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!
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.
Notes
This recipe yields 2 cups of frosting which is enough to cover 24 cupcakes or a 13x9 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.