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Learn how to make rich, nutty brown butter frosting with this easy, foolproof recipe. This simple technique transforms regular butter into a caramel-like, toasted flavor that takes cakes, cookies, and bars to the next level.
Why You’ll Love This Recipe!
This frosting has a delicious deep, nutty flavor thanks to the browned butter that adds rich, caramel-like notes you can’t get from regular frosting. And it is easy to make with ingredients you likely already have in your pantry. It only takes a couple of minutes to make brown butter buttercream frosting and doesn’t require any special ingredient, just butter.
This frosting is perfect for cookies, cakes, cupcakes, bars, or eat it with a spoon! It will elevate any dessert. This one simple ingredient can transform your baked goods.
Ingredients Needed
- Butter, browned and cooled to room temperature. I have a tutorial on how to make brown butter with a lot of great tips. I use salted butter.
- Powdered Sugar
- Heavy Whipping Cream
- Pure Vanilla Extract
How to Make Brown Butter Frosting
- Make brown butter following these directions.
- Allow the brown butter to cool to room temperature. You don’t want it to cool down too much or it will begin to solidify again. If this happens, just put it over a low heat and it will melt quickly. You just don’t want the butter too hot when you add it into the sugar.
- Mix the cooled brown butter and powdered sugar together in the bowl of a stand mixer using the paddle attachment or in a large mixing bowl using an electric mixer at a low speed.
- Add in vanilla extract and enough heavy cream to get the consistency you want. If the frosting gets too runny, add in some more powdered sugar. You want it soft enough to spread or pipe but not too soft so that it won’t hold a shape.
Tips from leigh Anne
- Watch the butter closely. Brown butter can go from perfectly golden to burnt quickly. Look for golden brown specks and a nutty aroma.
- Cool the butter slightly. Let the browned butter cool to room temperature before mixing the frosting so it doesn’t melt the powdered sugar.
- Sift your powdered sugar. This keeps the frosting extra smooth and lump-free.
- Adjust consistency as needed. Add a splash of milk for a thinner, more spreadable frosting or a little extra powdered sugar to thicken it.
- Use unsalted butter if you like. If you are using unsalted butter you will need to add in a pinch of salt to the recipe.
- Brown butter frosting shines on pumpkin bars, sugar cookies, banana cake, apple bars, cinnamon rolls and anything chocolate.
How to Frost A Cupcake
I like to use a piping bag to frost my cupcakes. The disposable ones are super handy, just throw them away when you are done.
I also use a large decorating tip, one of my favorites is a large star tip. Just place the tip inside the piping bag and trim off the end.
Place your piping bag with the tip inside, into a tall drinking glass. Then fill the bag with frosting. This is an easy way to get the frosting into the bag without making a mess.
Then just twist the top of the bag closed.
Hold the bag straight up and down and gently squeeze as you move the bag around in a circle on top of the cupcake.
I eat cake so I can have frosting so I like a lot of frosting on my cupcakes.
Frequently Asked Questions
Do you need to refrigerate brown butter frosting?
It does not need to be refrigerated but to prolong the shelf life you can keep it in an airtight container in the fridge.
How do I know when my butter is browned?
The butter will foam, then turn golden with tiny brown specks forming on the bottom of the pan. It will smell nutty and caramel-like — that’s your cue to remove it from the heat.
What if my frosting is too thick or too thin?
If it is too thick, add milk one teaspoon at a time until you reach your desired consistency. If is too thin, add additional powdered sugar a tablespoon at a time until you get your desired consistency.
Can I make brown butter frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3–4 days. Let it soften at room temperature and rewhip before using to get some air into it.
What are the brown specks at the bottom of the pan in my brown butter?
As the water evaporates and the butter cooks, the milk solids sink to the bottom and begin to brown — that’s what creates those flavorful golden specks. They’re exactly what give brown butter its nutty, caramel-like aroma and deeper flavor.
Brown butter frosting is one of those simple upgrades that makes any dessert taste extra special. With its rich, nutty flavor and silky texture, it transforms even the most basic cake or cookie into something memorable. Whether you’re frosting a batch of bars, dressing up cupcakes, or just spreading a little on graham crackers, this easy recipe is one you’ll come back to again and again.
Check out more of my favorite brown butter recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Brown Butter Frosting
Ingredients
- 1/2 cup butter, salted browned and cooled to room temperature
- 4 cups powdered sugar
- 1/3 cup whipping cream
- 1 tsp vanilla extract
Instructions
- Add powdered sugar and brown butter together and mix.
- Add in vanilla and enough whipping cream to get desired consistency.
Tips & Notes:
- Watch the butter closely: Brown butter can go from perfectly golden to burnt quickly. Look for golden brown specks and a nutty aroma.
- Cool the butter slightly: Let the browned butter cool to room temperature before mixing the frosting so it doesn’t melt the powdered sugar.
- Sift your powdered sugar: This keeps the frosting extra smooth and lump-free.
- Adjust consistency as needed: Add a splash of milk for a thinner, more spreadable frosting or a little extra powdered sugar to thicken it.
- Use unsalted butter if you like: If you are using unsalted butter you will need to add in a pinch of salt to the recipe.
- Pair it well: Brown butter frosting shines on pumpkin bars, sugar cookies, banana cake, apple bars, and anything chocolate.
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Nutrition Facts:
Deb says
I want to try this right away for a cookie exchange