Brown Butter, Cream Cheese, Frosting
This smooth and creamy Brown Butter and Cream Cheese Frosting is based on my Cream Cheese Frosting recipe. It melts in the mouth and is bursting with the nutty and caramel flavours from brown butter and vanilla. The cream cheese adds a slight tang which perfectly offsets and balances the sweetness of this delicious frosting.
How to make Brown Butter, Cream Cheese Frosting
Collect all your ingredients together:
- unsalted butter, cut into cubes
- cream cheese
- icing sugar
- vanilla extract
- fine salt
Make the Brown Butter, Cream Cheese Frosting:
- As soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
- When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
- Gradually add the icing sugar – I add 1/3 at a time
- Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
- Whisk well in between each addition.
- Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
- Add the cream cheese and beat to mix well.
- Taste and adjust seasoning, if necessary.
Ingredients 
1 Brown butter, tip into mixing bowl … 
… set aside to cool and harden 
2 Beat to light and fluffy 
3 Gradually add icing sugar – I add 1/3 at a time 
4 Fold in with a spoon 
5 Beat well 
6 Add vanilla and salt with final icing sugar 
Fold in and beat 
7 Add cream cheese, beat to mix 
8 Adjust seasoning 
Frosting is now ready
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Brown Butter, Cream Cheese, Frosting
This smooth and creamy Brown Butter and Cream Cheese Frosting is based on my Cream Cheese Frosting recipe. It melts in the mouth and is bursting with the nutty and caramel flavours from brown butter and vanilla. The cream cheese adds a slight tang which perfectly offsets and balances the sweetness of this delicious frosting.
Ingredients
- See 'Recipe Notes' for specific quantities
- unsalted butter
- icing sugar
- vanilla extract
- fine salt
- cream cheese
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
As soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
-
When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
-
Gradually add the icing sugar – I add ⅓ at a time
-
Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
-
Whisk well in between each addition.
-
Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
-
Add the cream cheese and beat to mix well.
-
Taste and adjust seasoning, if necessary.
Recipe Notes
Equipment:
- saucepan
- Kitchen scales and measuring spoons
- electric whisk and mixing bowl
See below for recommended quantities by cake size –
We like quite a lot of icing, but not everyone does, so I have allowed some flexibility in how much you should use.
Ingredients for a 3 – 4 layer 7 or 8 inch cake, top, inside and sides
- 175g unsalted brown butter, at room temperature
- ¼ plus ⅛ plus 1/16 teaspoon fine salt
- 175g cream cheese
- 455g icing sugar
- 1¾ teaspoon vanilla extract
Ingredients for a 3 – 4 layer 7 or 8 inch cake, top and inside only or topping 15- 16 cupcakes
- 150g unsalted brown butter, at room temperature
- ¼ plus ⅛ teaspoon fine salt
- 150g cream cheese
- 390g icing sugar
- 1½ teaspoon vanilla extract
Ingredients for a 2 – 3 layer 7 or 8 inch cake, top, inside and sides
- 125g unsalted brown butter, at room temperature
- ¼ plus 1/16 teaspoon fine salt
- 125g cream cheese
- 325g icing sugar
- 1 and ¼ teaspoon vanilla extract
Ingredients for a 2 – 3 layer 7 or 8 inch cake, top and inside only
- 100g unsalted brown butter, at room temperature
- ¼ teaspoon fine salt
- 100g cream cheese
- 250g icing sugar
- 1 teaspoon vanilla extract
Ingredients for a 2 layer 7 or 8 inch cake, top, inside and sides or topping 7-8 cupcakes
- 75g unsalted brown butter, at room temperature
- ⅛ plus 1/16 teaspoon fine salt
- 75g cream cheese
- 195g icing sugar
- ¾ teaspoon vanilla extract
Ingredients for a 1 layer 7 or 8 inch cake, top or top and sides
- 50g unsalted brown butter, at room temperature
- ⅛ teaspoon fine salt
- 50g cream cheese
- 130g icing sugar
- ½ teaspoon vanilla extract
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