Brown butter and cream cheese unite for a unique frosting recipe that is perfect for jazzing up your favorite cake recipes. Browning the butter before whipping it into softened cream cheese adds a layer of nutty, caramelized flavor that turns the usual tangy-sweet frosting into something truly memorable. Think of it as cream cheese frosting's glow-up moment.
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Skill Level: Advanced Beginner
Flavor Remix: Add a pinch of cinnamon for cozy fall vibes, or swap vanilla for almond extract if you want a marzipan-like twist.
Allergy Watch: Gluten Free, No Eggs, Nut-Free
Cream cheese frostings are a dime a dozen. And brown butter frosting is having a moment. But I think this one is going to surpass its viral moment and be here to stay.
Browning the butter gives this icing an almost butterscotch-like taste that goes with a variety of cakes. I have used it on my favorite carrot cake, my gluten free gingerbread bundt cake, and even this light banana cake recipe.
It's smooth, fluffy, and pipes like a dream on cakes or cupcakes, but honestly, I've caught myself sneaking spoonfuls straight from the bowl.
I only brown about half of the butter. You don't want to lose too much moisture and disrupt the stability of the final product.
When I was testing this recipe, I learned one key thing. Cooling the brown butter completely is non-negotiable. If it's too warm, you'll end up with a melty mess that won't whip properly.
Once it sets back to that semi-solid state (like room-temp butter), you're golden. That one little step ensures you get a frosting that's airy, stable, and perfectly spreadable.
Ingredient Notes
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Cream Cheese: Use a block of full-fat cream cheese. It needs at least 1 hour at room temp to soften.
- Powdered Sugar: Sift the powdered sugar, especially if it's clumpy.
- Vanilla Extract: Or an equal amount of vanilla paste.
How to Make Brown Butter Cream Cheese Frosting
A step-by-step visual guide for making cream cheese frosting with brown butter. You can skip to the recipe for the full written instructions.
Make the Brown Butter
Melt the butter over medium heat, stirring constantly. It will begin to foam. After about 5 to 8 minutes, the foam will fade and the butter will turn golden brown with toasty bits on the bottom.
Cool
Let the brown butter rest at room temp, then chill until it's semi-solid again. This step ensures it blends smoothly without melting the cream cheese.
Whip
Start by whipping the cream cheese until it's smooth and lump-free. Add both the regular softened butter and the cooled brown butter. Whip until light and fluffy, then slowly add the powdered sugar.
Chill
If your frosting looks too soft, chill the bowl in the fridge for 10-15 minutes, then re-whip. This trick brings it right back to fluffy perfection.
Recipe Tips
- Do not leave the butter unattended, as it will brown quickly.
- Keep the heat-proof bowl next to the stove so you can immediately pour the brown butter into the bowl.
- A light colored pan will work best for keeping an eye on the butter.
- You must use room temperature cream cheese in this recipe. The exact opposite of making cream cheese frosting without butter!
- Beating for 3 to 5 minutes will make this frosting light and airy.
More Cake Frosting Recipes
Make Ahead and Storing
Make Ahead: Brown the butter up to 3 days in advance and store in the fridge until ready to use.
Storing: Keep the frosting in an airtight container in the refrigerator for up to 1 week. Re-whip before using.
Freezing: Freeze in a zip-top bag (squeeze out air) for up to 3 months. Thaw in the fridge overnight, then whip again before spreading.
📖 Recipe
Brown Butter Cream Cheese Frosting
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Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces unsalted butter 2 sticks room temperature and divided
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Place 4 ounces of the butter in a small saucepan over medium heat. Let it melt and continue cooking until it becomes lightly browned, about 5-8 minutes. As soon as you see small browned bits forming in the pan, remove the butter from the heat. Let cool at room temperature for about 10 minutes, then place in the refrigerator for an additional 20-30 minutes to cool completely. Once cooled properly, it will be semi-solid, like room-temperature butter.8 ounces unsalted butter
- While the browned butter chills, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until smooth. Add the remaining 4 ounces of butter and the cooled browned butter, and beat on high until well combined, scraping down the bowl as needed.8 ounces cream cheese, 8 ounces unsalted butter
- Add 1 cup of powdered sugar, along with the vanilla and salt. Mix on low speed until the sugar is incorporated. Add the remaining sugar, 1 cup at a time. Scrape down the bowl as needed. Then turn the mixer to medium speed and beat for 2 minutes. Finally, increase to high speed and beat for an additional 3-5 minutes, or until the frosting is light and fluffy.4 cups powdered sugar, 1 tablespoon vanilla extract, ½ teaspoon kosher salt
Equipment
- saucepan
- electric mixer or stand mixer
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