft & Airy

• Just-sweet (not overpowering)

• Pipes and spreads beautifully

INGREDIENTS

• 1 C unsalted butter, Softened

• 1-1 1/4 Cups powdered sugar, sifted (start with 1 C and taste for the amount of sweet you’re looking for)

• 2-3 Tbsp heavy cream (or milk)

• 1 Tsp vanilla bean paste (or seeds from 1/2 vanilla bean)

• 1/4 tsp vanilla extract

• Pinch of salt (essential for balancing out the sweet)

INSTRUCTIONS

1. Beat butter on medium-high 3-4 minutes until very pale and fluffy

2. Add powdered sugar 1/2 C at a time, mixing well and tasting as you go

3. Add vanilla bean paste, extract and salt

4. Beat in heavy cream 1 Tbsp at a time until light and spreadable

5. Whip on high 1-2 minutes for extra airiness

TIPS

• Use real butter, not shortening

• Whip longer than usual to incorporate air

• stop adding sugar once it tastes balanced and to the sweetness you desire

• Salt is key. It rounds the sweetness

STORAGE

• Room temp: 1 day

• Refrigerated: 5 days (re-whip before using)