Brown Butter Frosting

Brown butter frosting elevates baked goods with its smooth and creamy texture and toasty caramel-esque flavor. Plus, you only need 4 ingredients to whip it together!

Why this recipe works

This brown butter frosting recipe is divine. It’s creamy and smooth with the classic nutty undertones you get from browning butter. That toasty nuttiness adds a level of uniqueness you wouldn’t find in a regular ole frosting.

Butter, vanilla, powdered sugar, and heavy whipping cream are all you need to make it. Smooth or pipe over cupcakes, cakes, and brownies, or thin it out to use as a glaze for donuts, bundt cakes, croissants, and even banana bread.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BUTTER – Unsalted or salted butter can be used. If using unsalted butter, consider adding a pinch of salt to the frosting for balance. It’s important to let your browned butter completely cool to room temperature before incorporating it with the other ingredients, otherwise you will end up with lumps in your frosting. It should solidify but still have a soft consistency. 

HEAVY CREAM – If needed, you can substitute the heavy whipping cream with milk. Milk is thinner and the frosting will require less milk to thin it out.

How to Make Brown Butter Frosting

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large saucepan or skillet, heat butter over medium heat until fully melted.
2. Stirring constantly or swirling the pan, continue heating until butter begins to simmer. The bubbles will gradually become smaller until a foam covers the top of the melted butter. Once the butter foams, cook just a few seconds longer until you see the butter caramelizing in the pan – turning a golden brown color.
   
   TIP – The butter takes about 5-8 minutes to brown. Use a larger saucepan or skillet so that the melted butter is in a thin layer. This will speed up the process. Remove the brown butter from the heat quickly; it will burn if left too long over heat.
   
   
   
   
3. Remove from heat and transfer brown butter to a bowl to cool.
4. Leave butter to cool until it solidifies. This will take about an hour at room temperature. You can also place in the refrigerator for 30 minutes or so. Solidified brown butter should be soft (just like if you were bringing sticks of butter to room temperature.)
5. Transfer butter to the bowl of a stand mixer.
6. Use the whisk attachment to whip butter until smooth and creamy.
7. Add powdered sugar, beating on low speed and gradually increasing speed until the butter is fully incorporated into the sugar (mixture will be crumbly).
8. Add vanilla extract and two tablespoons of the cream, beating and scraping the bowl to combine fully.
9. With the mixer on medium-high speed, continue to drizzle in heavy cream until desired consistency is achieved.
10. Whip on high 1-2 minutes more for an extra fluffy frosting.

Frequently Asked Questions & Expert Tips

Serving Suggestions

As mentioned above, there are SO many ways to enjoy brown butter frosting. From frosting brownies, cakes, and cupcakes or thinning it out to use as a glaze over top bundt cakes, muffins, pastries, and even banana bread – it truly is as versatile as it gets when it comes to frosting.

More Frosting Recipes

• Buttercream Frosting
• Cream Cheese Frosting
• Chocolate Fudge Frosting
• Peanut Butter Frosting

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Brown Butter Frosting

Rich and creamy brown butter frosting is perfect for piping or spreading over cakes, cupcakes, and brownies or even thinned out over muffins, donuts, and sweet breads. Quick, easy, and so flavorful!

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments, Dessert

Cuisine: American

Servings: 16 servings (2 cups total)

1 hour hr

Calories: 233

Author: Amanda Davis

Ingredients

• ▢ 1 cup salted butter
• ▢ 2 teaspoons vanilla extract
• ▢ 4 cups powdered sugar 1 pound
• ▢ 4-5 Tablespoons heavy whipping cream

Things You’ll Need

• ▢
  Stand mixer
• ▢
  Skillet

Before You Begin

• This recipe yields 2 cups of frosting which is enough to cover 24 cupcakes or a 13×9 cake. Double the recipe for piping tall swirls or for using on a 9 inch double layer cake.
• Unsalted or salted butter can be used. If using unsalted butter, consider adding a pinch of salt to the frosting for balance.
• It’s important to let your browned butter completely cool to room temperature before incorporating it with the other ingredients, otherwise you will end up with lumps in your frosting. It should solidify but still have a soft consistency. 
• If needed, you can substitute the heavy whipping cream with milk. Milk is thinner and the frosting will require less milk to thin it out.

Instructions

• In a large saucepan or skillet, heat butter over medium heat until fully melted.
• Stirring constantly or swirling the pan, continue heating until butter begins to simmer. The bubbles will gradually become smaller until a foam covers the top of the melted butter. Once the butter foams, cook just a few seconds longer until you see the butter caramelizing in the pan – turning a golden brown color.

  TIP – The butter takes about 5-8 minutes to brown. Use a larger saucepan or skillet so that the melted butter is in a thin layer. This will speed up the process. Remove the brown butter from the heat quickly; it will burn if left too long over heat.
• Remove from heat and transfer brown butter to a bowl to cool.
• Leave butter to cool until it solidifies. This will take about an hour at room temperature. You can also place in the refrigerator for 30 minutes or so. Solidified brown butter should be soft (just like if you were bringing sticks of butter to room temperature.)
• Transfer butter to the bowl of a stand mixer.
• Use the whisk attachment to whip butter until smooth and creamy.
• Add powdered sugar, beating on low speed and gradually increasing speed until the butter is fully incorporated into the sugar (mixture will be crumbly).
• Add vanilla extract and two tablespoons of the cream, beating and scraping the bowl to combine fully.
• With the mixer on medium-high speed, continue to drizzle in heavy cream until desired consistency is achieved.
• Whip on high 1-2 minutes more for an extra fluffy frosting.

Expert Tips & FAQs

• Store the frosting in an air-tight container or large ziptop bag in the refrigerator for up to 1 week.
• Freezing – transfer the frosting to an air-tight container and store in the freezer for up to 2 months. Give it a good mix once thawed and use as normal.
• You can easily thin your frosting out by adding a splash of heavy whipping cream (or milk). Give it a good whip, and add more heavy whipping cream as needed until you reach your desired consistency. You can even thin it out to reach a glaze consistency!

Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 233cal | Carbohydrates: 30g | Protein: 0.2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 93mg | Potassium: 8mg | Sugar: 30g | Vitamin A: 410IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.03mg

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