Brown Butter Cream Cheese Frosting is a decadent and flavorful topping that combines the nutty richness of browned butter with the tangy smoothness of cream cheese. Add this 15-minute homemade cream cheese frosting to pumpkin bread with cream cheese frosting, ooey gooey cinnamon rolls, sheet cake, layer cake or pumpkin cake!
Love baking but sometimes feel you are just missing that finishing touch? Brown butter frosting is the perfect balance rich, nutty layer to any baked good!
It is my favorite frosting! We also use this frosting for soft molasses cookies and many fall desserts.
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Why You'll Love This Recipe
- Browning butter is a great culinary technique to learn! You can use brown butter in a buttercream frosting for Banana Bars.
- Use simple ingredients to add layers of flavor to a classic cream cheese frosting that make this the best cream cheese frosting recipe to go with all your fall bakes and holiday desserts.
- Make brown butter frosting in advance so you have it prepped for a party. It's the perfect compliment to many desserts.
Recipe Ingredients
- Butter: I lean toward using unsalted butter and adding Kosher salt to control the balance of flavors. Room temperature butter will melt nicer than cold.
- Cream Cheese: Always, always use full-fat cream cheese here. It will give you a much better flavor and texture! I prefer full-fat Philadelphia cream cheese in Gingerbread Cream Pie too!
- Powdered Sugar: Always sift powdered sugar to avoid lumps in brown butter cream cheese frosting.
- Vanilla: Because we are using brown butter here, then regular pure vanilla extract (rather than searching out a clear variety) is perfect.
- Milk: I like whole milk, but any kind of milk will work.
- Kosher Salt: Diamond Crystal Kosher Salt is my favorite. Using the correct amount of salt and quality of salt makes a huge difference.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Try playing around with your extract, maybe almond or butter instead of vanilla. Vanilla bean paste also works. If you're a fan of almond extract, try Banana Pudding Cheesecake Squares!
- No whole milk, no problem. Any type of milk, even non-dairy, will work here.
- Wait until after brown butter frosting is whipped to add milk, then whip the milk in.
- Salted butter can be used in place of unsalted. Just omit the salt then taste and add salt as desired.
- Make this easy recipe in a large bowl with an electric mixer or use the bowl of a stand mixer with the paddle attachment.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Brown Butter Frosting
Step 1: Brown butter in a pan.
Step 2: Whip room temp cream cheese and cooled browned butter in a large mixing bowl with an electric hand mixer.
Step 3: Mix in powdered sugar and remaining ingredients.
Step 4: Store this easy cream cheese frosting in an airtight container in the fridge.
Expert Baking Tips
- Never walk away from the stove when browning butter! It can quickly go from "nice and nutty" to burned.
- Always use room temperature cream cheese so that it whips up with a light texture.
- Allow brown butter to fully cool before adding to cream cheese to avoid a runny frosting.
- Store brown butter the fridge in an airtight container for up to 5 days until ready to use.
- Sift powdered sugar to avoid lumps in brown butter cream cheese frosting. This goes for any frosting, like the one on this Lemon Ricotta Cookie recipe.
- Mix powdered sugar in on low speed before turning to medium speed so that you don't make a huge mess then scrape down the sides of the bowl before continuing to beat.
Recipe FAQs
Scoop leftover frosting into a jar or small bowl and store with a lid or plastic wrap for up to five days in the fridge. I've also stored brown butter cream cheese frosting in a piping bag inside a Ziploc bag. This is great for making a day or two ahead of baking cupcakes or cookies. Set it out to soften just enough to spread before serving. This way you only need to store the frosting in the fridge and not an entire tray of cupcakes! This works with the lemon frosting from Lemon Zucchini Cake too.
To speed the process along, place cream cheese in the microwave on 50% power for 30 second intervals. Do not melt. You could also set it in your mixing bowl near the stove while making your brown butter and let the nearby heat soften it. Don't get it too hot or it will melt your brown butter cream cheese icing.
Always keep an eye on it in the pot! Never walk away and be prepared to turn the heat down. It will melt, then begin to sputter and foam. Finally, it will "calm down" and start to toast and smell nutty. Stir occasionally and watch the color and remove from the burner as soon as it is golden brown to amber brown in color. Pour into a heat proof container immediately. Let it cool completely before adding to the cream cheese.
Brown butter cream cheese frosting can be left at room temperature for up to 4 hours. Store in the fridge until ready to serve. This cream cheese buttercream frosting can be eaten cold or at room temperature.
There are two easy options for making a stiffer cream cheese frosting. Put the frosting into the fridge for 30-60 minutes or blend in ¼ cup extra powdered sugar.
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📖Recipe
Brown Butter Cream Cheese Frosting
Equipment
Ingredients
- ½ cup brown butter
- 8 oz cream cheese room temperature
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt Diamond Crystal brand
- 1 tablespoon whole milk
Instructions
- Cook butter in a medium sauce pan over medium heat until melted and bubbling. Turn temperature down to low-medium and continue cooking butter, stirring occasionally, until butter "quiets down" or stops sputtering. Butter will appear golden brown, remove from heat immediately and pour into heat proof bowl to cool
- Blend cream cheese and cooled brown butter in a mixing bowl with an electric mixer for 1 minute
- Add sifted powdered sugar, vanilla, salt and milk. Slowly mix in then turn mixer to medium-high speed for 2-3 minutes until light and fluffy
Kristen Sandula
This was perfect for my cinnamon rolls!
Shauna
Buttery and creamy! Love this frosting
Krista
This is my absolute favorite frosting! Perfect for all the fall treats!