Brown Butter Cream Cheese Frosting
Creamy frosting flavored with brown butter is perfect for fall cookies and cakes.
Servings: 1 cake or jelly roll pan
Ingredients
- 1 cup unsalted butter, divided
- 8 ounces cream cheese, at room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Brown 1/2 cup of the butter. Cut 1/2 cup of the butter into tablespoons. Place it in a medium skillet, preferably not non-stick, over medium heat. As the butter melts, occasionally swirl or stir the butter around the pan. Watch it carefully - the butter can go from brown to being burnt quickly.
- Keep swirling the butter over medium heat until it is light brown in color. The butter will foam and pop, so be careful. Once the butter starts to brown and smells nutty, immediately remove from the heat. There will be small brown bits on the bottom. Pour butter into a small bowl and place in the freezer for about 20 minutes. You want it to solidify a little, but do not freeze solid.
- Use a mixer to beat together the cooled brown butter, regular butter and cream cheese. Beat until smooth, about 3 minutes. Add the vanilla and beat again.
- Add powdered sugar one cup at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add more powdered sugar, if necessary, to get the consistency you want.
- Use to frost pumpkin bars or other fall treats! Enjoy!
Notes
Frosting recipe adapted from Brown Butter Cream Cheese Frosting on the Two Peas & Their Pod blog.