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Browned Butter Cream Cheese Frosting



Browned butter cream cheese frosting

  • Salted butter 1 cup (2 sticks)

  • Cream cheese, 12 ounces room temperature

  • Powdered sugar 5 cups

  • Milk 1 tablespoon

  • Vanilla extract 1 teaspoon

  • Cinnamon 1/4 teaspoon

  • Salt 1/4 teaspoon

Topping ideas: pumpkin cupcakes, carrot cake cupcakes, spice cake, red velvet cake + cinnamon rolls


  1. In a nonstick pan, melt your butter over medium heat.

  2. Lower heat and continue stirring your butter as it foams (that’s supposed to happen).

  3. As it browns you’ll smell a nutty aroma!

  4. Keep stirring until the butter has turned into a deeper golden color.

  5. Pour into a heat proof bowl and let cool, but not harden. (Can pop in the fridge for ~15 minutes)

  6. Once your butter is cool, add softened cream cheese and beat with an electric hand mixer.

  7. The texture starts off looking like cottage cheese, but keep mixing until it smooths out!

  8. Mix in 2 1/2 cups of powdered sugar.

  9. Add milk, sugar, vanilla extract, cinnamon and salt; mix.

  10. Finish off by mixing in the remaining 2 1/2 cups of powdered sugar until your frosting is smooth. YUM!

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