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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