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Brown Butter Frosting
Brown butter buttercream is a rich, bakery-style frosting made with browned butter, powdered sugar, vanilla, and sour cream. The browned butter adds a deep, nutty, caramel-like flavor that takes classic buttercream to the next level.
The sour cream is the secret ingredient—it makes the frosting extra smooth and fluffy while also helping it stay stable so it doesn’t break or separate. The result is a silky, pipeable buttercream that holds its shape beautifully on cakes, cupcakes, and cinnamon rolls.
It’s perfect when you want something a little more elevated than traditional buttercream, and it can be kept classic with vanilla or customized with chocolate or citrus depending on what you’re baking.
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Jennifer Hall
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Why you'll love this browned butter frosting recipe
Texture: Ultra-creamy and smooth, this frosting uses sour cream instead of milk to keep it light, fluffy, and stable — no risk of breaking or splitting. The browned butter adds little specks throughout that melt into every bite.
Flavor: Rich, nutty, and caramel-like from the browned butter, with a deep warmth that makes this frosting stand out from traditional buttercream.
Easy to make: Simple and straightforward with just a few steps. The hardest part is waiting for the browned butter to cool and solidify before whipping everything together.
Does Buttercream need to be refrigerated?
Most types of frosting, including buttercream frosting, don’t technically have to be refrigerated right away, so storing frosting at room temperature for up to 8 hours is completely fine. The small amount of milk or dairy in most buttercream frosting recipes is considered safe because it is mixed with such a large amount of sugar. However, if storing or needing to use for later, as in 1-2 days later it needs to be refrigerated to prevent spoiling.
Ingredients needed for this brown butter frosting recipe
Salted butter
Powdered sugar
Vanilla extract or vanilla bean paste
Pinch of salt (if not using salted butter)
Sour cream- To thin out and make silky smooth
The secret to this amazing frosting is browned butter- So let's tackle that here first!
Browned butter is a delicious and versatile ingredient that adds nutty, caramel undertones to dishes. Making browned butter is a simple process, but requires close attention to prevent burning.
Melt the butter
Place your butter in a light-colored saucepan over medium heat. I prefer to use a 2qt saucepan for browning my butter. As the butter melts, it will begin to foam. Use a heatproof spatula to stir the butter frequently and scrape the sides and bottom of the pan.
Allow the butter to foam
As the butter melts and cooks, it will begin to foam. The foam will slowly dissipate, and the butter will begin to turn golden brown. The milk solids will separate and caramelize on the bottom of the pan. Watch closely as it can burn quickly.
Look for a golden amber and nutty aroma
When it reaches a golden amber color and has a nutty aroma, remove it from the heat and pour it into a heatproof bowl to cool. You will notice little brown bits in the butter and that is normal, those little bits are caramelized milk solids.
Transfer and allow to cool
When it reaches a golden amber color and has a nutty aroma, remove it from the heat and pour it into a heatproof bowl to cool. You will notice little brown bits in the butter and that is normal, those little bits are caramelized milk solids. Make sure to scrape all those out and into your measuring cup.
Delicious ways to enjoy Brown Butter Frosting
I make this frosting several times a year, and it’s been my go-to for my daughter’s birthday cake for the past three years. I usually pair it with a batch of my Einkorn Vanilla Cupcakes and it never fails to get a big reaction from everyone.
In the fall, it is absolutely necessary on my Einkorn Pumpkin Sheet Cake the combination of warm spices and browned butter is absolutely irresistible.
And if you really want to take it over the top, try it on cinnamon rolls like my Einkorn Cinnamon Rolls. I like to spread a little while they’re still warm so it melts slightly into the layers, then add another layer once they’ve cooled for that rich, bakery-style finish.
I used this brown butter buttercream to frost a double-layer einkorn vanilla cake, then finished it with homemade maple toffee bits for decoration. The nutty, caramel-like frosting pairs perfectly with the soft vanilla cake and adds a rich, bakery-style finish. I’m not a fancy cake decorator, but I know good flavor when I taste it!
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Brown Butter Frosting
Browned butter buttercream frosting is a delightful and versatile frosting that adds a rich, nutty flavor to any baked good. The process of browning butter infuses it with a deep, caramel-like sweetness that complements the creamy texture of the buttercream. This brown butter frosting is perfect for cakes, cupcakes, and cinnamon rolls, and it can be customized with various flavorings or additions like chocolate, vanilla, or citrus zest. The result is a decadent and indulgent frosting that will elevate any dessert.
Equipment
- 1 Stand mixer with whisk attachment
- 1 2 quart saucepan
Ingredients
- 1.5 cups Salted butter
- 4 cups Powdered Sugar
- 1 tbsp Vanilla bean paste or extract
- 3-4 tbsp Sour cream (for thinning out)
- 1-2 Pinches of salt if not using salted butter
Instructions
- Brown the butter- In a 2-quart saucepan, cook the butter until browned (see post for detailed tips). Transfer to a liquid measuring cup and refrigerate until solidified, about 3 hours. If short on time, you can place in freezer, stir every 15 minutes until it begins to solidify.
- Whip the butter- Once the butter is firm but still soft at room temperature, scrape it (including all the brown bits) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Add flavor & sugar- Mix in the vanilla extract. Slowly add the powdered sugar, 1 cup at a time, beating on medium-high after each addition until fully incorporated and fluffy, about 2 minutes total. Scrape down the bowl as needed.
- Add sour cream- Add 3 tablespoons sour cream and mix for 30 seconds.
- Whip & adjust consistency- If the frosting is still too thick, add up to 1 more tablespoon of sour cream and mix again until silky smooth, light and fluffy.
- Frost or store. Spread immediately over cooled cake or cupcakes. This frosting is best enjoyed the day it’s made. If you’re not using it right away, store in an airtight container in the refrigerator. Before frosting, let it come to room temperature and, if needed, rewhip to restore its fluffy texture.
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Jennifer Hall
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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