This super creamy browned butter frosting is made with just 5 simple ingredients! By browning the butter, we get a toasty and nutty flavor in this vanilla American buttercream. You do need to brown the butter ahead of time and let it firm up, but it's so worth it for that delicious toasty taste. I love pairing it with browned butter cupcakes, but it's just as good with any cupcake or layer cake.
If it's got brown butter, you know I'll be there. Brown butter cinnamon rolls? Yes please. Brown butter chocolate chip cookies? A classic. So of course I had to make a frosting to go with my brown butter cupcakes!
Never browned butter before? I got you!
If you've never browned butter before, get ready to have your world rocked. If you've melted butter in a saucepan on the stove, you might have seen some white flecks in the butter after it's melted. Those are dairy solids, and when browning butter, we're trying to toast those solids so the final result gives us a nutty, toasty flavor.
Just 5 Ingredients
When recipe testing, I found that because of the water evaporating from the browned butter, I had to make sure to add some whole milk to make up for that lost moisture.
Depending on your brand of butter and confectioners' sugar, you might want to add a bit or less milk, so start slow when adding it to your buttercream!
Recipe Testing Tip: Let the Butter Firm Up
I recommend starting this recipe way ahead of schedule; you could even make the brown butter the day before. Once brown, pour the butter (including all the little brown bits!) into a bowl. Let cool, then place in the fridge to firm up.
You want it to be the same consistency as room-temperature butter. If you've placed the bowl in the fridge overnight, just take it out and let it come to room-temperature before using.
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Ella
Recipe
Brown Butter Frosting
Ingredients
Browned Butter Frosting
- 2 sticks (226 grams) unsalted butter room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 4 cups (480 grams) confectioners' sugar
- ¼- ½ cup whole milk
Instructions
Brown Butter
- In a large saucepan, place 2 sticks of butter over medium-low heat.2 sticks (226 grams) unsalted butter
- Stir with a rubber spatula as the butter begins to melt. The butter will begin to foam on top and sizzle. After 5-7 minutes, you'll start to see milk solids at the bottom of the pan. When you stir and the foam moves, you'll be able to see those milk solids.
- The milk solids at the bottom should turn golden brown and the butter should smell nutty and toasted.
- You should have 180 grams of brown butter now. Pour the brown butter into a bowl, making sure you scrape all the brown bits out! Let cool briefly, then place in the fridge to firm up for about 2 hours.
- About an hour before you want to use the frosting, take the bowl out of the fridge and let it come to room temperature.
Frosting
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature browned butter with the confectioners' sugar, salt, and vanilla bean paste on low speed.1 tablespoon vanilla extract, 4 cups (480 grams) confectioners' sugar, ¼ teaspoon kosher salt
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- Slowly add in the milk and beat on medium speed until spreadable. You might not need all of it! I start with ¼ cup and go from there.¼- ½ cup whole milk
- Use your frosting on cupcakes or a cake and enjoy!
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