Brown 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. This recipe makes enough to generously frost 30 cupcakes or a triple-layer cake.
Prep Time 15 minutesminutes
Cook Time 7 minutesminutes
Cooling Time 45 minutesminutes
Total Time 1 hourhour7 minutesminutes
Servings 48
Ingredients
2cups(226g)unsalted butter
5cups(600g)confectioners' sugar, sifted
1teaspoonvanilla extract
¼teaspoonsalt
3-5tablespoonsheavy cream, room temperature
Instructions
Heat the butter in a medium frypan over medium heat, stir constantly. 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 and transfer to a heatproof bowl, leaving the brown in the pan.
Refrigerate while stirring every 10 minutes until the butter has cooled and thickened but not completely solidified. This may take 30-45 minutes. Optionally, refrigerate overnight and bring to room temperature before using.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Notes
Butter: Unsalted butter works best so the amount of salt added to the frosting can be controlled.
Powdered sugar: Be sure to sift the sugar before using. It will dissolve into the butter much easier if it is free of clumps.
Whipped frosting: This frosting is light and airy from all the mixing. But all the mixing can leave tiny air holes throughout. Mix on low speed or use a spatula to press the frosting into the sides of the bowl to remove the undesired air pockets.
Make ahead tip
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.