Brown Butter Frosting: A Delicious Twist for Your Baking Creations

NUTTY BROWN BUTTER FROSTING

If you love my homemade buttercream frosting, I have some exciting news. It just got even better!

My buttercream frosting has received countless five-star reviews, which speaks volumes about its popularity. So, what could elevate it even more? The answer is browning the butter.

For those unfamiliar with the process, browning butter caramelizes the milk solids, transforming it into a deep golden color and infusing it with a nutty flavor that can be described as liquid gold. Combining the nuttiness of brown butter with the sweetness of powdered sugar creates an extraordinary frosting. The browned butter balances out the sweetness, making it a superb option for those who find standard buttercream a tad too sweet.

Although I enjoy the flavor of browned butter year-round, it feels especially fitting during fall. Its flavors complement apples, pumpkin (think brown butter pumpkin bread), and maple (like in brown butter Rice Krispies treats). Therefore, this sumptuous brown butter frosting is a perfect addition to your Thanksgiving dessert table!

HOW TO MAKE BROWN BUTTER FROSTING

This brown butter frosting is incredibly easy to make, especially if you already know how to whip up traditional buttercream frosting! I guarantee this recipe will become a beloved staple in your kitchen.

Ingredients you’ll need

The ingredients required for brown butter frosting are identical to those for standard buttercream, but the method used makes all the difference. You will need:

• 1 ½ cups unsalted butter
• Tiny pinch fine sea salt
• 1 ½ pounds powdered sugar, sifted
• 1 tablespoon pure vanilla extract
• 2-3 tablespoons heavy cream or milk

One advantage of browning the butter is that you don’t need to let it come to room temperature, which is always a relief for me since I often forget to take the butter out in advance!

Furthermore, if you find yourself out of powdered sugar, you can make your own. Just be sure to use your favorite vanilla extract; the browned butter’s color ensures it won’t affect the frosting’s appearance.

Making this frosting

Before commencing, make sure you know how to brown butter. Heat the butter in a saucepan over medium heat. Once browned, transfer it to a bowl and allow it to cool completely at room temperature (about one hour). It will solidify but remain soft enough to mix.

Once the brown butter has solidified, add it to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl with an electric hand mixer. Incorporate the salt and powdered sugar, mixing on medium speed for 3-4 minutes, scraping the sides of the bowl as needed. The mixture will come together smoothly.

Next, add the vanilla and milk (or cream). Mix on low until combined, then increase the speed to medium-high and whisk for five minutes. Your frosting should now be light and fluffy. If the frosting seems too thick, simply add a splash of milk, one teaspoon at a time, until you reach your desired consistency. Now you can enjoy this delectable brown butter frosting however you prefer!

Halving this brown butter frosting recipe

This recipe yields enough frosting for 24 cupcakes or a 9-inch layer cake. It can also generously frost a 13×9-inch sheet cake.

If you don’t need that quantity, feel free to freeze any leftovers or make a half batch instead. For a half batch, use the following ingredient amounts:

• ¾ cup unsalted butter
• Tiny pinch fine sea salt
• ¾ pound powdered sugar
• ½ tablespoon pure vanilla extract
• 1-2 tablespoons heavy cream or milk

Just follow the same instructions as outlined above, adjusting the ingredient amounts accordingly.

USES

So, how should you utilize your brown butter frosting? Feel free to pair it with any cake or cupcake recipe you have on hand. However, it works exceptionally well with spiced cakes or recipes that complement walnuts or pecans, thanks to its nutty flavor.

It would taste divine atop zucchini cake, banana cake, or banana cupcakes. I believe it pairs excellently with apples and would shine on caramel apple cake!

While cream cheese frosting is the classic choice for carrot cake, this brown butter frosting would offer a delightful twist.

Let’s not forget about pumpkin. This frosting elevates pumpkin spice cupcakes, pumpkin bundt cake, pumpkin bars, and even my grandma’s pumpkin roll!

STORAGE AND FREEZING

If you’d like to prepare this brown butter frosting ahead of time or have leftovers, simply store it in an airtight container in the refrigerator for up to three days.

Before use, let the frosting come to room temperature and beat it with an electric mixer for 1-2 minutes to revive its texture. You can also freeze the frosting. Place it in an airtight container and cover the surface with plastic wrap for added protection. It will keep for up to a month.

When ready to use, allow the frosting to thaw in the refrigerator overnight. After bringing it to room temperature, beat it for a few minutes with an electric mixer. If necessary, add a splash of milk to achieve a smooth consistency.

If you freeze a cake already covered in brown butter frosting, follow suitable directions for freezing cakes.