Browned Butter Frosting is made entirely from scratch and it’s positively sensational. This simple recipe will make you want to slather frosting on everything.
It’s made with butter that is heated until it turns golden brown. The aroma alone is enough to make you salivate. Once the brown butter has cooled and turned solid, it gets mixed with heavy cream, salt, confectioners’ sugar, and vanilla extract. The final result in a sweet, caramel-like frosting that is amazing on cupcakes.
My frosting adventures continue! I’ve been on a roll lately with bringing fun and exciting frostings to the blog.
Today’s frosting isn’t exactly new though. It’s what I topped these Dr. Pepper cupcakes with and has since been a favorite of mine. It’s so good, in fact, it deserves it’s very own post.
If you haven’t experienced browned butter frosting before then you are in for a real treat. It has a slight caramel taste similar to this salted caramel frosting and pairs wonderfully with all sorts of cakes and fruit. It’s truly spectacular.
It starts with browning the butter. Heat it over medium-high heat until it’s fully melted. The butter will foam up during the process but that should subside.
Once melted, let it cook without stirring until it turns a golden brown color. There will be some darker brown bits in the bottom of the pot.
Watch it carefully and remove it as soon as it turns golden brown. Carefully transfer the butter to a glass or heatproof bowl. But leave those ugly brown bit behind. You don’t want that in your frosting.
Set the browned butter in the refrigerator to harden. This may take 20 to 30 minutes, possibly longer. It’s best to plan ahead and do this step a day in advance.
When you are ready to make the frosting, set the browned butter out so it comes to room temperature. Beat the room temperature browned butter with heavy cream, vanilla, and salt until it’s light and creamy.
Gradually beat in the confectioners’ sugar until it reaches the desired consistency. Sometimes you may need more or less confectioners’ sugar. Just mix in one cup at a time until it’s thickened the way you like.
Use this frosting to top a basic vanilla cake and you’ll be smitten.
Browned Butter Frosting
Browned Butter Frosting is made entirely from scratch and it’s positively sensational. This simple recipe will make you want to slather frosting on everything. It’s made with butter that is heated until it turns golden brown. The aroma alone is enough to make you salivate. Once the brown butter has cooled and turned solid, it gets mixed with heavy cream, salt, confectioners’ sugar, and vanilla extract. The final result in a sweet, caramel-like frosting that is amazing on cupcakes.
- 2 cups unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-5 cups confectioners' sugar
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color. Promptly remove from the heat, transfer to a bowl, and refrigerate until solid or overnight.
When ready to make the frosting, set the solid browned butter on the countertop for 20 to 30 minutes to come to room temperature.
With a handheld or stand mixer fitted with a whisk attachment, beat the browned butter on medium speed until creamy. Add the cream, vanilla, and salt. Continue to beat until incorporated.
Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Make ahead tip
Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
**Plan ahead! The browned butter needs to be cooled until firm and then brought back to room temperature.**
This recipe makes enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make enough for 12 cupcakes or a single layer cake.
All images and text ©Jen Sobjack/Baked by an Introvert.